The MakeMeThinner Support Forum

llrickman · by **llrickman** » July 25th, 2007, 1:09 pm

Is brisket allowed if it is trimmed? i dont recall seeing it anywhere. I know brime rib is not but was'nt sure about brisket

Local store has them on sale for $.99 a lb so i was kinda curious

Larry

katieb920 · by **katieb920** » July 25th, 2007, 6:33 pm

IF you have the flatter end of the brisket it should be fine. Anyhting that is near the breast,loin,tenderloin. Is good. When you get closer to the shoulder, belly and hind legs that is when it is fattier. This is for every animal.

Brisket is a beef cut taken from the breast section beneath the first five ribs, behind the foreshank.

Fresh brisket is an inexpensive boneless cut that requires long, slow cooking to break down the collagen in the connective muscle tissues achieve tenderness. The long piece is cut in half for marketing. You'll find it sold as a flat cut or a point cut. The flat cut is leaner, but the point cut has more flavor due to a bit of extra fat (called the deckel).

Tawanda · by **Tawanda** » July 25th, 2007, 7:53 pm

Thank you for sharing some of your knowledge with us. I enjoyed reading and learning more about cuts of meat. I had to write it down so I'd remember it.

Mike · by **Mike** » July 25th, 2007, 9:09 pm

Makes me want to become a butcher or something. Thanks for the info Katie... never studies cows much, but I could tell you about rabbits...

Unca_Tim · by **Unca_Tim** » July 25th, 2007, 9:29 pm

Brisket is close to the toughest cut on any animal.

It definitely need looooooooooong cooking.

katieb920 · by **katieb920** » July 26th, 2007, 5:18 am

Mike wrote:Makes me want to become a butcher or something. Thanks for the info Katie... never studies cows much, but I could tell you about rabbits...

LOL I actually sell rabbits mike. Very healthy for you. Actually it is healthier then Chicken. Go figure. Dont worry these are farm raised.

Mike · by **Mike** » July 26th, 2007, 8:35 am

My family raised rabbits as well. They are tasty.
Then I married a gal (Diana) who actually kept them as pets and I turned into a pet rabbit guy... go figure :roll:

DogMa · by **DogMa** » July 27th, 2007, 3:18 pm

Unca_Tim wrote:Brisket is close to the toughest cut on any animal.

It definitely need looooooooooong cooking.

But it's SO good if it's cooked right. Yum.

(And please quit talking about killing rabbits!! Farm-raised or not, they're cute little bunnies to some of us. I have a hard-enough time wrestling with my conscience over the meat I DO eat.)

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