Also called
🇲🇽🇦🇷🇪🇸Pecho🇫🇷Poitrine🇵🇹Peito / Maçã do peito🇧🇷Peito🇮🇹Punta di petto🇩🇪Rinderbrust
Josh Evnin from Chicago, IL, USA, CC BY-SA 2.0, via Wikimedia Commons — Brisketphoto.jpg
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 |
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