Brisket is present behind the foreshank and below the first five ribs. The First Cut off Brisket is taken from the deep pectoral and is extracted when the Brisket is cut across for retail purposes.
The term “brisket” is derived from the Middle English “brusket”, which in turn comes from earlier Old Norsk brjósk, meaning cartilage.
The brisket muscles support about 60% of the body weight of the beast. This requires a significant amount of connective tissue which gives brisket a signature texture when cooked correctly.
The First Cut is marked by its fibrous texture and can be used to make flavorful gravy to braise the beef. In order to cook this piece of meat, it is recommended that it should be fully covered with fat on one side. The fat helps maintain the softness and moisture of the meat, making Flat Cut a good choice of meat cut for those who like their steaks juicy. This meat portion can easily be baked in the oven or cooked on the stovetop. Connoisseurs also suggest using the First Cut for braising, smoking and curing for the preparation of Corned Beef. Popular methods include creating a dry spice marinade and then grilling it slowly over indirect heat.
Popular Dishes: Corned Beef, Smoked Beef, Pot Roast, London Broil
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