Brisket is an economical cut of meat which is often sold boned and rolled or as LMC Steaks. Although one of the tougher cuts it is a flavoursome one which really benefits from long and moist cooking methods such as stewing, braising and pot-roasing. Brisket is also the most popular cut for corned beef.
LMC or Thick Rib Steaks can also be grilled and pan fried, but need a bit more time than the hindquarter steaks.
How many percentage do this section contribute to the whole carcass??
Brisket
Brisket 18.6%
Thin Rib 4.5%
LMC / Thick Rib 13.0% Brisket 18.6%
Thin Rib 4.5%
Cooking Method
Brisket, LMC/Thick Rib
LMC/Thick Rib Steaks (Boneless) Fry/Casserole/Braise
Rolled Brisket (Boneless) Pot Roast/Slow Roast
Mince Fry/Simmer on hob Watch the Video Playlist on Youtube
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