Brisket is cut from the underside of the cow near the chest area. This part of the cow is tough because of the high collagen and fat content.Know More
Brisket comes in two cuts: the flat and the point. These can be purchased undivided or separate. It also comes in trimmed or untrimmed. Untrimmed has a layer of fat on top and a strip of fat running through the middle. Untrimmed, undivided brisket is referred to as a "packer's cut."
Despite coming from one of the toughest parts of the cow, it is the collagen content that gives smoked brisket its flavor. Collagen cooks down into gelatin slowly at low temperatures. To keep the brisket moist during cooking, choose a piece with good marbling.Learn more about Meat, Poultry & Seafood
Pastrami is made with beef brisket. Beef brisket comes from the lower part of a cow's chest. The brisket is below the chuck and above the shank.Full Answer >
Rump roast comes from the back end of the cow, or the rump. The rump roast is cut from a larger cut called the bottom round and often comes to a point.Full Answer >
The tri-tip steak comes from the tri-tip roast, which comes from the point where the sirloin meets the round and flank primals. Anatomically, the bottom sirloin is cut from low on the hindquarter, just in front of the hind legs.Full Answer >
Ground beef can come from any edible part of the cow. According to the New York Times, a large portion of the meat from a cow is used in making ground beef. The parts left over after the expensive steaks, roasts and chops have been removed become ground beef.Full Answer >