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Brisket
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Brisket
Brisket is a beef cut taken from the breast section beneath the first five ribs, behind the foreshank.
Fresh brisket is an inexpensive boneless cut that requires long, slow cooking to break down the collagen in the connective muscle tissues achieve tenderness. The long piece is cut in half for marketing. You'll find it sold as a flat cut or a point cut. The flat cut is leaner, but the point cut has more flavor due to a bit of extra fat (called the deckel).
Price: $6.99/lb
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Cross Cut Shank
Shank steaks are ideal for slow cooking, the bone marrow and sinuous connective tissue adds to the broth providing it with a delicious rich beef flavor. Traditionally the dish Nehari was a specialty for shank.
Price: $12.00/lb
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