538.00
Is a cut from the breast or lower chest of beef. The brisket muscles include the superficial and deep pectorals.
This piece of meat that needs to break down over a long slow cook. One of the best cut to cook 5-8 hours, smoked is also an alternative.
Different names
Argentina: Pecho
Chile: Tapapecho
China:牛胸
France: Poitrine
Germany: Brust
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