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Cuts from the beef chuck also include flat iron steak and ground chuck, which can be used for your favorite burgers, meatballs, or ground beef casseroles. Brisket Ralph Smith
It is typically a cheap, tough, and fatty meat. In U.K. butchery, this cut is considered part of the brisket. [1] [2] [3] It is used for short ribs and two kinds of steak: skirt and hanger. It may also be cured, smoked, and thinly sliced to make beef bacon. [citation needed]
Either the entire brisket is cooked whole, then the point end is removed and cooked further, or the point and flat are separated prior to cooking. Due to the higher fat content of the brisket point, it takes longer to fully cook to tender and render out fat and collagen. This longer cooking gave rise to the name "burnt ends".
British cuts of beef, showing the various cuts of short ribs. Short ribs, by definition, are not the entire length of rib. When the rib bone is cut into a 3-to-6-inch (7.6 to 15.2 cm) length, [9] [8] left as a section of meat (a "plate") containing three or four ribs [10] or cut into individual ribs with meat attached, the short rib is known as an "English cut".
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Brisket. Meat cutter Daron Richards chops brisket on opening day at the new largest Buc-ee’s travel center in Luling, Texas, on Monday, June 10, 2024.
Beef clod, along with beef brisket, is historically the foundation of Central Texas-style barbecue, as epitomized by Kreuz Market in Lockhart, Texas, where the clod has been prepared since 1900 by long, slow smoking. [3] Beef clod may also be prepared with moist heat or braising. [4] [5]
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