El pecho sin grasa deshuesado se produce del área del esternón en el cuarto delantero. Se le quitan los huesos y cartílagos unidos, así como la grasa dura y carne intecostal en la superficie interior del pecho.

The deckle-off boneless brisket is generated from the sternum area of the forequarter. All bones and associated cartilage are removed from this cut as well as the deckle (the hard fat and intercostal meat that lies on the internal surface of the brisket).