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-   -   Brisket request please (http://www.bbq-brethren.com/forum/showthread.php?t=160086)

AussieTitch 05-03-2013 07:22 PM

Brisket request please
 
:oops:
Yep another question about Brisket.
Could some one put up or link to a mercan brisket being removed from a carcass.
My butcher has no idea what an American brisket is.
I have discussed this with a few butchers and they can get a bit narky when you request something foreign

Ron_L 05-03-2013 07:28 PM

I googled and really didn't find anything. Maybe this will help?

http://www.certifiedsteakandseafood....ts-of-beef.gif

oifmarine2003 05-03-2013 07:30 PM

https://www.youtube.com/watch?v=0zSM7YQp2RI

Hope this helps

landarc 05-03-2013 07:33 PM

This might help too

http://informedfarmers.com/wp-conten...nfo-centre.jpg

IamMadMan 05-03-2013 08:13 PM

I hope some of this helps....

It's the same cut that Australian Meat Processors use for "Corned Beef"

wikipedia "Brisket" Defined...
.
.
http://upload.wikimedia.org/wikipedi...CutBrisket.svg

http://www.alpinemeatsanddeli.com/im...eefdiagram.jpg

AussieTitch 05-04-2013 01:39 AM

Thanks very much for your help, I will copy all of this and see how I go.

luke duke 05-06-2013 09:40 AM

http://www.rmgmeats.com.au/content_i...s/beefcuts.jpg

2352 is what you want
http://www.icmj.com.au/Download%20do...adebrisket.pdf


Here is the American version with a very technical description:

http://www.ams.usda.gov/AMSv1.0/getf...STELDEV3003281

Page 37

Quote:

Item No. 120 - Beef Brisket, Deckle-Off, Boneless - This item is as described in Item No. 119 except that the deckle (hard fat and M. intercostales interni on the inside surface) shall be removed at the natural seam exposing the lean surface of the M. pectoralis profundi. The hard fat along the sternum edge shall be trimmed level with the boned surface. The inside lean surface shall be trimmed practically free of fat.

samfsu 05-06-2013 12:19 PM

Quote:

Originally Posted by oifmarine2003 (Post 2469322)

Great link!

AussieTitch 05-16-2013 04:23 AM

Taking a copy of this tomorrow to my Asian mate and see how I go.
Thanks again and wish me luck

esselle 05-16-2013 06:27 AM

Quote:

Originally Posted by oifmarine2003 (Post 2469322)

fantastic link thanks.

We have the same problems in the U.K. but we now use a company that imports U.S. beef so problem solved.

AussieTitch 05-22-2013 11:40 PM

Peruse these pictures and tell me how close we are please.
First lot is a Full Australian Brisket so I am told.
http://i269.photobucket.com/albums/j...ps0e0800e2.jpg

http://i269.photobucket.com/albums/j...psf4b55b94.jpg

http://i269.photobucket.com/albums/j...ps338956c6.jpg

Thickest part would be 2 1/2 inches dressed.

Next pieces.

http://i269.photobucket.com/albums/j...pscf63a609.jpg

http://i269.photobucket.com/albums/j...ps160048b2.jpg

http://i269.photobucket.com/albums/j...ps160048b2.jpg

http://i269.photobucket.com/albums/j...ps7ba37c38.jpg

http://i269.photobucket.com/albums/j...psbc892d36.jpg

http://i269.photobucket.com/albums/j...psb58b0d5f.jpg

http://i269.photobucket.com/albums/j...ps7b7284c7.jpg

About 3 inches thick

JohnHB 05-22-2013 11:46 PM

An American brisket and an Australian brisket are the same! I cannot understand your problem. There is a difference between trimmed & untrimmed!
John

Pyle's BBQ 05-22-2013 11:47 PM

It looks like they have taken the point off and what you have is what we call the flat.

landarc 05-22-2013 11:51 PM

http://i269.photobucket.com/albums/j...ps160048b2.jpg

From what I see, you have split the brisket in half, the side on the left is part of the flat, and the full point. The part on the right is the flat. You appear to have cut directly through the middle of what we call the flat of the brisket, crossways. This, if it had not been split, would have been what we call a packer brisket.

JohnHB 05-23-2013 01:27 AM

Quote:

Originally Posted by Pyle's BBQ (Post 2490565)
It looks like they have taken the point off and what you have is what we call the flat.

Yes but you can buy with or without the point or just buy the point. Still same brisket Aussie and U.S.
John


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