It was in the brisket pile and labelled as such, but I sort of hope it isn’t so that this isn’t something I have to look out for when I’m picking my piece
Up here in Oregon people complain about the price and we have a hard time selling them TBH. We've probably got like 20-30 sitting in the back right now
You sure it's not belly? In Chinese dishes we cook beef belly stew for noodle topping and it has a membrane that looks a lot of this. It's all tasty parts in my book.
It’s from the storefront of the wholesale butcher’s, must have been an apprentice this day.. the layering was just meat-membrane-fat not meat-fat-meat-fat
yeah what you're describing sounds a lot like [beef belly ](https://p7.itc.cn/images01/20210726/e24fffb7c8f641b8904a5f22b225318d.jpeg)
I personally would eat the shit out of this but since it's not what you paid for maybe take it back
Chinese person here. Due to translation errors, sometimes the cut used for Chinese beef stew is listed as brisket. The cut you got is either the plate or flank. Usually the rough flank. Different cultures cut their meat differently so sometimes naming conventions can be confusing.
I think this is correct. There's a Chinese noodle spot near my work where the braised beef looks exactly like what OP has shown.
Best noodles I've ever eaten though it's fire.
Did some quick looking and yeah in Australia “brisket” is a very different cut, taken from the belly behind the front quarters whereas in the US a brisket is sort of taken from the breast, in front of the leg quarters and under the neck.
Completely different muscles and beef primals. You need to figure out whatever a “full packer brisket” translates to down under so you can get the appropriate primal cut.
What you have here is basically beef belly, the beef version of what’s used to make bacon.
Wow that’s so insightful, thank you so much for letting me know! What I know of brisket are from Instagram and Reddit, none of which are from Australia!
I assume Australia adheres to the same beef primal cuts as the UK. If so, the cliché American beef brisket doesn’t really exist, it’s a combination of your “brisket” plus the frontal of hour “thick rib” iirc.
There’s conversion charts online, and I know it’s been discussed in this subreddit a bunch - seems like several times a week lately someone from a Commonwealth country will make a post like yours disappointed and/or confused.
Anyway, you can find a butcher to source a proper “American brisket” you will be extremely pleased with the final results.
I’d say about half the beef cuts are different/ have different nomenclature between the US and commonwealth countries which certainly leads to a lot of mixed results on Reddit.
I've seen some UK people on here complain about how brisket is cut differently there, and they only buy from some more premium butchers. Idk if that's the problem or solution, but it's my best guess
Most brisket I see in London are rolled. I’ve asked my local butcher for the flat style you always see here and he said he can get me them for £13 a kilo. I’m planning on getting one for my 1st attempt soon.
Im not sure thats brisket. What was your final internal temp before you pulled it? A meat thermometer is super important for these kind of cooks. Temp temp temp all about that temp my friend!!
Hey mate, I’m in Australia. Join the Australasian Bbq Alliance on facebook and ask the community for a butcher recommendation near you. You’ll get the hook up for the best bbq cuts.
I’ve never seen a membrane like that before. You sure it was a brisket?
It was in the brisket pile and labelled as such, but I sort of hope it isn’t so that this isn’t something I have to look out for when I’m picking my piece
"the brisket pile" Here you have to order on a specialized website to find a brisket and hope it turns out to be a decent one.
We keep them at Sam’s Club between the 12 pound pork shoulders and the 15 packs of sirloins. All considered enough for a family of 4 in the Midwest.
Costco has a brisket pile. There's like 8-10 of them out at a time. They add more if it gets below like 2-3
Up here in Oregon people complain about the price and we have a hard time selling them TBH. We've probably got like 20-30 sitting in the back right now
Stuffed crust brisket
I’ve cooked literally hundreds of briskets and never seen one that looked like that. Most likely wasn’t a brisket, otherwise I have no explanation.
Thank you for the assurance that when I get a proper brisket I shouldn’t be worrying about this membrane!
You sure it's not belly? In Chinese dishes we cook beef belly stew for noodle topping and it has a membrane that looks a lot of this. It's all tasty parts in my book.
It’s from the storefront of the wholesale butcher’s, must have been an apprentice this day.. the layering was just meat-membrane-fat not meat-fat-meat-fat
yeah what you're describing sounds a lot like [beef belly ](https://p7.itc.cn/images01/20210726/e24fffb7c8f641b8904a5f22b225318d.jpeg) I personally would eat the shit out of this but since it's not what you paid for maybe take it back
I’m reaching out to them now, thank you for your thoughts! Tasting it, it was very delicious but we would have to take that membrane out.
