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Types of Brisket

Brisket Flat cut
Brisket Flat cut

Commonly known as the thin cut or brisket-deckel-off, this cut is one of two that are produced from the Beef Brisket. Located in the carcass between the fore shank and the plate, the Beef Brisket is removed and …

Chuck eye Roast
Chuck eye Roast

Beef roast and beef brisket are different cuts of meat that come from distinct parts of the animal. Beef roast isn't just one cut, but can be used to describe multiple cuts that require various cooking methods. Brisket is a specific cut of meat from the lower chest of the cow.

source: leaf.tv
Different Cuts of Beef
Different Cuts of Beef

Brisket is cut from the breast section just below the chuck (there are two per carcass), and consists of two distinct areas separated by a layer of fat. The point (also called the deckle) is the richly marbled, fatty section that sits on top of the flat, the bigger, leaner bottom section.

source: chowhound.com
Filet Mignon
Filet Mignon

Most overrated meat: Filet mignon "There’s not much flavor and not a lot of fat. It was classic back in the day, and obviously it’s expensive, but it’s not a flavorful piece of meat to me. There’s a time and a place for it, but there are much better cuts." Most underrated meat: Lamb "You should go with a lamb blade steak, or something similar.

source: thrillist.com
Flank Steak
Flank Steak

Flank steak and brisket have reputations as being tricky to cook, but they are among the most flavorful cuts of beef. Both come from the underside of the cow, with the brisket coming from the breast portion, while the flank is found closer to the belly, along the sides.

source: leaf.tv
Prime rib
Prime rib

A local butcher has prime rib on sale for $4.99/lb (not prime grade though), which is CHEAPER than brisket from Costco (flat only, $5.69/lb). I've...

image: yelp.com
Skirt Steak
Skirt Steak

Flank steaks never come with an attached bone, but brisket is sometimes sold bone-in. Bone brisket is best suited for slow smoking, where the long cooking time gives the bone time to add extra flavor to the meat.

source: leaf.tv
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Brisket is also the most popular cut for corned beef, which can be further spiced and smoked to make pastrami. The Jewish community in Montreal also makes Montreal-style smoked meat, a close relative of pastrami, from brisket.

Top Round Roast
Top Round Roast

Top round roast. Also: inside round. A humble cut from the inside of the animal's back leg, similar to the top sirloin in fat and flavor. This is what's typically used for deli roast beef. Bottom round roast. Also: rolled rump roast. Another budget cut from the outside of the back leg.