Common Cuts of Beef
Brisket
One of the tougher, leaner cuts (it comes from the breast, just behind the front leg, or foreshank), brisket is still flavorful
with long, slow cooking. It makes excellent corned beef or pot roast. The two cuts found in the supermarket are the leaner
flat or first cut and the thicker, more flavorful point cut, which includes a layer of fat.
Best for: Braising and stewing.
Next:
Chuck Roast
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