{"id":11432,"date":"2020-07-27T09:53:01","date_gmt":"2020-07-27T07:53:01","guid":{"rendered":"https:\/\/www.usa-beef.org\/alternative-cuts-brisket\/"},"modified":"2026-08-17T10:03:05","modified_gmt":"2026-08-17T08:03:05","slug":"alternative-cuts-brisket","status":"publish","type":"post","link":"https:\/\/www.usa-beef.org\/de\/alternative-cuts-brisket\/","title":{"rendered":"Alternative Cuts: Brisket"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Beef Brisket<\/strong> ist ein Fleischst\u00fcck aus dem Vorderviertel des Rindes. Wenn das Vorderviertel zugeschnitten wird, werden das Brisket und die Rippen seitlich von den vorderen Rippen und der Chuck-Back-Rippe getrennt. <\/p>\n\n<p class=\"wp-block-paragraph\">Das Beef Brisket ist einer der neun prim\u00e4ren Teilst\u00fccke vom Rind und umfasst die oberfl\u00e4chlichen und tiefen Brustmuskeln. Da Rinder keine Schl\u00fcsselbeine haben, tragen diese Muskeln etwa 60 % des K\u00f6rpergewichts des Tieres. Dies erfordert eine erhebliche Menge an Bindegewebe, sodass das resultierende Fleisch korrekt zubereitet werden muss, um das Bindegewebe zart zu machen.  <\/p>\n\n<p class=\"wp-block-paragraph\">In den S\u00fcdstaaten der USA wird es meist <strong>ger\u00e4uchert<\/strong> oder <strong>mariniert<\/strong>. Es eignet sich gut zum <strong>Kochen<\/strong> oder <strong>Schmoren<\/strong>. Besonders in der j\u00fcdischen K\u00fcche wird es oft als Schmorbraten <strong>geschmort<\/strong>. Brisket ist auch das beliebteste Teilst\u00fcck f\u00fcr <strong>Corned Beef<\/strong>.   <\/p>\n\n<p class=\"wp-block-paragraph\">Sie k\u00f6nnen die Zubereitung dieses Teilst\u00fccks mit einem <a href=\"https:\/\/www.usa-beef.org\/for-eaters\/beef-recipes\/beef-brisket-pastrami\/\">Beef Brisket Pastrami-Rezept<\/a> \u00fcben. Wie w\u00fcrden Sie Brisket zubereiten? Hinterlassen Sie unten einen Kommentar mit Ihrem Rezept.  <\/p>\n\n<p class=\"wp-block-paragraph\">Weitere Rindfleisch-Teilst\u00fccke finden Sie <a href=\"https:\/\/www.usa-beef.org\/for-chefs\/main-cuts-beef\/\">hier<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Beef Brisket ist ein Fleischst\u00fcck aus dem Vorderviertel des Rindes. Wenn das Vorderviertel zugeschnitten wird, werden das Brisket und die Rippen seitlich von den vorderen Rippen und der Chuck-Back-Rippe getrennt. <\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[60],"tags":[],"class_list":["post-11432","post","type-post","status-publish","format-standard","hentry","category-blog"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Alternative Cuts: Brisket : The Marbled Meat Club<\/title>\n<meta name=\"description\" content=\"Discover U.S. beef brisket, its characteristics, culinary uses and the best cooking methods for tender, flavourful results.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.usa-beef.org\/de\/alternative-cuts-brisket\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Alternative Cuts: Brisket : The Marbled Meat Club\" \/>\n<meta property=\"og:description\" content=\"Discover U.S. beef brisket, its characteristics, culinary uses and the best cooking methods for tender, flavourful results.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.usa-beef.org\/de\/alternative-cuts-brisket\/\" \/>\n<meta property=\"og:site_name\" content=\"U.S. BEEF\" \/>\n<meta property=\"article:published_time\" content=\"2020-07-27T07:53:01+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-08-17T08:03:05+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.usa-beef.org\/wp-content\/uploads\/2026\/03\/usmef-us-beef-logo-new.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1000\" \/>\n\t<meta property=\"og:image:height\" content=\"587\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"USBEEFwebmaster\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"USBEEFwebmaster\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.usa-beef.org\\\/de\\\/alternative-cuts-brisket\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.usa-beef.org\\\/de\\\/alternative-cuts-brisket\\\/\"},\"author\":{\"name\":\"USBEEFwebmaster\",\"@id\":\"https:\\\/\\\/www.usa-beef.org\\\/de\\\/#\\\/schema\\\/person\\\/a88245db39c0201fbe9eed2afa7b146d\"},\"headline\":\"Alternative Cuts: Brisket\",\"datePublished\":\"2020-07-27T07:53:01+00:00\",\"dateModified\":\"2026-08-17T08:03:05+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.usa-beef.org\\\/de\\\/alternative-cuts-brisket\\\/\"},\"wordCount\":170,\"commentCount\":0,\"articleSection\":[\"Blog\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.usa-beef.org\\\/de\\\/alternative-cuts-brisket\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.usa-beef.org\\\/de\\\/alternative-cuts-brisket\\\/\",\"url\":\"https:\\\/\\\/www.usa-beef.org\\\/de\\\/alternative-cuts-brisket\\\/\",\"name\":\"Alternative Cuts: Brisket : The Marbled Meat Club\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.usa-beef.org\\\/de\\\/#website\"},\"datePublished\":\"2020-07-27T07:53:01+00:00\",\"dateModified\":\"2026-08-17T08:03:05+00:00\",\"author\":{\"@id\":\"https:\\\/\\\/www.usa-beef.org\\\/de\\\/#\\\/schema\\\/person\\\/a88245db39c0201fbe9eed2afa7b146d\"},\"description\":\"Discover U.S. beef brisket, its characteristics, culinary uses and the best cooking methods for tender, flavourful results.\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.usa-beef.org\\\/de\\\/alternative-cuts-brisket\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.usa-beef.org\\\/de\\\/alternative-cuts-brisket\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.usa-beef.org\\\/de\\\/alternative-cuts-brisket\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.usa-beef.org\\\/de\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Alternative Cuts: Brisket\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.usa-beef.org\\\/de\\\/#website\",\"url\":\"https:\\\/\\\/www.usa-beef.org\\\/de\\\/\",\"name\":\"U.S. BEEF\",\"description\":\"USMEF - 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