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I watched a cooking show where they cut a brisket with the grain
It was a big show on TV last night, and the host sliced a whole packer brisket across the width, not the flat. That makes the meat tough to chew. I've been cutting meat for fifteen years at my shop, and the first thing you learn is to find the grain direction on each muscle. For a brisket, you need to separate the point and the flat first, then slice each against their own grain. It matters because even with perfect cooking, a wrong cut ruins the texture. Has anyone else seen this mistake pop up more lately?
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brianreed1mo ago
Jamieb80 might be onto something, but honestly, that cut looked fine to me.
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ray_williams1mo ago
My dad's butcher shop taught me that in 2005.
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jamieb801mo ago
That's a solid year to learn. It makes me wonder what changed after 2005. Like, did the big box stores really push into fresh meat around then, or did customer habits shift? Your dad probably saw the whole supply chain tighten up first.
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