the brisket on a cow is located in the breast or lower chest.
where is the brisket on a cow located?
the breast or lower chest
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brisket is a cut of meat from the breast or lower chest of beef or veal. the beef brisket is one of the nine beef primal cuts, though the precise definition of the cut differs internationally. the brisket muscles include the superficial and deep pectorals. as cattle do not have collar bones, these muscles support about 60% of the body weight of standing or moving cattle. this requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderize the connective tissue.
brisket
popular methods in the united states include rubbing with a spice rub or marinating the meat, then cooking slowly over indirect heat from charcoal or wood. this is a form of smoking the meat. a hardwood, such as oak, pecan, hickory, or mesquite, is sometimes added, alone or in combination with other hardwoods, to the main heat source. sometimes, they make up all of the heat source, with chefs often prizing characteristics of certain woods. the smoke from these woods and from burnt dripping juices further enhances the flavor. the finished meat is a variety of barbecue. smoked brisket done this way is popular in texas barbecue. once finished, pieces of brisket can be returned to the smoker to make burnt ends. burnt ends are most popular in kansas city-style barbecue, where they are traditionally served open-faced on white bread. the traditional new england boiled dinner features brisket as a main-course option. brisket is also cooked in a slow cooker, as this also tenderizes the meat due to the slow cooking method, which is usually 8 hours for a three-pound brisket. if brisket is cooked in a pressure cooker, it produces similar results to a slow cooker, but in a much shorter amount of time.
brisket