Brisket Cut: Art of the Blend
November 13, 2019 | Jennifer Versacci
There are many cuts of beef available — but which ones are the best for Hamburger blends? That’s a great question and honestly, the answer is subjective. Sure, you could blend any of them together, but taste preferences vary, which is why it’s more “art” than “science”. However, after 40 years of making the Very Best Burger, we have learned which are the best beef cuts to blend together that will taste really, really good! Here is one of our favorites, the brisket cut!
FEATURED BEEF CUT: Brisket
- Comes from the breast area of the carcass, containing two main muscles, one of which is heavily marbled.
- Generally a pretty tough cut of beef, which makes ideal for slow cooking over indirect heat.
- Fat deposited in the brisket is very rich and buttery in flavor due to the types of fatty acids in large quantities in the brisket.
About the Signature Series: The Chuck Brisket
This is our signature recipe, perfected over four generations, made from a unique blend of premium cuts of chuck & brisket. Combining the brisket with chuck results in a buttery, robust flavor with a soft, airy texture that can only be achieved together in the same great-tasting Burger.
