Point or Flat?
The Meaty guide to brisket cuts
Brisket and Hannukah go together like latkes and applesauce. For many Jewish families the holiday is not complete without a big platter of braised beef. But the cuts of brisket can be called almost as many names as ways Hannukah can be spelled. Why is that? And how do you know which cut to get?
One reason why meat cut nomenclature is so confusing is that there is no one way to cut up an animal, especially a large one like a cow or a pig. Two butchers given the same animal or part of an animal will not necessarily end up with the same set of cuts. And, to make matters more confusing, even if they do make the same cuts, they may not call them the same names.
Meat cut names are often geographically and culturally specific. For example, the sirloin cap muscle, which rests on the outside of the back hip of the steer, is called a picanha in Brazil, a coulotte in France, and a rump cap in England. Similarly, pork belly that has been cured and smoked is generally just referred to as bacon in the United States, but elsewhere it is known as streaky bacon or side bacon.
While in some ways these names speak beautifully to the diversity of the world and our different languages, cooking, and eating habits, they can also be really confusing. Which brings us back to brisket. Brisket is a single muscle found in the chuck (shoulder) primal of the cow -- specifically, the long piece that drapes from the side of the neck down the animal’s chest to its front legs..
A whole brisket can weigh up to eighteen pounds, making it one of the larger pieces of meat a home cook might contemplate bringing home. Due to the location and function of the brisket (it’s the equivalent of the pectoral muscles on humans) the fibers are long, powerful, and full of collagen, requiring low-and-slow cooking to reach that one-of-a-kind fall-apart-in-your-mouth tenderness. However, the brisket isn’t actually a single muscle -- it’s made up of two partially overlapping muscles separated by a “seam” of fat, each muscle with unique characteristics. So, without further ado, we present you with the Meaty Guide to Brisket Names. We’ve also included some photos and an illustration below, which will help you understand which part is which.
Brisket Cut
Whole Brisket, Packer Cut Brisket
Characteristics
10-20 lbs
One end noticeably thicker than the other, sometimes with a ‘shark fin’ sticking up
Fat cap covering almost the entirety of one side
Flat, 1st Cut, Center Cut
2-10 lbs.
1-2” thick throughout
Rectangular shape
May have some fat left on or be completely trimmed of fat
A solid piece of lean meat, other than the fat cap
Point, 2nd Cut, Deckle or Deckel
5-10 lbs.
Uneven thickness, up to 5” in some places
Usually a triangular or pyramidal shape
Fat layer on top, bottom, or both
Smoking, dry-heat roasting, braising with a fat-skim step
There’s no rule as to which brisket is the right piece to use for Hannukah, just like there is no consensus on how to spell the holiday’s name. However, when in doubt, ask yourself:
Are you aiming for a lean, sliceable piece of meat? If so, choose the 1st cut.
Do you want a fall-apart texture, and substantial fat drippings? If so, choose the 2nd cut.
Does your recipe call for dry heat (smoking or roasting), or 6+ hours of cooking? Choose a 2nd cut or whole brisket -- the fat will protect it from over-cooking.
And, as always, we do strongly recommend looking for a local, sustainably raised brisket. Not only will it taste better, but it will also be better for the planet, the people, and the animals involved in getting it to your table.
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