The term "primal cut" is quite different from "prime cut" , used to characterize cuts considered to be of higher quality. Since the animal's legs and neck muscles do the most work , they are the toughest; the meat becomes more tender as distance from hoof and horn increases. Different countries and cuisines have different cuts and names, and sometimes use the same name for a different cut; e.g., the cut described as "brisket" in the US is from a significantly different part of the carcass than British brisket.