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Old 08-30-2013, 02:57 PM   #29
landarc
somebody shut me the fark up.

 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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It has to do with when they are cutting the chuck off of the hanging carcass, the stroke of the knife, if you are really interested in maximizing the chuck, drags across the brisket in that spot where all briskets have that slice. The chuck is cut to be maximized, especially now that the chuck tender and under-blade cuts are selling at a premium.

It doesn't have to be, but, briskets are still an afterthought to the market.
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