FLATS? - POINTS? - HELP!

Former Member

There is much talk about the flat and the point of the brisket. Which is which? How do you identify the different parts?

Here in L.A., mostly what I find are 3# "first cuts" which are only one layer with little fat... which part is that?

Anyone know of any pictures or diagrams? Thanks Much!
Q-ON!
Chip1

5/4/0111:14 AM

❤️ 0

Original Post

Former Member

Hi chip1!

Here is a link for the IBP pic of a brisket. Look at the brisket as a foot...the heel would be the point. In this pic the flat is in the front and the point is in the back. Hard to tell, but the point will always be thicker than the flat. The pic also shows the brisket trimmed of any fat.

What you are probably getting locally is the flat that has been trimmed. Tell your butcher you want the "packer trim"....it will still be packed in the cryovac and it will have at least a 3/4" fat cap.

Hope this helps you out!

http://www.ibpinc.com/Commodity/Beef/CuttingBonelessBrisket.stm

5/4/019:56 PM

❤️ 0

Add Reply

<ul id="{%=id%}ButtonGroup" class="button-group h-popup-buttons even-button-group even-1">
    <li id="{%=id%}Okay_buttonContainer"><a id="{%=id%}Okay" href="javascript:void(0);" class="button success no-margin-bottom h-alert-modal-ok-button" role="button">OK</a><script type="text/javascript">
        (function() {
            function {%=id%}Okay_click(event, data) {
            {%=id%}Popup.hide();
        }
        
                $('#{%=id%}Okay').on('click', {%=id%}Okay_click);
        })();
    </script></li></ul><a href="javascript:void(0);" class="close-reveal-modal" aria-label="Close Modal">&#215;</a><div class="last-modal-focus focus-utility-element" tabindex="0"></div>
</div>
<script type="text/javascript">
        (function() {
            {%=id%}Popup = new SS.Popup.ModalPopup('{%=id%}');
        })();
    </script>

Skip to main content

Add Reply

Membership Required

Remove From Your Block List

Manage Follow Preferences

Block

Please wait...