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Old 07-16-2009, 01:38 PM   #1
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Brisket Question?

Where or what does the point on a brisket attach too on a bull/cow? Thanks.
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Old 07-16-2009, 02:19 PM   #2
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Copied from askthemeatman.com

The Beef Brisket is a very course textured muscle. The heavy layer of fat and the sternum or breast bone have been removed. Due to the course texture of this muscle, cooking in liquid is recommended. It can be purchased whole, Point Half or Flat Half.

Beef Brisket Point Half Boneless
Beef brisket point half boneless is the brisket (breast) section between the foreshank and plate. It contains of layers of fat and lean meat, but no bones. Often cured in salt brine to make corned beef brisket.

Beef Brisket Flat Half Boneless
Beef brisket flat half boneless comes from the brisket (breast) section and is cut from the rear portion of lean meat and fat closest to the plate layers. The breast and rib bones are removed. Often cured in salt brine to make corned beef brisket.
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Old 07-16-2009, 03:09 PM   #3
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Is this a muscular/skeletal relation type question, or a Meat cutting/Prep for BBQ question?
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Old 07-16-2009, 03:52 PM   #4
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Bill, if you know where the hindquarter is, the brisket is no where near there. Thats about all I know fer sur....Hope this helps.
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Old 07-16-2009, 04:31 PM   #5
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Quote:
Originally Posted by ScottyDaQ
Is this a muscular/skeletal relation type question, or a Meat cutting/Prep for BBQ question?
Just curiouse here. I started wondering and couldnt really find any info on google. I know where it comes from but was wantin to know what purpose it served for the animal.
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Old 07-16-2009, 04:33 PM   #6
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Thanks andy for the info I think that kinda helps.

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Old 07-16-2009, 05:03 PM   #7
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Brisket is like a cow breastes. As in the chest region. Not to be cornfused with udder stuff

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Old 07-16-2009, 05:56 PM   #8
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Does the point attach to the leg or do both points meet in the middle of the chest.. I probably just should of asked this in the first place. thanks!
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Old 07-16-2009, 06:01 PM   #9
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I think it just dangles in mid air or cow meat or whutever. Now if you ever get a real untrimmed brisket it has fat on both sides. The fat which faces out is real brittle and clings to the brisket with little tenacles. I suspect this is whut blocks off the cold North wind.

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Old 07-16-2009, 09:20 PM   #10
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The left hand one's are best! Right BW?

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