Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the precise definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing/moving cattle.
This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderize the connective tissue. Brisket can be cooked many ways, including baking, boiling and roasting. Basting of the meat is often done during the cooking process.