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Taken from the breast section of the cow beneath the first five ribs, behind the fore shank. It comprises the pectoral muscles of the cow, which supports much of the cow's weight.
Consequently can be a large cut of meat, between 3 and 8 pounds, and is rich in the connective tissue collagen, which makes the meat tough. This is quite long and is usually divided into cuts and sold as two or more different pieces of meat.
This cuts are good for barbecue, corned beef, pot roast, curries and stews.
