BEEF
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MODULE 8
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PRODUCT INFORMATION, ROASTS
Individual Cut Information
120
Beef Brisket, Deckle-Off, Boneless
(Whole Beef Brisket)
120A
Beef Brisket, Flat Cut, Boneless (IM)
(Beef Brisket Flat Cut, Beef Brisket First Cut,
Beef Brisket Thin Cut)
120B
Beef Brisket, Point Cut, Boneless (IM)
(Beef Brisket, Point)
120C
Beef Brisket, 2-piece, Boneless (120A+120B)
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Only two briskets per beef carcass, located in the breast section beneath the chuck, under
the first five ribs
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IMPS/NAMP 120 – deckle removed at natural seam; lean surface below closely trimmed
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IMPS/NAMP 120A – deep pectoral muscle from boneless brisket; no less than 1/2 inch
thick at any point; trimmed practically free of fat
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IMPS/NAMP 120B – superficial pectoral muscle from a boneless brisket; no less than 1/2
inch thick at any point; trimmed practically free of fat
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IMPS/NAMP 120C – No. 120A and 120B packaged together
Traditional Preparation Styles
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texas-style
Traditionally, Texas Barbecued Beef Brisket is rubbed with a dry rub consisting of sugar, salt,
pepper, paprika and ground red pepper. It’s quickly seared, then smoked at a low temperature
for hours. A simple mop sauce is applied during smoking.
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Jewish-style
First, the brisket is dry-rubbed with spices like salt, pepper and paprika. It’s then braised,
generally with garlic, onions, tomatoes and other seasonings, until tender.
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st. Patty’s-style Corned Beef
Covered with liquid, then simmered slow until tender. After the fat is trimmed, it’s typically
finished with a simple apple jelly glaze and served with steamed vegetables, like cabbage,
potatoes, onions and carrots.
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