Gros bout de poitrine in French butchery also refers to a cut from the brisket section of the cow. This part of the brisket is typically the thicker, more muscular portion, often referred to as the "point" in English-speaking countries.

Like the rest of the brisket, the gros bout de poitrine is a cut of meat from the lower chest or breast of cattle. It's known for its tough, dense texture due to the considerable amount of connective tissue. This cut requires slow, moist-heat cooking methods like braising or slow roasting to break down the connective tissue and make it tender.

This can result in a flavorful and succulent piece of meat. In American cuisine, the point end of the brisket is often used for making burnt ends in barbecue, while in French cuisine, it might be used in various slow-cooked or braised dishes.