What is Brisket called in Mexico?

In Mexico, Brisket is known as Pecho.

What is Brisket called in Argentina?

In Argentina, Brisket is known as Pecho.

What is Brisket called in France?

In France, Brisket is known as Poitrine.

What is Brisket called in Spain?

In Spain, Brisket is known as Pecho.

What is Brisket called in Brazil?

In Brazil, Brisket is known as Peito.

What is Brisket called in Italy?

In Italy, Brisket is known as Punta di petto.

What is Brisket called in Germany?

In Germany, Brisket is known as Rinderbrust.

What is Brisket called in Portugal?

In Portugal, Brisket is known as Peito / Maçã do peito.

What part of the beef does Brisket come from?

Brisket comes from the Brisket section of the beef.

Brisket

Beef · Brisket

BraiseSmoke

Also called

🇲🇽🇦🇷🇪🇸Pecho🇫🇷Poitrine🇵🇹Peito / Maçã do peito🇧🇷Peito🇮🇹Punta di petto🇩🇪Rinderbrust

Brisket comes from the lower chest of the animal and consists of two muscles — the flat and the point — separated by a layer of fat. It is one of the toughest cuts due to the high amount of connective tissue, but transforms into meltingly tender meat after 12 or more hours of low, slow cooking. It is the cornerstone of Texas barbecue and Jewish holiday cooking.

Names by country

Country	Name	Notes
🇺🇸United States	Brisketprimary	The definitive Texas barbecue cut, smoked low and slow for 12-16 hours
🇬🇧United Kingdom	Brisket
🇲🇽Mexico	Pecho
🇦🇷Argentina	Pecho
🇫🇷France	Poitrine
🇪🇸Spain	Pecho
🇵🇹Portugal	Peito / Maçã do peito	Peito is the broader pt-PT brisket term; maçã do peito ("apple of the breast") refers more specifically to the brisket point — the rounder, fattier deckle end. Both terms used at Portuguese talhos; the maçã is sometimes priced separately.
🇧🇷Brazil	Peito	Used in Brazilian churrasco, slow-cooked over wood fire
🇮🇹Italy	Punta di petto
🇩🇪Germany	Rinderbrust

Similar cuts

Tendron de bœufapproximate

Adjacent primal; tendron sits between the brisket and the rib cage.

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Costela ponta de agulhaapproximate

Anatomically adjacent — costela ponta de agulha is just behind the brisket on the same chest section. Both rely on long slow heat to render their fat and connective tissue.

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Paleronapproximate

Both require long, slow cooking to break down collagen into tender, flavourful meat, and are interchangeable in many braised dishes and stews, but brisket has a more distinct grain and is the preferred cut for smoking.

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