Brisket

Concept
Diagram

Brisket is prepared from a bone-in brisket (1643) by the removal of all bones and cartilage. The fatty tissue medial to the pectoral muscles is removed. The white fibrous tissue on the ventral edge (linea alba) is removed.

To be specified:
- Rib number required (10 to 13 ribs).
- Intercostals retained or removed.
- Diaphragm retained or removed.
- Peritoneum retained or removed.
- Inside skirt (2205) (M. transversus abdominis) retained or removed.

UNECE Code

2323

Labels

Brisket	en
Pecho	es
Poitrine sans os	fr
mostek	pl
Челышко	ru
胸肉	zh

is member of

boneless beef

has member

Brisket (10-rib)
2320
Brisket (11-rib)
2321
Brisket (12-rib)
2322
Brisket (13-rib)
2323

is prepared from

Brisket
1643

is part of

Forequarter (13-rib)
1063

has part

Brisket Point End Deckle Off
2353
Brisket Deckle Off (13-rib)
2358
Brisket Deckle Off
2358

overlaps

M. cutaneus trunci
0010
M. diaphragma
0012
Mm. intercostales externus and internus
0037
M. obliquus externus abdominis
0051
M. pectoralis profundus
0056
M. pectoralis superficialis
0057
M. protractor praeputii
0061
M. rectus abdominis
0064
M. rectus thoracis
0067
M. serratus ventralis cervicis
0078
M. serratus ventralis thoracis
0079
M. transversus abdominis
0092