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Commonly known as the thin cut or brisket-deckel-off, this cut is one of two that are produced from the Beef Brisket. Located in the carcass between the fore shank and the plate, the Beef Brisket is removed and trimmed into two distinct cuts, the Flat Cut (first cut) and the Point Cut (second cut). Due to the size of the full Brisket, which may weight between 8 to 12 pounds, it is cut in half when prepared for sale. The Flat Cut, which is the piece typically cut to be sold as the Brisket, is a leaner and thinner cut of meat. A full layer of fat should be present on one side of the meat surface enabling the Flat Cut to remain moist and flavorful when cooked.
The second cut from the Beef Brisket known as the Point Cut and also referred to as the Deckel or Deckle, is a thicker piece of meat containing significantly more internal fat running throughout the cut. The Point Cut is not often found in many meat markets or food stores because it is not requested as often and the appearance is not as well structured as other cuts. It has a tendency to appear too fatty. However, it can be equally as flavorful as the Flat Cut.
The fat in both cuts of Beef Brisket help to moisten the meat when the cuts are pot roasted, slow cooked or prepared as a London broil. When purchasing either the Flat Cut or the Point Cut, select or request pieces that have a fair amount of fat to keep the meat moist as it cooks, since some butchers may trim the fat prior to selling the cut.
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Brisket Flat Cut term - Related Content |
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| A loin of pork provides a mild flavor for an enjoyable grilled meal. |
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Flat Breads
Flat breads are made from both leavened and unleavened doughs. Both types have a general flat shape, although leavened flat breads are generally a bit taller ... |
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Bread Making Demonstration - Flat Bread
Pita Bread
Pita bread is a type of versatile flat bread that is soft and slightly chewy and often features a pocket inside, ... |
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Types of Lamb | Shoulder | Breast and ForeshankRib | Loin/Flank | Leg | Variety Meats | Special-Order Cuts
Lamb, the meat from the carcass of a young sheep, is a lean red ... |
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Pork is the meat from the carcass of a pig. The carcass is generally split into two sides of pork, each consisting of four primal cuts. Each primal consists of subprimal ... |
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Chuck | Rib | Short Loin | Sirloin | Round | Brisket Plate | Flank | Variety Meats | Degree of Tenderness
Beef is the name given to meat obtained from the carcasses of ... |
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| The type of blade with a straight "V" cut ground into the steel edge. Varying in depth, the Flat Ground Blade can be made with only as very slight "V" cut or a longer cut that ... |
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| A simple rack that lays flat in the bottom of the roasting pan. It is available in a rectangular or oval shape and is made of thin wires running parallel to each other the length ... |
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| A descriptor of wine that is unseasoned, lacking in acidity, weak, and uninteresting. Also refers to a sparkling wine with no bubbles. |
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| A kitchen utensil that is best used for beating and mixing ingredients in pans or dishes containing lower sides. The flat whisk can be easily bent to conform to the flat or ... |
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| A cut of beef, also known as a Flat Iron roast or shoulder top blade steak, that is taken from the shoulder clod just above the shoulder blade. The Flat Iron has two halves that ... |
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