Cuts of beef including the brisket

Brisket is a cut of meat from the breast or lower chest. In modern English usage meat most often refers to Animal tissue used as food mostly Skeletal muscle and associated Fat, but it may also refer While all meat animals have a brisket, the term is most often used to describe beef or veal. Beef is the Culinary name for Meat from Bovines especially domestic Cattle (cows Veal is the Meat of The beef brisket is one of the eight beef primal cuts. 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 "brjōsk", meaning cartilage. The Random House Dictionary of the English Language Unabridged was the original name of a large American Dictionary, first published in 1966, and recently Middle English is the name given by Historical linguistics to the diverse forms of the English language spoken between the Norman invasion of Old Norse is the North Germanic language that was spoken by inhabitants of Scandinavia and inhabitants of their overseas settlements during the Viking Age Cartilage is a type of dense Connective tissue. It is composed of specialized cells called chondrocytes that produce a large amount of extracellular matrix

In the U.S., the whole brisket has the meat-cutting classification NAMP 120. The United States of America —commonly referred to as the The North American Meat Processors Association (NAMP is an industry group for Meat processors packers and distributors The brisket is made up of two separate muscles, which are sometimes separated for retail cutting: the lean "first cut" or "flat cut" is NAMP 120A, while the fattier "second cut", "point", "deckel", "fat end", or "triangular cut" is NAMP 120B.

International cuisine

A pan of beef brisket

Brisket can be cooked many ways. Popular methods in the U.S. Southern States include smoking and marinating the meat and cooking slowly, not directly over the hot coals or wood. The Southern United States &mdashcommonly referred to as the American South, Dixie, or simply the South &mdashconstitutes a large distinctive Smoking is the process of flavoring, Cooking, or preserving Food by exposing it to the Smoke from burning or smoldering plant materials Marination, also known as marinating, is the process of soaking foods in a seasoned often acidic liquid before cooking Wood is hard fibrous lignified structural tissue produced as secondary Xylem in the stems of Woody plants notably trees but also shrubs Additional basting of the meat is often done during the cooking process. However, most of the tenderness from this normally tougher cut of meat comes from the fat cap often left attached to the brisket. The brisket is almost always placed with the fat on top so that it slowly dissolves down into the meat as it cooks, resulting in a more juicy and tender meat. Small amounts of certain woods such as hickory or mesquite are sometimes added to the main heat source, and sometimes they make up all of the heat source, with chefs often prizing characteristics of certain woods. Trees in the genus Carya (from Ancient Greek κάρυον " Nut " are commonly known as Hickory. Mesquite (from Nahuatl mizquitl) is a leguminous plant of the Prosopis genus found in Northern Mexico and the United The smoke from these woods and from burnt dripping juices further enhances the flavor. The finished meat is a variation of barbecue. barbeque block party Kansas cityjpg|thumb|right|275px|A barbecue on a trailer at a Block party in Kansas City. Once finished, pieces of brisket can be returned to the smoker to make burnt ends. Burnt ends are flavorful pieces of meat cut from the ends of a smoked Brisket.

In traditional Jewish cooking, brisket is most often braised as a pot roast. Jewish cuisine is a collection of international Cookery traditions linked by Jewish Dietary laws ( Kashrus) and Jewish holiday traditions Braised_Baby_Artichokesjpg#file|thumb|right|100px|Braised baby artichokes]] Braising (from the French “braiser” is a combination cooking method using both moist and Pot roast is a Braised Beef dish Pot roast is typically made by browning a roast-sized piece of beef (often taken from the tougher chuck cut

It is a common cut of meat for use in Vietnamese Phở soup. Phở (fɤ̂ in Vietnamese; in English written pho and typically) is a traditional Vietnamese

Brisket is also the most popular cut for corned beef. In the US and Canada Corned beef has two meanings One refers to a cut of Beef (usually Brisket, but sometimes round or silverside)

References

• Green, Aliza (2005). Field Guide to Meat. Philadelphia, PA: Quirk Books. ISBN 1931686793.