Brisket is a cut of meat from the breast or lower chest of a cow. It is located in the front part of the cow, specifically the lower breast area between the shoulder and the chuck. The brisket muscles include the superficial and deep pectorals, which support about 60% of the cow's body weight when standing or moving. This area overlies the sternum, ribs, and connecting costal cartilages
. The brisket is typically divided into two parts: the point and the flat. The point is the thicker, fattier part attached to the ribs, while the flat is leaner. The brisket is a tough cut due to the heavy use of these muscles by the animal, requiring slow cooking to tenderize it properly
. In summary, brisket comes from the cow's lower chest or breast area, just below the shoulder, making it one of the nine primal beef cuts and a popular choice for barbecue due to its rich flavor and texture after slow cooking
