Brisket, a cut from the lower chest of beef or veal, is known for its rich flavor and tenderness when slow-cooked; deckle, a fatty, tough part of the brisket located above the flat, offers intense marbling and flavor.
Brisket is sold in two different ways—either whole or divided into two parts, the flat and the point. The flat cut is also called a "first cut," and the point can also be labeled as "second cut" or the "deckle." Forbarbecue brisket, it should be undivided, which is sold as a ...
When looking for a second cut, note that a "chuck deckle" is not always the same as a second cut brisket, as butchers have found that other tough meats well-endowed with fat make for cuts as successful as deckle when braised. Fire up the Grill Tonight After Shopping at the Top Places...
Next ComparisonBrisket vs. Deckle Author Spotlight Written byMaham Liaqat Edited byTayyaba Rehman Tayyaba Rehman is a distinguished writer, currently serving as a primary contributor to askdifference.com. As a researcher in semantics and etymology, Tayyaba's passion for the complexity of languages and...
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