AKA: Point Cut, Triangular Cut, Second Cut, Fat End
Primal: Brisket (US)
Cooking Methods: Braise
Good For: Corning, Dry-Rub, Budget
Fat Content: Moderate
The Front Cut is the other part of the Brisket, which is taken after removing the First Cut. It is thicker and more moist than the First Cut due to the presence of a greater amount of fat within the meat fibers. It has a pointed shape and is the more economical of the two Brisket cuts.
When dealing with the Brisket Front Cut, it is advisable to cook it on low heat and leave it on a simmer so that it cooks in its own juices. A good way is to braise the meat by first browning it on all sides and then slow-cooking it by adding some water to the pot. Another way to cook this portion of meat is to cook it in liquid so that the resultant dish has a soupy texture and a rich, beefy flavor. The Point Cut can also be used to barbecue in the Texas style by rubbing dry spices all over the meat and top it up with some barbecue sauce for extra taste.
This cut is the boneless, superficial pectoral and forms the front half of the Brisket. This part of the Brisket lies in the middle of the plate and foreshank.
The roots for "brisket" can be traced to the Middle English word "brusket", which originates from 'brjósk' (meaning cartilage) from the earlier Old Norsk vocabulary.
Although it is not as readily available, the cut is used quite often in deli meats since it is economical and more moist.Popular Dishes: Corned Beef, Beef Stew, Barbecue, Pot Roast, Pastrami
This information about Brisket Front Cut was sourced from our meat cut app