Brisket
This cut comes from the lower chest section of the steer. Due to a higher concentration of collagen, brisket has a firmer texture and is often prepared smoked or basted to achieve the best results.
This cut comes from the lower chest section of the steer. Due to a higher concentration of collagen, brisket has a firmer texture and is often prepared smoked or basted to achieve the best results.
Cattlemen Only
