What is a buchers brisket?

Question

I was at the store looking at meat and they had a buchers brisket. It looked like it just wasnt trimmed. it was very large but also very cheap. Should I invest in one to cut and smoke?
Anyone know if thats really the difference?

Answer 1

Go for it. Ring the bell at the meat counter and ask the butcher. A lot of groceries don't have butchers any more, just people who handle the meat, but maybe you'll get lucky. I don't really know, but there's nothing nasty about this meat. Maybe there's some extra fat or skin or membrane still on it that you might have to trim off with a knife, so essentially, you are paying for something you won't eat. It's just like we are supposed to trim spareribs and whole tenderloins, but I never trim the spareribs. We just barbeque the whole thing up and throw out the extra fat and grissle. No big deal to me. The cook has fun, if you are a meat eater.

Answer 2

Brisket is a cut of meat from the breast or lower chest. While all meat animals have a brisket, the term is most often used to describe beef or veal. The beef brisket is one of the eight beef primal cuts. According to the Random House Dictionary of the English Language, Second Edition, the term derives from the Middle English "brusket" which comes from the earlier Old Norse "brjōsk", meaning cartilage.


Do a search on google for more information..

Answer 3

A butchers brisket is the front part of the cow, under the chin, that big dingily thing. The butcher got this for his pay, it's the toughest and the roughest part of the cow.

You can simmer this for several hours with spices and make it fall apart in your mouth. It's good but must be simmered or smoked, cutting it in thin slices after marinating it. It's also called corned beef... to go with cabbage and potatoes.