Pectoral meat is a section of the deep pectoral muscle that remains in the square-cut chuck primal after removal of the brisket. This cut comes from the chest area of the cow and is known for its dense, grainy muscle fibers. Most commonly used for further processing into ingredient beef, pectoral meat is ideal for applications requiring slow cooking methods to improve tenderness. It works exceptionally well for cubed steak, stew meat, diced beef for fajitas, and stir-fry preparations. Also known as Special Trim in the industry, this cut requires slow cooking to break down the tough connective tissue and achieve optimal tenderness. The cut is identified as IMPS/NAMP 115D in wholesale meat specifications.