Corned beef is made from brisket, which comes from the lower chest of the cow; pastrami is either made from a cut called the deckle, a lean, wide, firm shoulder cut, or the navel, a smaller and juicier section right below the ribs. These days, you may also see pastrami made from br...
Perfect for barbecue and corned beef. Shank Location: Located at the cow’s forearm, shank is the toughest cut but offers deep flavor for stocks and stews. Sub-primal Cuts: Fore shank, hind shank. Ideal for Osso Buco. Chef’s Tips: Patience Pays Off: Long, low-temperature cooking in ...
While similar, beef tallow and suet are not the same thing. Tallow is often made from suet, but suet is a hard, crumbly fat taken from the kidney area of a sheep or cattle. Suet isn’t as shelf-stable as tallow and is popular in baking due to its melting properties and resulting te...
Corned Beef and Cabbage Traditional Recipe: Slow-cooked corned beef brisket, traditionally cured in a brine of salt, sugar, and pickling spices, resulting in tender, flavorful meat. Served alongside cabbage, potatoes, and carrots that have absorbed the savory juices of the beef during cooking, ...
Most of the lard’s monounsaturated fat is oleic acid, a heart-healthy essential fatty acid found in olive oil. Lard contains about double the amount of oleic acid found in butter. Lard’s smoke point is high, about 375F, sources say, making it the ideal frying oil, offering lighter, ...
Beef Brisket Point Half Separable Lean And Fat Trimmed To 1/8 Inch Fat All Grades Cooked Braised 349 24.4 0 27.2 Meat Beef Brisket Whole Separable Lean And Fat Trimmed To 0 Inch Fat All Grades Cooked Braised 291 26.8 0 19.5 Meat Beef Brisket Whole Separable Lean Only Trimmed To 0 Inch ...
ByLauren Kellum|Beef,Meats,What Chefs Want Have you ever found yourself in a beef slump? Consistently using the same cut and wondered which other cuts might take your dish from good to unforgettable? Selecting the right cut of beef is not just about taste; it’s about understanding the uniq...
Sub-primal Cuts:Brisket point and plate. Chef’s Tips: Indirect Heat Smoker: Ideal for achieving tender and flavorful brisket. Pro Insight: Always monitor meat temperature to ensure perfection, especially for those long cooks like brisket.