That an element of the breast of an animal which stretches from the fore legs back underneath the ribs additionally applied to the fore-part of a horse from arms on base associated with the chest
- a cut of animal meat from the breast or lower chest particularly of meat
- That area of the breast of an animal which runs from the fore feet right back underneath the ribs; in addition put on the fore part of a horse, from the shoulders to your base for the upper body.
mid-14c., brusket, perhaps from Old French bruschet, with identical sense of the English word, or from Old Norse brjosk "gristle, cartilage" (related to brjost "breast") or Danish bryske or Middle tall German brusche "lump, inflammation;" from PIE *bhreus- "to swell, sprout" (see breast (letter.)).
A cut of meat (or mutton) obtained from the breast section; offered minus the bone tissue and divided in to two parts. The level cut has actually minimal fat and is usually higher priced than the even more flavorful point slice, with more fat. Brisket can be boiled, braised, barbecued, stewed or regularly make corned beef, which needs lengthy, slow cooking.
- The chest portion of the meat, generally extending some distance back of the forelegs; flavorful but rather difficult, thus best employed for cooking pot roasts as well as for braising.
A group of areas and fat which cover a specific the main chest and between your front feet of an animal.
(letter.) That an element of the breast of an animal which stretches from the fore feet right back underneath the ribs; also put on the fore-part of a horse, from the arms to the bottom of this upper body.
Underneath a dog from brisket to belly.