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Brisket is beef and is arguably one of the toughest parts of the steer. It is on the underside of the steer just in behind the front legs. It takes hours to transform this ornery cut into a succulent, tender piece of meat. Many butchers in the country cannot sell the brisket (not enough great barbeque folks in their market, I guess), and so they just make it into hamburger. What a shame!
