Brisket Meat

Brisket meat is cut from the breast or the lower chest between the 5th and 6th ribs right to the angle to the chunk. Extracted from the healthy and disease free livestock, the brisket is nutritious and delicious. Brisket meat is used to describe veal and processed hygienically to curb contamination. Under cold storage conditions, the natural taste and freshness of the meat stays preserved for a longer time period.