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 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 tenderise it.
According to the
Random House Dictionary of the English Language, Second Edition, the term derives from the Middle English
brusket which comes from the earlier Old Norse
brjósk, meaning cartilage. The cut overlies the sternum, ribs, and connecting costal cartilages.