Diagram of beef brisket

Brisket is a cut of meat from the breast or lower chest of beef or veal.The beef brisket is one of the nine beef primal cuts, though the precise definition of the cut differs internationally.The

brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing or moving cattle. A glossary of beef cuts. THE NIBBLE, Great Food Finds, is an online gourmet food magazine with 1000+ product reviews including gourmet and organic beef and informative articles. Sign up for the Top Pick Of The Week newsletter to have a top food review and a recipe e-mailed to you weekly. The brisket is the beef primal most associated with Texas barbecue. It also tends to be the most difficult cut for most people to prepare and consistently produce a tender, juicy, flavorful end product. 4. Once cool, put the brisket in a large, zip top freezer bag set in a larger bowl. (The bowl is in case there is any overflow or spillage.) Make sure the beef is lying flat in the bag and pour the

cold brine over the meat so it’s completely covered. At some point, anyone who cooks beef is curious about where the major cuts come from on the cow. This handy guide will show you the location of major beef cuts, like chuck, rib, loin, and brisket. If you are befuddled by the names butchers and grocery stores give for various beef cuts then this A Guide To Beef Cuts with Steak and Roast Names will be a useful tool. Includes descriptions of popular beef cuts. Alternate steak names. This article describes Cuts of Beef including the Primal Cuts and Subdivision Sections as well as where steaks and

roasts are located withing the beef. It discusses quality, tenderness and fat marbling within each cut of beef. Includes a diagram of exact locations. Here's a picture of 2 Sides of Beef (1 Whole Beef) hanging in our cooler. Just click on the picture to see a larger view. This diagram shows a Side (1/2) of Beef

with its 8 Primal Cuts: Chuck, Rib, Loin, Round, Shank, Brisket, Short Plate, and Flank. The rib eye or ribeye is a beef steak from the rib section.The rib section of beef spans from ribs six through twelve. Ribeye steaks are mostly composed of the longissimus dorsi muscle but also contain the complexus and spinalis muscles. FROM THE CHUCK. Hamburger - Ground fresh on the hour!. Patties - Joe makes hand-made quarter pound patties. 85% Lean!. Stew Beef - Lean, tender and cut from the chuck.

Bonelss Chuck Pot Roast - Simply the best most tasty pot roast. Cooked right fork tender. FROM THE BRISKET & FLANK. Whole Brisket - A Certified Angus Beef pot roast made with this cut is truly mouthwatering.

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