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Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the precise 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/moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderize the connective tissue.download (1).jpg

Windermere Elementary School

1535-14th St. Unit 1, Invermere, BC V0A1K4 Phone: 250-342-9213 Fax: 250-342-6966 Office Hours: Monday to Friday, 8:30 to 4:30
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