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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-25-2009, 02:20 AM
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#1 |
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is one Smokin' Farker
Join Date: 06-02-07
Location: Chico, Ca
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Stupid but honest question
Is there a "Brisket" on a pig? If so, what is it called. If not, why?
NUTZ
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05-25-2009, 06:21 AM
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#2 |
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Knows what a fatty is.
Join Date: 03-31-09
Location: Cape Cod MA.
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Don Jones Join My Mafia: http://apps.facebook.com/inthemafia/...from=506441037 Facebook http://www.facebook.com/home.php?ref=home Fred Winston Churchill: “I may be drunk, Miss, but in the morning I will be sober and you will still be ugly.” |
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05-25-2009, 09:32 AM
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#3 |
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is One Chatty Farker
Join Date: 06-02-08
Location: Knoxville, TN
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Brisket is really the breast or lower chest of a cow. Pectoral muscles.
Lots of animals have these, but they're called brisket on a cow, breasts on a chicken, picnic on a pig (i think), etc. Has something to do with the major primal cuts of beef and probably based on some older words that simply got changed through time (lots of those sorta words out there...including the "word" BBQ or barbeque).
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Life's a party with a Backwoods Party! |
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05-25-2009, 10:04 AM
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#4 | |
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is One Chatty Farker
Join Date: 11-10-08
Location: Maine
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Quote:
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05-25-2009, 10:21 AM
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#5 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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They have have the same number of legs, but the muscular structures between them are quite different. Cows have longer necks, therefore have different muscles, and place for different muscles to be. Just an example. I'm not an expert, but there are lots of cuts you can get from beef that are not available in pork.
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05-25-2009, 11:20 AM
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#6 | ||
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somebody shut me the fark up.
   
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
Quote:
 The brisket on a beef is forward of the short rib (or plate) area. The same area on a pig is the forward end of spare ribs, which is called the sternum. Some folks refer to the strip you remove when doing a St. Louis cut on spares as the "brisket bone". The breast in my picture is on the left end of the bottom piece.
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