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.

Introducing The Butcher’s Block

The Butchers BlockIf you like to cook, having a professional butcher you can talk to is an invaluable resource. Much like a good car mechanic, a good butcher can be the key to better meals with less strain on your wallet. Purchasing the perfect cut of meat for your recipe shouldn’t be difficult, but with all of the different offerings in the meat case, it’s easy to get confused. Throw in multiple names for the same cut of meat, and it’s even worse—that’s why having a “guy” you can go to and trust is immensely helpful.

We are fortunate our group of butchers has so much experience, and knows their craft. They want to share this with our customers. The Butcher’s Block is a way to pass on inside knowledge. Each month we will pick a cut of meat, and discuss it’s properties and uses so you can be better informed.