Brisket hacked up?

[essexsmoker]

Hi All,

I'm no brisket expert, and wanted your opinions on this brisket and the butchering.

The point looks to me like half of it has been cut out, and this thinner flap left instead of a cap.

Does this look normal?

Thanks for looking.

 

[essexsmoker]

Also, forgot to say that what was left of the fat cap seems like sinewy and jelly like pink stuff.

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[essexsmoker]

Only thing I did wonder is it they have already trimmed out a big seam of fat from the edge of the point?

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[forluvofsmoke]

Yeah, that's one seriously hacked-up brisket.  I'd be having words with my meat shop, if it were me. Even the flat-end has a deep cut into the muscle...someone has some knife control issues, or doesn't know how to identify and separate the front-quarter muscle-groups. Yes, it appears as though they trimmed the fat-cap, and most of the point completely off.

I had one brisket about 7 years ago with a pretty good nick in the side of the flat muscle, and I wasn't real happy about that, but it was nothing compared to what you're looking at.

Eric

 

[essexsmoker]

Hi Eric, thanks for the reply. In a weird way I'm glad as I thought maybe I was going mad.

Yes, the deep cut in the flat isn't great either, but I could live with that.

Wanted to get other opinions before I complain and make myself look like a right muppet. Lol.

Thanks.

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[smokin monkey]

The problem with most UK butchers is, they do not know what a full Brisket is. The cut the Brisket a divide it up to make two to three "rolled" Briskets.

 

[essexsmoker]

Actually to ne fair that's an Aussie Darling Downs wagyu brisket. Had a John Dee Aussie brisket before too and that had no fat cap at all.

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[forluvofsmoke]

Ah, see, Essexsmoker, I failed to catch your location...makes a BIG difference, as I know pretty much ZERO about the cutting of meats on that side of the pond. My best advice would be to explain to your local butcher precisely what you want for a brisket (whole, untrimmed, both muscles intact, non-separated, etc). It is the whole muscle group from the front of the ribs up into the neck...maybe explaining it to them that way would help. Once you get the first one how you like it, they will understand your wishes better in the future and know exactly what to do when you order the next one.

There used to be a website that explained and showed diagrams and photos of various meat cuts here in the states, but the link is no longer valid...I did a search for it and came up with a bunch of odd sites.

Eric

 

[essexsmoker]

I'm in UK, it's an import. UK meat too lean generally speaking. Mostly grass fed over here.

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