Brisket in Australia correct naming and other meat

[bbqnewB]

Guys,

I have done some more looking around to determine the best naming convention to use for ordering a brisket from a butcher or meat processor in Australia, to match against BBQ recipes from the USA after many blank stares from butchers when trying to order brisket. Overall, your best best is to buy direct from a meat processor or a specialised butcher, many of the smaller butchers may not be able to help you even if you ask them by the correct name! The most common mistake that I see, is that when I have gone into a butcher and requested the 'whole brisket', I am only given the flat cut. Have had that happen at a number of butchers. From now on, I will request a 'Brisket Point End, Deckle Off'. I did that today, and received a perfect whole brisket including both the point and the flat.

Sharing with the rest of you in case it helps anyone .....

Summary:

I want to order a whole brisket, what do I ask for in a butcher?
What do I ask for in a butcher in the USA? : Beef Brisket, Deckle Off, Boneless. This is cut 120 in the NAMP guide, (also known as a 'packer cut' - credit to Bentley). It includes BOTH of what is known as the 'point' and 'the flat'
What do I ask for in a butcher in Australia? : Brisket Point End, Deckle Off. This is cut 2353 in the Handbook of Australian Meat. It includes BOTH of what is known as the 'point' and 'the flat'

I want to order a 'Flat cut' of brisket, what do I ask for in a butcher?
What is the anatomical name? The name for this part of the cows anatomy is the pectoralis profundus.
What do I ask for in a butcher in the USA? : Beef Brisket, Flat Cut, Boneless. This is cut 120A in the NAMP guide.
What do I ask for in a butcher in Australia? : Brisket Point End - Pectoral. This is cut 2328 of the Handbook of Australian Meat.

I want to order a 'Point cut' of brisket, what do I ask for in a butcher?
What is the anatomical name? The name for this part of the cows anatomy is the pectoralis superficialis,
What do I ask for in a butcher in the USA? : Beef Brisket, Point Cut, Boneless. This is cut 120B in the NAMP guide.
What do I ask for in a butcher in Australia?: Brisket Point End - Plate. This is cut 2327 of the Handbook of Australian Meat.


If you want to look for yourself at the USA naming convention: http://www.strogoff.nl/content/594/down ... _Guide.pdf

If you want to look for yourself at the Australian naming convention: http://www.slideshare.net/choicethailan ... alian-meat

[the dane]

Any butcher who still breaks there own beef, will be able to give you a Brisket! Even tho most will roll them for pot roasts, or use the meat for mince!

[Bentley]

I do not doubt this is maybe the correct American Butcher terminology...but I have always just asked for a "Packer" Brisket when I want what I would consider a "whole" Brisket, point and flat attached! Most butchers here in the US would know what I am referring to.

Guys,

I have done some more looking around to determine the best naming convention to use for ordering a brisket from a butcher or meat processor in Australia, to match against BBQ recipes from the USA
Summary:

I want to order a whole brisket, what do I ask for in a butcher?
What do I ask for in a butcher in the USA? : Beef Brisket, Deckle Off, Boneless. This is cut 120 in the NAMP guide. It includes BOTH of what is known as the 'point' and 'the flat'

[Dave]

If I had my choice I would order "Point End" only.

Berties Butcher are a "Full Carcase" Butcher in Richmond VIC

Cheers, Dave