![]() The fat should be creamy white, with no discoloration or unsightly blemishes. When you buy a whole packer, you’re getting a brisket that still has all of the fat intact. The point, or the “deckle,” is fattier and often used to make ground beef. The flat is sometimes called the “first cut,” and it’s a lean piece of meat well-suited for slicing. Trimming the FatĪ whole packer brisket is labeled as such because it contains both of the subprimal cuts, which are known as the flat and the point. There are two main points you need to take into account as you estimate your brisket yield: the fat trimmings and the shrinkage factor. This gives the meat a robust beef flavor and helps keep it moist as it cooks. Brisket contains plenty of connective tissue, as well as the intramuscular fat that’s known in butcher’s circles as marbling. Since beef cattle typically weighs around 1200 pounds before butchering, this is a tall order.Īll that movement results in a tough cut of meat that requires a long, slow cooking process in order to tenderize it. The chest muscles get a good workout supporting the overall weight of the animal. Brisket 101īeef brisket is a primal cut that’s taken from the lower chest region of the steer, right beneath the chuck. While the point cut will cook down more than the flat end on account of the higher fat content, a 14-pound whole packer should turn out 7 to 8 pounds of edible meat. Maybe give them a ring, the guy I spoke to didn't know the price, but if you ring in the morning tomorrow, there would be someone there that would.When it’s trimmed and cooked correctly, beef brisket has an average yield of 50 percent. He said it isn't something they stock but can get one in from the abattoir no problem, if you were to order one. Asked about a packet brisket for you as they are not to far from Erdington. Just spoken to a contract butcher who is close to me that I want to try in Curdworth, Sutton Coldfield for a whole pork shoulder and ribs i want to get for the weekend. However due to age, that one muscle just doesn't get worked as much. As we obviously do have amazing marbelled beef in this country. Just to clarify, it's the Brisket muscle in particular, not the whole animal. I made brisket quite a few times for my C Humphreys and Son on British beef and it is has been really good each time, marbled and juicy locally reared tasty beef. Diet of cattle must have an impact on that too. ![]() Interesting I will speak to my butcher about that though I bought skirt the other day and it is beautifully marbled so not sure that is as simple a statement that. Just ask butcher for a proper brisket cut not rolled and they will do it for you, I thinkīutchers do not advertise proper cut of brisket so much because it is expensive and many people will think brisket is cheap cut so rolled brisket is what they get, often consisting of more than one off cut rolled up. Re American BBQ, fair enough, I am trying to support UK BBQ and UK BBQ dishes though a lot of my recipes are Weber ones but using UK ingredients. My aim is to replicate American BBQ so it makes sense to use the same stuff but it would have been nice to support the local guys. Going to start calling places later today to see what they can get me so I'll add them to the list - thank you. I'm more than happy to travel but I'm over in Erdington. Grid Iron Meat | UK delivery is free over £45īob's Family Butchers | Supplies Australian and Canadian brisket | UK delivery is £15 for up to 15kg | Prices and stock varies, so your best bet is to contact them via Twitter.ĭamn, now I feel lazy! That's some positive looking results and definitely something to fall back on if I can't get my hands on something locally - thanks so much. Meat & Cleaver UK | UK delivery is £7.99 | Best bet is to give them a call as it's a special order, but I can vouch for the quality of the meat. So, since making this topic, I've come across a lot of valuable information regarding sourcing brisket in the UK and decided to list it below so that other members can benefit: Has anyone else had similar issues? I'm unsure what to do next, other than going straight to the farms! ![]() I've contacted a single delivery butchers and they can get me the 'flat' but I'd really like the whole thing. All right, so the time is right for me to start smoking some brisket but I'm already finding it difficult to get a hold of the 'packer' cut! I've go easy access to Birmingham meat markets but all of their brisket comes rolled and the local butchers I've spoken to aren't able to get a full brisket. ![]()
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