• Brisket


    NAMP #120

    Technical Description – Brisket is prepared from the boneless brisket. The fat along the sternum edge is trimmed at the top within 6 mm (1/4") of the lean meat. The deckle and thick layer of fat are removed along its natural seam. The inside surface must be free of all loose fat, gristle, ragged meat and bone cartilage. The outside fat cover is trimmed to an average 6 mm (1/4"). The tapered end is cut square to the sides and must show at least 12 mm (1/2") lean and not more than 6 mm (1/4") of fat. Brisket weighs between 4.4 – 5.4 kg (10 – 12 lb).

    Briskets are supplied vacuum sealed and packed 5 – 6 briskets per case. Briskets are also purchased vacuum sealed in brine and cooked as corned beef.

    This is often referred to as the Brisket Point.

    There are other, less common brisket trim variations including NAMP #118 Bone-in Brisket, NAMP #120A Brisket Boneless Deckle Off and NAMP #120B, Brisket Point Cut, Boneless.

    The brisket is considered a tougher section of the carcass, and contains a substantive amount of connective tissue and fat.

    The brisket is a desirable muscle if prepared properly, and is an excellent price point value.

    The best cooking application for the brisket is to apply a rub and cook the brisket “low and slow” for an extended period of time.

    A spectacular product is created by smoking the brisket American BBQ-style with a rub at a low temperature of 102.2°C (225°F) for 12 – 14 hours to an internal temperature of 82.2°C (180°F). This smoked brisket may be sliced for pulled beef gourmet sandwiches. Various BBQ sauces are often applied during the cooking process and then added to the pulled beef to enhance flavour and juiciness.

    The brisket is an excellent choice for braising applications and performs well because its connective tissue breaks down and creates a nice balance of fat to keep the meat moist and flavourful.

    Brisket is also ideal for use in stews.

    Brisket is also processed and sliced for Montreal corned beef, smoked meat and pastrami.

    Cooking Methods
    Braising, Simmering, Stewing or Pot Roasting

    Sandwiches Carved Items
    Pastrami NAMP #611s
    Corned Beef NAMP #601s
    Salted Beefs
    Pickled Beefs
    Shaved Meatss
    Pulled Bee

    pdfBrisket Tech Sheet

  • Foreshank


    NAMP #117

    Technical Description - A bone-in foreshank is the item produced from a NAMP #120 Brisket after its separation from a square-cut chuck and brisket. The foreshank is made by a straight cut exposing a cross-section of the humurus bone. The brisket is excluded by a cut through the natural seam.

    Shanks are usually supplied vacuumed sealed 2 shanks per package, packed 5 – 6 packages per case.

    While applications for shank meat in foodservice may be limited, there are classical chefs who are still making Beef Consommé. Shank meat, coarsely ground, is the best product for producing a pure, clear consommé broth.

    Most shanks sold in foodservice are centre sections of the shank.

    Cooking Methods

    Beef Soups