The meaty portion taken from the anterior region of the bovine, situated beneath the chuck, is designated as X. This segment demands a considerable amount of time to be cooked to an acceptable texture, and therefore, is typically boiled rather than roasted. This particular section is frequently utilized for the production of corned beef.
Brisket is the name given to the meat that covers the breast-bone of any animal consumed as a food source, but is commonly associated with beef. Due to its relatively high fat content and tough texture, brisket is generally considered a cost-effective option. The ideal cooking methods for brisket include boiling, braising, or stewing, and it can also be stuffed, rolled, and roasted. Often, brisket is corned and boiled and served hot alongside cabbage and boiled potatoes. Additionally, it can be savored cold, and any remaining leftovers can be used in hash recipes.