BRISKET

Overview of Raw Meat

The brisket refers to the chest area of the cow and is made up of cuts with very different meat qualities including fatty and tough pectoral meat, the brisket Body-side meat located under the rib, brisket (pectoral meat) that is lean and tender, and chuck short rib (chuck rib) that has more flavor, marbling and a good appearance. * Cut perpendicular to the muscle

PRIMAL CUT 1（Chuck short rib）

RETAIL CUT 1（Chuck short rib）

PRIMAL CUT 2（Brisket）

RETAIL CUT 2（Brisket）