What is Brisket: Everything You Need To Know

At Schweid & Sons we grind whole muscles into ground beef using the most premium cuts available. One of those cuts may be familiar to you. The Brisket is probably the most well-known of the beef cuts, and one of the most upward trending for Burgers. Today, let’s take a look at what it is and how it’s most commonly used.

What Is Brisket?

The Brisket cut is one of the primal cuts of beef derived from the forequarter of harvested cattle, in the lower chest area. Brisket has two main muscles, the superficial pectoral muscle (flat cut) and the deep pectoral muscle (point cut). These muscles sit below the cow’s shoulder and foreleg.

Attributes

Of the two main muscles in the breast area, the point cut is fattier and heavily marbled. In a Burger, the marbling content of this cut adds for more flavor and another level of juiciness that leaner cuts don’t provide. It has a rich, buttery beef flavor that becomes very tender when cooked slowly at low temperatures. Low and slow cooking will allow the connective tissue to break down which adds to the beloved tenderness and flavor of Brisket.

Common Uses 

Smoked Brisket is most common in barbecue where the “low and slow” cooking style allows the meat to become incredibly tender while retaining tremendous flavor. This is because of the tissues, and collagen in the beef cut that need to be broken down slowly by the heat. Brisket is also used for corned beef, pastrami, and burnt ends, among other dishes.

Schweid & Sons Brisket Blends

Schweid & Sons Burger blends that include Brisket include:

• CAB The Smokehouse Blend
• The Signature Blend Brick
• Signature Series: The Chuck Brisket

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