This cut is taken from the cow's chest, below the first five ribs, behind the foreleg. It consists of many fibers and tends to be a less tender meat. However, there are brisket recipes that make it a much more tender cut. When slowly roasted or smoked, this meat becomes very tender and juicy, delivering a distinctive flavor.

The British Angus and Hereford breeds are recognized for their high quality and adaptation to grazing and climate conditions in Uruguay. The animal's diet is supplemented for 200 days with a balanced grain-based diet, resulting in a unique quality.

Approximatelly 5.5 Kg