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What cut of beef is brisket? - Alternate name??

In Canada we don't seem to have a cut of meat called brisket. Does anyone know another name for this cut of meat?

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  1. I wasn't able to find out another name but it's from the lower chest of the cattle: http://en.wikipedia.org/wiki/Image:Be.... Maybe you can describe it (and maybe reference corned beef) to your butcher and he can tell you another name for it?

    1. it's one of the primal beef cuts. Brisket... it's from the lower front breast of the cow.

      I don't know of other names. I remember a gentleman in the UK on a quest to get brisket... his came with bones and it was HUGE. But frankly, in canada, I'm very surprised you haven't found brisket. What part of canada are you in? maybe it isn't as common in the East? I didn't know they butchered beef that differently there than they do in the U.S. Could it possibly be that they market you went to was just not that knowledgeable about beef?

      In the US, it's one of the 8 main (primal) cuts of beef. Lots of places don't carry it, but they all know what it is. Getting them to know the difference between the point and the flat of the brisket is a different story, but they at least know the meat.

      Sorry I can't help more. But I'd ask around to some different places. Good luck.

      1. Tracey, I don't know what part of our fine country you live in, but I can name about 5 places within walking distance of my house in toronto where i can buy brisket. that said, you don't see as much of it for sale in say loblaws or dominion, because up here, it's usually turned into corned beef or pastrami. in the u.s., it's quite often done on the bbq.

        1 Reply
        1. re: tuqueboy

          Even in the USA brisket is rarely on display in ordinary groceries. It is easier to find in cryopacks at a wholesale club (e.g. Sams). In the past only smaller portions were available as corned beef in March. It has become easier to find the whole brisket in recent years, probably due to a growing awareness of Texas style BBQ.

          paulj

        2. I own/produce Angus cattle in montana, and there is no other name that we call "brisket" than brisket. The way it works is the closer to the chest the meat comes from - the tougher. The chuck and the brisket come from the shoulder part of the beef - the chuck being the "top" cut and the brisket the "bottom" cut. The closer to the frontal or chest area of the cattle the slower you must cook it. The farther back on the animal the more tender the meat - this is the area where you find the better roasting meat and the steaks. The way we cook brisket on the ranch is to slow cook it on a smoker (you can use an oven set at about 300 degrees and cook for 7 to 12 hours). Smoking with your favorite wood or bottled beverage such as bourban adds to the flavor. We cook it about 12 to 18 hours in the smoker and then after cooking add barbeque sauce. Cut the meat crosswise to the grain. It is yummy. Brisket itself is the cut of meat and there is no other name. When the meet is corned or made into pastrami it is marinated in a liquid for many days. We do it by hand in a crock. You can buy it "corned" in your local supermarket. I would say if a butcher does not know what brisket is - he is not much of a butcher or maybe an apprentice. I live in the USA, and have never heard of not being able to get brisket, but even though I am close to Canada, I have never looked there. I would suggest to all getting a USDA cattle cut chart and always remember when you are cooking anything from front chest to back legs to decrease your temperature and cook for less time. When cooking chuck or brisket always cook for at least four hours in a slow oven for chuck and much more for brisket. That way you will always have fall of the bone tender meat.

          1 Reply
          1. re: amal3113

            A thoughtful, complete and very intelligent answer, amal3113. Perhaps, in French-speaking parts of Canada, the brisket may be called "poitrine". According to my Cassell's French-English dictionary the definition is: chest, breast, brisket. Poitrine de veau is veal breast.

          2. I buy brisket two or three times a year and I don't know of any other name. It is not always easy to get in supermarkets. However, I would recommend Nortown Meats on Eglinton near Bathurst or York Mills and Bayview or at the Promenade Shopping Centre. They know how to cut a proper brisket. I prefer a single brisket, but speak to the butcher about your needs before deciding. Any kosher butcher will have brisket. I am from Toronto.

            1 Reply
            1. re: faijay

              I agree with faijay about the Nortown rec. tracym, I believe you live in Toronto, given your other posts, so you should have no problem. Tuqueboy is right, brisket is everywhere, just not so much in the big grocery stores (Bruno's and Pusateri's both carry it). But every butcher will carry it and the Jewish butchers are generally the best at cutting it (hence the Nortown rec).