Gros bout de poitrine (brisket point)

Interbev places the gros bout de poitrine under the shoulder, next to the milieu de poitrine, and says it is made of three pectoral muscles. The UNECE standard uses the same French name for its boneless item 2353, brisket point end, cut from the brisket and trimmed of the fat between the pectoral muscles; its bone-in brisket point (item 1674) lists the M. pectoralis superficialis, M. pectoralis profundus and M. rectus thoracis as the major muscles.

Interbev calls it "une viande entrelardée et savoureuse" and notes that enthusiasts often prefer it to leaner shoulder cuts such as macreuse or jumeau. It goes into pot-au-feu or a casserole for at least 3 hours; for a bourguignon or a tagine, about 1.5 hours in a casserole or 45 minutes in a pressure cooker. It is also suggested for bœuf gros sel, braising and mince, improves when cooked the day before, and freezes well.