Brisket
Brisket is called Peito in Brazil; Pecho in Argentina, Mexico, Uruguay and Colombia; and Tapapecho in Chile.
Chest muscle made of the flat and the fattier point. The chest. Tough and fatty until it is cooked low and slow.
Some names on this page are still being checked against published sources.
Brisket around the world
| Where | What butchers call it |
|---|---|
| United States | BrisketThe leaner flat half is the 'first cut'; the fattier half is the point. |
| Mexico | Pecho |
| Central America | Pecho |
| Colombia | Pecho |
| Venezuela | Pecho |
| Brazil | Peito |
| Argentina | Pecho |
| Uruguay | Pecho |
| Chile | Tapapecho |