Brisket
The lower chest of a cow, between and in front of the forelegs.
Also: breast, lower chest
The brisket is the lower part of the chest, lying between the forelegs and below the neck. On a living animal stockmen look at the brisket for depth of body and condition, and a full, deep brisket is part of many breed standards. The dewlap of zebu cattle hangs down to it. The same word names the cut of beef taken from this part, a tough, well-worked muscle that suits long, slow cooking such as braising, smoking or pickling, as in salt beef. In judging rings a brisket that sags or carries too much fat is counted against an animal.