RataterraMeatPoitrine (brisket)Meat · Cut · Short entryPoitrine (brisket)The breast: layered fat and lean with heavy connective tissue; salted, simmered or braised.Save to my atlasPrintHow it connectsCutcompare Brisket (US)compare Brisket (UK)part of Gros bout de poitrine (brisket point)part of Milieu de poitrine (middle brisket)❦Continue exploringCutGros bout de poitrine (brisket point)CutMilieu de poitrine (middle brisket)CutBrisket (UK)CutBrisket (US)RecipeBœuf bourguignonDijon, FranceCutTendron
