Beef Meat Identification
Scroll below the carcass image to view the different cuts from this primal. Click on the thumbnail to enlarge any photo. To select a new primal, select a new primal area on the carcass or go back to choose a new species.
double left arrow icon Back to choose a species
Brisket, Corned, Boneless
Meat Cut: Brisket
Common Names: Corned Beef
Cooking Method: Moist
Cooking Recommendation: Braise, Cooking in Liquid
Brisket, Flat Half, Boneless
Meat Cut: Brisket
Common Names: Brisket Flat Cut, Brisket Half, Brisket Thin Cut
Cooking Method: Moist
Cooking Recommendation: Braise, Cooking in Liquid
Brisket, Whole, Boneless
Meat Cut: Brisket
Common Names: Boneless brisket, Brisket BRT, Fresh Beef Brisket, Mini Brisket, Whole Brisket
Cooking Method: Moist
Description:
The Beef Brisket is a very course textured muscle. The heavy layer of fat and the sternum or breast bone have been removed. Due to the course texture of this muscle, cooking in liquid is recommended.
The Beef Brisket is a very course textured muscle. The heavy layer of fat and the sternum or breast bone have been removed. Due to the course texture of this muscle, cooking in liquid is recommended.