dalcant757

That does make more sense. I forget where I heard about the supraspinatus, but I stand corrected. The comparative anatomy of those muscles is fairly different from our own, with the superficial and deep pectoral muscles being most similar to our own pectoralis major and minor. It would seem at first, in terms of function, to be analagous to iliacus muscle, which would be around the same place if you were to fold a cow in half. However, when you realize that the iliacus is the tenderloin, the arguement falls apart. Other adductor muscles could possibly be candidates as well, such as the inside round. It seems like the biggest difference would be that they lack the awesome protective fat layer of the brisket.

Another vote here for chuck. I believe that the point of the brisket is the supraspinatus muscle. It is a rotator cuff muscle which should be most similar to other rotator cuff muscles. I am no expert in beef anatomy, but it should be similar to human anatomy. So the other rotator cuff muscles are included in the chuck. That should be the infraspinatus, subscapularis and teres minor, mostly attached to the blade.