The chest. Thick sheets of connective tissue mean it only becomes tender after long, low cooking — which is why clear Asian broths and Texas barbecue, two utterly unrelated traditions, both land on the same piece of the animal.
Profile
Tenderness30
Marbling48
Umami92
Price52
Pairs with
Broths & soups95
Boiled & sliced85
Barbecue80
Recommended cooking
90°C · 3h+Low and long
Collagen needs time more than temperature. Rushing the heat tightens the muscle instead of relaxing it.
How to pick it
Distinct alternating layers of fat and lean give the richest broth; a single lean slab will taste thin.
Signature dishes
Grading & naming
Packer brisket is point + flat; grade matters less than fat seam and trim style.
Nutrition · Per 100 g raw edible portion
251kcalCalories
18.9gProtein
19gFat
7.5gSaturated fat
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Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.