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← Brisket

Brisket substitutes

Brisket is the traditional name in United States. Elsewhere, butchers sell the same piece — or a close cousin — under a different name.

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Order one of these

Substitutes for Brisket that can be delivered rather than hunted down at a counter.

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Brazil

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.

France

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.

Tendron de bœufapproximate

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

Mexico

Suaderoapproximate

Brisket is the usual North American stand-in for suadero in tacos — a fattier, coarser grain, but it confits and shreds the same way.

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