Brisket is a cut of meat from the breast or lower chest. While all meat animals have a brisket, the term is most often used to describe beef or veal. The beef brisket is one of the eight beef primal cuts. According to the Random House Dictionary of the English Language, Second Edition, the term derives from the Middle English "brusket" which comes from the earlier Old Norse "brjōsk", meaning cartilage. Kinnikuman character, see Meat Alexandria. ... For other uses, see Beef (disambiguation). ... Veal is a culinary term for meat produced from calves (young cattle). ... The Random House Dictionary of the English Language, Unabridged was the original name of a large American dictionary, first published in 1966, and recently renamed the Random House Websters Unabridged Dictionary. ... Middle English is the name given by historical linguistics to the diverse forms of the English language spoken between the Norman invasion of 1066 and the mid-to-late 15th century, when the Chancery Standard, a form of London-based English, began to become widespread, a process aided by the... Old Norse is the Germanic language spoken by the inhabitants of Scandinavia and their overseas settlements during the Viking Age, until about 1300. ... Cartilage is a type of dense connective tissue. ...

Brisket can be cooked many ways. Popular methods in the U.S. Southern States include smoking and marinating the meat and cooking slowly, not directly over the hot coals or wood. Additional basting of the meat is often done during the cooking process. However, most of the tenderness from this normally tougher cut of meat comes from the fat cap often left attached to the brisket. The brisket is almost always placed with the fat on top so that it slowly dissolves down into the meat as it cooks, turning the toughness into juiciness and tenderness rivaling all other cuts. Small amounts of certain woods such as hickory or mesquite are sometimes added to the main heat source, and sometimes they make up all of the heat source, with chefs often prizing characteristics of certain woods. The smoke from these woods and from burnt dripping juices further enhances the flavor. The finished meat is a variation of barbecue. Once finished, pieces of brisket can be returned to the smoker to make burnt ends. The U.S. Southern states or the South, also known colloquially as Dixie, constitute a distinctive region covering a large portion of the United States, with its own unique heritage, historical perspective, customs, musical styles, and cuisine. ... Wikibooks Cookbook has more about this subject: Smoking Smoking is the process of preserving, cooking, or flavoring food by exposing it to the smoke from burning or smoldering plant materials, most often wood. ... . ... Trunks A tree trunk as found at the Veluwe, The Netherlands Wood is a solid material derived from woody plants, notably trees but also shrubs. ... Basting involves cooking meat with either its own juices or some type of preparation such as a sauce or marinade. ... Species See text Comparison of Carya nuts Ripe hickory nuts ready to fall, Andrews, SC Hickory is a tree of the genus Carya, including 17-19 species of deciduous trees with pinnately compound leaves and large nuts. ... Species Many; see text. ... A barbecue in a public park in Australia A barbecue on a trailer at a block party in Kansas City Pans on the top shelf hold hamburgers and hot dogs that were grilled earlier when the coals were hot. ... Burnt ends are flavorful pieces of meat cut from the ends of a smoked brisket. ...

In traditional Jewish cooking, brisket is most often braised as a pot roast. See also & External Links Hechsher Kashrut Kosher foods Seder Shtetl: Kitchen English to Yiddish Dictionary Wikibooks Cookbook has more about this subject: Kosher Categories: Stub | Jewish foods | Cuisine ... Braising, not to be confused with Brazing, is cooking with moist heat, typically in a covered pot with a small amount of liquid. ... Wikibooks Cookbook has an article on Pot roast (beef) Pot roast is a braised beef dish. ...

Brisket is also the most popular cut for corned beef. Corned beef is a cut of beef (usually brisket, but sometimes round) cured or pickled in a seasoned brine. ...

In the U.S., the whole brisket has the meat-cutting classification NAMP 120. The brisket is made up of two separate muscles, which are sometimes separated for retail cutting: the lean "first cut" or "flat cut" is NAMP 120A, while the fattier "second cut", "point", "deckel", "fat end", or "triangular cut" is NAMP 120B. Motto: (Out Of Many, One) (traditional) In God We Trust (1956 to date) Anthem: The Star-Spangled Banner Capital Washington D.C. Largest city New York City None at federal level (English de facto) Government Federal constitutional republic  - President George Walker Bush (R)  - Vice President Dick Cheney (R) Independence from... The North American Meat Processors Association (NAMP) is an industry group for meat processors, packers, and distributors. ...

References

• Green, Aliza (2005). Field Guide to Meat. Philadelphia, PA: Quirk Books. ISBN 1931686793. 

Cuts of beef
Upper: Chuck · Rib · Short Loin · Sirloin · Tenderloin · Top sirloin · Round Lower: Brisket · Plate · Flank · Shank For other uses, see Beef (disambiguation). ... Chuck steak is a cut of beef and is part of the primal cut known as the chuck. ... A slice of prime rib from a standing rib roast A standing rib roast is a cut of beef from the rib section, which is one of the eight primal cuts of beef. ... Short loin is a cut of beef that comes from the back of the cow, below the rib cut. ... The sirloin steak is beef steak cut from the lower portion of the ribs, continuing off of the tenderloin from which filet mignon is cut. ... Beef tenderloin Beef tenderloin, or eye fillet (New Zealand and Australia), is cut from the middle of a cow. ... The top sirloin is a cut of beef that comes from just below the tenderloin cut. ... To meet Wikipedias quality standards, this article or section may require cleanup. ... The plate cut (also known as the short plate) is from the front belly of the cow, just bellow the rib cut. ... The flank steak is a beef steak cut from the stomach muscles of the cow. ... The beef shank comes from the upper portion of a cows legs. ...
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