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2. Cook These Inexpensive Cuts of Meat to Wow Your Guests - AOL

   www.aol.com/cook-inexpensive-cuts-meat-wow...

   Brisket is significantly cheaper than buying a beef tenderloin, with the former costing $12.64 per pound on average and the latter averaging $29.50. Brisket is the breast of the cow, while chuck ...

3. 15 Hearty Brisket Recipes for an Easy Weeknight Dinner - AOL

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4. Brisket (Jewish dish) - Wikipedia

   en.wikipedia.org/wiki/Brisket_(Jewish_dish)

   Brisket has been eaten by Ashkenazi Jews in Europe for special occasions such as Passover, since at least the 1700s. [3] Brisket is tough, but cheap, and if cooked for many hours at a low temperature it becomes tender. [4] Brisket became popular among Ashkenazi Jews due to its low cost; farmers would sell the expensive cuts and keep the cheaper ...

5. The Absolute Best Way to Make Tender, Juicy Brisket ...

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6. Corned beef - Wikipedia

   en.wikipedia.org/wiki/Corned_beef

   Corned beef, bully beef, or salt beef in some Commonwealth countries, is salt-cured brisket of beef. [1] The term comes from the treatment of the meat with large-grained rock salt, also called "corns" of salt. Sometimes, sugar and spices are added to corned beef recipes. Corned beef is featured as an ingredient in many cuisines.

7. Beef plate - Wikipedia

   en.wikipedia.org/wiki/Beef_plate

   It is typically a cheap, tough, and fatty meat. In U.K. butchery, this cut is considered part of the brisket. [1] [2] [3] It is used for short ribs and two kinds of steak: skirt and hanger. It may also be cured, smoked, and thinly sliced to make beef bacon. [citation needed]

8. 36 Sides for Brisket to Serve No Matter the Season - AOL

   www.aol.com/lifestyle/36-sides-brisket-serve-no...

   Brisket—aka a cut of beef taken from the breast or lower chest of the cow—is a reliable crowd-pleaser and barbecue favorite. Plus, the leftovers, if you have any at all, can be repurposed for ...

9. Cut of beef - Wikipedia

   en.wikipedia.org/wiki/Cut_of_beef

   Different countries and cuisines have different cuts and names, and sometimes use the same name for a different cut; e.g., the cut described as brisket in the US is from a significantly different part of the carcass than British brisket.