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A cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the precise 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/moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderize the connective tissue.
Beef fat, Butter, Chicken fat, Cocoa butter, Coconut or coconut oil, Hydrogenated fats and oils, Lard, Palm or palm kernel oil
|Type of Meat||
6 patties/pack, 10 packs/box 10.8kg/box
|Country of Origin||