Everyone loves a good BBQ. The grilled meat, the smell of the charring coals, and the boisterous atmosphere all around; you can’t go wrong. However, if you’re feeding a huge crowd of people, buying professional cuts of meat can get a little too expensive. This is why brisket is a great yet inexpensive way to keep your family and friends’ stomachs full.
But before you get into that, do you know what part of the cow is brisket? After all, it’s important to know where the meat you’re cooking comes from — especially when dealing with cooking time. It can even help you understand the texture. Nonetheless, in this blog, we’ll tell you all that you need to know about briskets.
What is a Brisket?
For those who haven’t heard of brisket or have never tried one (what planet are you from?), A brisket is a specific cut of meat from an animal, be it a cow, a steer, or a veal. However, in its essence, a brisket has multiple connective tissues running along its surface. Not only that, but plenty of collagen and fat is also in the trim. This means that when it comes to slow cooking, brisket is the perfect candidate.
What Part of the Cow is Brisket?
The meat taken from the lower chest area of the cow is known as the brisket cut. This makes brisket a primal cut since it comes from the pectoral region of the cow. Not to mention, the brisket muscles carry most of the cow’s weight, which means there are tons of connective tissues running along the meat. This is why, when it comes to roasting brisket, it’s important to handle it with care and attention. Otherwise, it can get extremely tough and hard to chew.
Nonetheless, identifying a brisket cut on the cow can sometimes get a little tricky. But if it comes down to locating the meat while the cow is still alive, you can pinpoint it as the area in front of its front legs.
Moreover, thanks to the layer of fat, known as the ‘fat cap,’ the brisket cut is perfect for slow cooking or roasting. When done right, the fat melts perfectly. Plus, the connective tissue helps to tenderize the meat for a succulent final result.
How Many Briskets Are There in a Cow?
Depending on the size of the cow, briskets can vary in size. However, on average, a cow yields around 3 ounces of brisket per pound. This means you can get more than 20 pounds of brisket from a cow’s pectoral region. But if you want it in a set amount, each cow has two (2) brisket muscles on a separate scale.
What are the Parts of a Brisket?
Now that you’re all caught up with briskets, let’s get down to deconstructing it a bit more.
There are two specific types of brisket cuts; the brisket flat vs. point.
The point cut is fattier since it has more fat than meat. Perhaps this is why people often get it minced for ground beef. A flat cut, on the other hand, is leaner. It has less fat, which allows it to cook at a slow pace without instantly toughening up.
Where to Find the Most Affordable Yet Delicious Brisket in TX
Lastly, if you were wondering what part of the cow is brisket, so you can better prepare for your bbq party, now you know. Brisket is the breast muscle of the cow, and it’s a wonderful cut that heightens the chewy texture of the meat. If you want to know more about briskets or are craving a delicious brisket sandwich, call King Jerry Lawler’s Memphis BBQ Company now at (281) 864-5298 (Wallisville Road) or (832)-446-6557 (Jester Blvd. Suite).