Description
Brisket is a primal cut in the forequarter of the carcass. Cut from the chest of the animal, the brisket contains frequently used muscles and has a distinctly beefy flavor. Briskets include a hard layer of fat that separates the bone from the pectoralis profundus muscle called the deckel and are generally sold with it removed. Briskets contains two major muscles, the deep pectoral (flat cut) and the superficial pectoral (point cut). A full brisket contains both muscles. This can be a large cut, so butchers frequently will divide it in half. The two-piece cut is a bundled package of the two cuts: the flat cut and the point cut.