Australian Beef Brisket: Beef brisket is one of the most flavorful cuts of meat. It’s a moderately fatty cut of beef, but with a little bit of time and the right cooking method, it tenderizes into succulent, meaty perfection.
Taken from the area around the breastbone, brisket is a cut of meat from the breast or lower chest of beef or veal.
The characteristically thick, coarse-grained meat needs a lot of time and low-temperature cooking to break down and tenderize. It’s one of the least tender cuts of beef, but braised, smoked, or slowly roasted, it’s rendered soft and satisfying with incredible flavor. Brisket is frequently used for making pot roast, slow cook it in a barbecue or smoker. Two familiar ways to cook brisket—smoking and braising—result in very different tastes. The brisket is made up of two different muscles: the point and the flat. The point cut is the fatty part of the brisket, which is called the deckle. The flat cut, also known as “first cut”, has the deckle removed, which makes it leaner and causes it to lay flat. The smoked brisket is made with the second, fattier cut attached so it doesn’t dry out after hours in the smoker. Braised brisket is ordinarily made from only the first cut, which helps the leaner meat hold moisture. Brisket contains high amounts of oleic acid, which can lower the “bad” cholesterol (LDL) and increase the production of HDL, the “good” cholesterol. It is also an excellent source of protein. Brisket is the ideal trim for ground beef. And ground beef is very popular and is used in many cuisines around the world. Brisket is also the cut of meat used to make corned beef and pastrami.
Contains: “1 Kg” Australian Beef Brisket Chilled
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