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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Where is the brisket?
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Mrs T O+
Tuesday, February 4, 2014, 4:10pm Report to Moderator Report to Moderator

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Kyosha Nim
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The side of meat we order does not have brisket as a label on any of the pieces.
So, what actually is the brisket?  I'm sure we get parts of it in other cuts, but I wonder what it is.
Maybe it ends up in the hamburger.
This Goy wants to know!


Interested in nutrition, lactation, religion, politics; love to be around people; talkative, sensitive, goofy; a "fishy Christian" ><>; left-handed; lived on a farm, small town & big city; love BTD/GTD; A staunch La Leche League veteran; b. 10/1947 Check BTD/GTD on facebook!
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Chloe
Tuesday, February 4, 2014, 4:29pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from Mrs T O+
The side of meat we order does not have brisket as a label on any of the pieces.
So, what actually is the brisket?  I'm sure we get parts of it in other cuts, but I wonder what it is.
Maybe it ends up in the hamburger.
This Goy wants to know!


Brisket is a beef cut taken from the breast section beneath the first five ribs, behind the foreshank.

http://homecooking.about.com/od/beef/a/brisketcuts.htm


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ABJoe
Wednesday, February 5, 2014, 12:57am Report to Moderator Report to Moderator

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From Wikipedia:
Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef prime cuts, though the precise definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing/moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderize the connective tissue.

According to the Random House Dictionary of the English Language, Second Edition, the term derives from the Middle English brusket which comes from the earlier Old Norse brjósk, meaning cartilage. The cut overlies the sternum, ribs and connecting costal cartilages.
There are a couple of pictures at the link...


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ginnyTN
Wednesday, February 5, 2014, 4:56am Report to Moderator Report to Moderator

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It could wind up as cube steak if you have those made from the less tender cuts of your half of a cow.  

But since you said "side of beef" I wonder if you are actually getting half of a cow????  Different people use different terms.    


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Mrs T O+
Saturday, February 8, 2014, 9:09pm Report to Moderator Report to Moderator

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Kyosha Nim
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Yes, it is half a cow & there are a few cube steaks included.  They are tough & usually fried.

I saw this interesting recipe for brisket & it got me wondering.

Thanks for the input.


Interested in nutrition, lactation, religion, politics; love to be around people; talkative, sensitive, goofy; a "fishy Christian" ><>; left-handed; lived on a farm, small town & big city; love BTD/GTD; A staunch La Leche League veteran; b. 10/1947 Check BTD/GTD on facebook!
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san j
Monday, February 10, 2014, 5:26am Report to Moderator Report to Moderator

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Delicious barbecued.


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gulfcoastguy
Monday, February 10, 2014, 12:29pm Report to Moderator Report to Moderator

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Kyosha Nim
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I needs to be slow bbqued or slow braised to melt the connective tissue and soften it up.
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Jane
Monday, February 10, 2014, 3:34pm Report to Moderator Report to Moderator

Kyosha Nim
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The best taste!  Best is the single cut brisket either braised on top of the stove or in the oven cooked long and slow. It was a staple in our house when I was growing up.  My mother cooked it on top of the stove with onions, carrots, celery, potatoes, seasoning (usually paprika and garlic powder) and ketchup and a little water.  
These days I spice it up and cook it either with compliant salsa, obviously no potatoes and a little cranberry hot pepper jelly (or just plain cranberry sauce.)  I've cooked it both on top of the stove and in the oven.  It's a real crowd pleaser.
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