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2. These Carving Knives Are Ideal for Home Chefs, Pit Masters ...

   www.aol.com/7-chef-approved-carving-knives...

   Best of all, this stylish and sharp knife makes quick work of large cuts of meat as well as delicate sushi. Customers report the blade holds its edge and the smooth blade is easy to sharpen and hone.

3. The Absolute Best Way to Make Tender, Juicy Brisket ...

   www.aol.com/absolute-best-way-tender-juicy...

   The Best Way To Serve Brisket. To slice your finished brisket, separate the two main parts. The flat and point have protein strands at different angles and you want to cut the meat across the ...

4. I Asked 6 Chefs About the Worst Way to Store Knives ... - AOL

   www.aol.com/asked-6-chefs-worst-way-120700964.html

   Chef's knife: This is ideal for chopping, dicing, slicing, and most heavy knife work. “This is the most versatile knife and a true kitchen essential,” Guzman says.

5. Brisket - Wikipedia

   en.wikipedia.org/wiki/Brisket

   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 primal cuts , though the definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals.

6. Butcher knife - Wikipedia

   en.wikipedia.org/wiki/Butcher_knife

   The heftier blade works well for splitting, stripping and cutting meat. Other similar meat-cutting knives include the carving knife and the cleaver. The carving knife is usually designed for slicing thin cuts of meat and often has a blunt or rounded point, with a scalloped or Granton blade to improve separation of sliced cuts of meat. The ...

7. Cut of beef - Wikipedia

   en.wikipedia.org/wiki/Cut_of_beef

   It tends to be cut slightly smaller than its American counterpart. Top sirloin; Round – mainly used for kogelbiefstuk ('hip joint steak') considered to be the basic form of steak in Dutch and Belgian cuisine. Flank; Chuck – the best cuts are used for stoofvlees; lesser bits are used in hachee. Brisket; Shankle