Buffalo Brisket

Description

Brisket is a cut of meat from the breast or lower chest of Buffalo or veal. The Buffalo brisket is one of the nine Buffalo primal cuts, though the 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 or moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderise it.