Cuts of Meat

Cuts of Meat

Term

Description

Brisket

A cut taken from the breast section under the first five ribs

Brisket 1st Cut

A cut excluding the point (the fattier part of the brisket); made by cutting the natural seam

Brisket Flat Cut

A cut made up from the square end of the brisket which has little fat and more flavor; sometimes referred to as center cut

Brisket Point Cut

A cut taken from the upper portion of the brisket separated at the natural seam; it is the fattier part of the brisket otherwise referred to as Deckle