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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.
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...
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 ...