Description
Country of Origin: Mauritius
This part is the animal’s breast, so it can be tougher because it is used for movement. An ideal cut for cooking low and slow-on the barbecue or in a slow-cooker.
The leaner half of the whole Brisket also known also as the “first cut,” this full-flavored meat can be sliced or shredded.
Also Known As: Beef Brisket Middle Cut, Boneless; Brisket Center-Cut; Brisket First Cut; Brisket Flat Cut; Brisket Front Cut
BUTCHER’S NOTE:
The posterior flat portion of the Brisket thus the name “Flat.”
COOKING METHODS:
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