Brisket is a cut of beef – taken from the breast and foreshank of the animal below the first five ribs. Brisket is usually sold without the bone, and comes in one of two sections: flat cut, with less fat and a higher price, and the fattier point cut. Because it is a tough piece of meat, brisket requires long, slow cooking to break down the connective tissue that makes it tough. The flavor makes it worth the wait.

Corned beef, which has been cured in brine, is generally made from the brisket.