Brazilian beef cut peito can loosely translate as a specific cut of beef known as the brisket in the US; however, it does not completely correlate to the brisket as it is known in American or other cuisines. Peito comes from the chest or breast area of the animal and is a tough, heavily worked muscle.

It's known for its connective tissues and collagen, which require longer cooking times to become tender. Due to its composition, peito is often used for slow-cooking methods such as braising, roasting, or smoking. In Brazilian cuisine, peito is commonly used to make pastrami or carne de panela, which are slow-cooked and braised dishes that take advantage of the cut's natural flavors and the breakdown of connective tissues during cooking.

In Brazilian barbecue culture (churrasco), peito might be smoked or slow-cooked to create flavorful and tender dishes. It's also used in traditional stews and soups.