2. BRISKET
The brisket is the steer’s breast. Brisket is usually tough and contains a quite a bit of fat, but don’t let that scare you! If you tenderize it with a marinade or rub, then cook it low and slow, it will melt in your mouth. Brisket is best used for barbecue, corned beef or pastrami.
3. SHANK
The shank is located at the animal’s forearm in front of the brisket. It is one of the toughest cuts and Osso Buco is one of the most famous dishes that comes from the shank, which requires braising to make the meat more tender. The shank is often used for stews and soups because it’s tough.