Beef Brisket

Alfredo the Butcher vignette

Our Manager Alfredo Lopez talks about Beef Brisket which is popular this time of year:

“All cuts of beef start with nine basic areas of the steer. These areas are called primal cuts, though the precise definition of each cut differs internationally. Piedmont Grocery buys the primal cuts of beef from our vendors and then we break them down into sub-primal cuts here at the store. Other markets will buy them already broken down. We prefer to have more control over the cuts to make sure we get the best quality.

The Brisket is the cut of meat from the breast or lower chest of Beef or Veal, sometimes referred to as the foreleg or foreshank. The brisket is made up of two parts. The “flat” section is the meatier part of the brisket. The “Deckle” or “Point” of the brisket has more fat.

Because of it’s location on the steer, the brisket is a tougher cut of meat and requires moist, slow heat to cook it to perfection. Brisket is also fantastic when cooked in a smoker.”

Brisket is probably most known as the cut of choice for making corned beef and Pastrami. Both are easy to make yourself but require time, as you are essentially pickling or preserving the meat before cooking it. If you are interested in corning your own beef, check out our What’s For Dinner Wednesday post on Corned Beef.

Recipes for smoking or BBQing your brisket are plentiful and can be the source of much debate as there are folks who take their smoked brisket very seriously. For a great step-by-step, try this.

And, here’s a recipe for Smoked BBQ Brisket by Bobby Flay.

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