Brisket is cut from the underside of the cow near the chest area. This part of the cow is tough because of the high collagen and fat content.Continue Reading
Brisket comes in two cuts: the flat and the point. These can be purchased undivided or separate. It also comes in trimmed or untrimmed. Untrimmed has a layer of fat on top and a strip of fat running through the middle. Untrimmed, undivided brisket is referred to as a "packer's cut."
Despite coming from one of the toughest parts of the cow, it is the collagen content that gives smoked brisket its flavor. Collagen cooks down into gelatin slowly at low temperatures. To keep the brisket moist during cooking, choose a piece with good marbling.Learn more about Meat, Poultry & Seafood
An eye round steak is a steak cut from a boneless roast from the back leg of a cow. The back leg is referred to as the round. Eye round steaks, also called "eye of round" steaks, are leaner and tougher than steaks that contain more fat.Full Answer >
Pastrami is smoked beef from a cow. This age-old practice was traditionally used to preserve meat before refrigeration was widely available. Made from the brined beef brisket of the cow, which is better known as corned beef, pastrami undergoes a smoking process that makes it more stable for storage.Full Answer >
To butcher a cow, kill the animal with a gunshot to the head, drain its blood, skin it, clean out the internal organs, and cut off its head. Standing 10 feet from the animal, use a 12-gauge shotgun to shoot it in its forehead. Next, make an incision through the windpipe, working toward each of the jugular veins, and bleed the animal out as much as possible. Cut the carcass in half lengthwise, and cut off the front quarters.Full Answer >
The majority of the T-bone steak is cut from the upper portion of the short loin on the cow. A small section of the T-bone is cut from the tenderloin area of the animal.Full Answer >