Brisket
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Brisket, which comes from the lower chest of the cow, includes both the flat (or first cut), which is leaner, and the point (also called the second cut or the deckle), which is fattier. Both sections, though, are one of the toughest cuts of the animal thats a good thing, because once cooked down, the fat and connective tissue yields extremely rich flavor. Keep in mind: The flat is ideal for braising and slicing, while the point is good for slow simmering and pulling.
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