<Table> <Tr> <Td> </Td> <Td> This article needs additional citations for verification . Please help improve this article by adding citations to reliable sources . Unsourced material may be challenged and removed . (May 2009) (Learn how and when to remove this template message) </Td> </Tr> </Table> <Tr> <Td> </Td> <Td> This article needs additional citations for verification . Please help improve this article by adding citations to reliable sources . Unsourced material may be challenged and removed . (May 2009) (Learn how and when to remove this template message) </Td> </Tr> <P> Brisket is 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 . </P> <P> According to the Random House Dictionary of the English Language, Second Edition, the term derives from the Middle English brusket which comes from the earlier Old Norse brjósk, meaning cartilage . The cut overlies the sternum, ribs, and connecting costal cartilages . </P>

Where is the brisket found on the cow