A brisket is a cut of beef that comes from the breast or lower chest of the cow. It is one of the nine beef primal cuts, though the definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing or moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderize it. It is a cut of meat that requires long, slow cooking to prevent it from being chewy. Brisket is often smoked or braised, which gives it a rich and smoky flavor.