This cut of beef is taken from the breast section under the first five ribs of the cow. It is usually sold without the bone and is divided into two sections. The flat cut has minimal fat and is usually more expensive than the more flavorful point cut, has more fat – because we all know that “Fat is Flavor!” Brisket is the cut used for Corned Beef (wait until you see Monday’s post!)  This normally tough cut of meat, due to the collagen fibers that make up the significant connective tissue in the cut, is tenderized when the collagen becomes gelatinous, resulting in a more tender brisket. The fat cap, which is often left attached to the brisket, helps to keep the meat from drying during the prolonged cooking that is necessary to break down the connective tissue in the meat. Water is necessary for the conversion of collagen to gelatin, resulting in a tender cut of meat.  It is also used at Passover for a delicious pot roast to serve at the Seder Dinner.