In America, brisket is considered a premium, high-value cut of meat. It is a large cut of meat that can feed a crowd, and the popular slow-cooking process used in barbecue allows the brisket to become tender and flavorful.
In South America, brisket is considered a cheaper cut of meat. It’s often used for stews and soups, and is a staple ingredient in dishes such as the Brazilian feijoada and the Chilean carbonada. Similarly, the UK considers this a lower-value cut. Consumers in the UK mainly use it in stews and casseroles, but there has been a growing trend of using brisket for barbecue.