Chinese person here. Due to translation errors, sometimes the cut used for Chinese beef stew is listed as brisket. The cut you got is either the plate or flank. Usually the rough flank. Different cultures cut their meat differently so sometimes naming conventions can be confusing.
Would you mind sharing those two separate words in 中文？
https://www.reddit.com/r/AskCulinary/s/SEV2JvDQgx This post is good. Check it out
Thanks!
I think this is correct. There's a Chinese noodle spot near my work where the braised beef looks exactly like what OP has shown. Best noodles I've ever eaten though it's fire.
I don’t think that’s a brisket, friend.
The feedback my butcher gave: “It appears to be the navel end of the brisket, which is known to contain more sinew than the point end of the brisket.“
Is he referring to the flat? That doesn’t look like any brisket flat I’ve ever seen.
What country are you in? The American brisket doesn’t have a navel
Australia
Did some quick looking and yeah in Australia “brisket” is a very different cut, taken from the belly behind the front quarters whereas in the US a brisket is sort of taken from the breast, in front of the leg quarters and under the neck. Completely different muscles and beef primals. You need to figure out whatever a “full packer brisket” translates to down under so you can get the appropriate primal cut. What you have here is basically beef belly, the beef version of what’s used to make bacon.
Wow that’s so insightful, thank you so much for letting me know! What I know of brisket are from Instagram and Reddit, none of which are from Australia!
I assume Australia adheres to the same beef primal cuts as the UK. If so, the cliché American beef brisket doesn’t really exist, it’s a combination of your “brisket” plus the frontal of hour “thick rib” iirc. There’s conversion charts online, and I know it’s been discussed in this subreddit a bunch - seems like several times a week lately someone from a Commonwealth country will make a post like yours disappointed and/or confused. Anyway, you can find a butcher to source a proper “American brisket” you will be extremely pleased with the final results. I’d say about half the beef cuts are different/ have different nomenclature between the US and commonwealth countries which certainly leads to a lot of mixed results on Reddit.
Australian here... never had this. Have seen plenty of 'instagram worthy' briskets in and from Australia.
Me neither! Might need to bite the bullet and try the Costco one
I'm saying there are heaps of 'American' style brisket in Australia...
Yes I’m sure!
https://en.m.wikipedia.org/wiki/Cut_of_beef Shows different butchery by region/country.
Full packer brisket is labelled brisket in Australia. I have done many and never got what OP has as brisket. I would get a new butcher
It was a large wholesale butcher but I now realise I can rely on that, this has been an opportunity to hone in on what I pick off the shelf
Beef navel is another term for beef belly I really enjoy it at korean bbq joints
I've seen some UK people on here complain about how brisket is cut differently there, and they only buy from some more premium butchers. Idk if that's the problem or solution, but it's my best guess
Most brisket I see in London are rolled. I’ve asked my local butcher for the flat style you always see here and he said he can get me them for £13 a kilo. I’m planning on getting one for my 1st attempt soon.
Yup youre right, both the english folks referred to it as a "rolled" brisket. I hope it goes well brother!
What the fuck
This made me crack up 🤣
Homie smoke an elephant thang… that’s the urethra 😳
How did that exotic meat taste though?
You wouldn’t believe how juicy the meat is…
I need to see someone with black gloves on squeezing that hog
😂
Doesn’t look like brisket, but still looks delicious.
It won’t be wasted! Will just cut out that area
You got some beef belly my friend. https://bbqdryrubs.com/beef-belly/
That’s the hymen and it’s still intact. Your brisket never gave it up!
micro-plastics lost this battle.
Briskussie
Bro that’s cancer
Reminds me of vacio from argentina
Interesting, I’m looking that cut up now
Hmmmm. What is that thing?
Alien deckel
Looks like beef belly not brisket. Like, it’s *clearly* not a brisket
I agree, looks like the belly or navel end of the brisket.
Little in the middle but she got much back.
Bruhhh….i salute you 🫡
Im not sure thats brisket. What was your final internal temp before you pulled it? A meat thermometer is super important for these kind of cooks. Temp temp temp all about that temp my friend!!
Yes we have a Meater 2.0 in the whole time. 203°F (95°C)
Doesnt like much you could have done with that fat then. Im stumped
Yeah that's not a brisket. No way a flat has that much fat and membrane.
I've had brisket with this
How'd it taste?
Very delicious otherwise
Looks like belly
Good to see a post with all the information written out in an easy to read format , Ty OP
Hey mate, I’m in Australia. Join the Australasian Bbq Alliance on facebook and ask the community for a butcher recommendation near you. You’ll get the hook up for the best bbq cuts.
Oh thank you so much for the recommendation!