There are two briskets per animal accounting for around 7.2% of the carcase.
Derived from the underside chest area between the front legs, brisket is a well exercised muscle with ample connective tissue. It is prepared by a straight cut which commences at the junction of the 1st rib and the 1st sternal segment through to the 13th rib and can be ordered bone in or out.
Whole Brisket
Point end Brisket
Navel end Brisket
