Alternative Cuts: Brisket : The Marbled Meat Club


Alternative Cuts: Brisket

Beef brisket is a meat cut from the forequarter of the beef. When the forequarter is cut the brisket and the ribs are separated laterally from the fore ribs and the chuck back rib.

The beef brisket is one of the nine beef primal cuts and it muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of the animal. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderise the connective tissue.

In the Southern United States it is mostly smoked or marinated. It is good meat for boiling or braising. Especially in Jewish kitchen it is often braised as a pot roast. Brisket is also the most popular cut for corned beef.

You can practise cooking this cut with a Beef Brisket Pastrami recipe. How would you cook brisket? Leave a comment with your recipe below.

For more beef cuts take a look here.