2023年11月30日 · The brisket deckle is the thick portion of hard fat and intercostal meat running on top and between the point and flat cuts. The layer of fat includes muscles, rubbery membranes, cartilage, and connective tissues. Its job is to hold the meat to the rib cage. Brisket comes from the cow’s chest area, so you know it’s a tough cut of meat.

2024年11月22日 · A deckle off brisket refers to the covering of hard fat and muscle being removed from the surface of the flat, leaving behind silverskin and fat on the sternum.

2024年5月9日 · The deckle is the term for the tough membrane of fat that separates the brisket flat from the ribcage. Unlike the fat cap that runs along the flat, the deckle is tough and waxy. Because it’s so thick, a lot of the deckle fat will be left behind when the brisket is finished cooking.

2023年9月9日 · Put simply, a deckle is a type of beef brisket. If you've eaten or prepared brisket, it likely was what's called first-cut or the flat cut. True to its name, the flat cut is the standard cut of brisket that lays (unsurprisingly) flat, making it easier to cook. However, this cut is fairly lean due to the removal of the deckle.

2023年11月4日 · CL是理化指标，就是实际肥瘦比例。 VL是目测瘦肉率，是大概的比例，不精确。 CL是chemical lean（化学测试瘦度）的缩写，VL是visual lean（视觉测试瘦度）的缩写。 有人说VL比CL差5％，比如95VL 和90CL的肥瘦相当。 数值越高，代表肉的脂肪含量越少，一般100VL就是说精修的肉，没有脂肪，例如SHANK 100VL，就是精修牛腱。 SHIN前腱，SHANK后腱（排腱的英文也是SHANK，连体后腱英文也是SHANK，SHANK似乎可以包罗所有后腱 …

2024年9月30日 · A deckle of beef is a cut also known as a ribeye cap or rib cap. The term "ribeye cap" isn't exactly a household one either, but if you've ever eaten an entire relatively easy-to-cook ribeye steak (double points if it's Wagyu), you have most certainly partaken in the joy of …

The “deckle” or “second cut,” also known as the point end cut of brisket, is situated towards the back or thicker end of the brisket. The meat is more succulent and tasty because it has more intramuscular fat and marbling.

2012年10月12日 · packer [英] [ˈpækə] [美] [ˈpækɚ] n.包装机；罐头食品工人；赶牲口运货的人；打包机Deckle就叫『牛腩』,而Brisket叫做『五花肉.

2022年8月18日 · How Can You Tell If The Deckle Has Been Removed? The easiest way to do this is to look for a layer of fat. If you can’t find any, it was probably removed. You may see some cut marks where the butcher removed the deckle at the natural seam. A lot of briskets will be labeled “deckle off.”

2022年7月18日 · Burnt ends are made from the point end (also called the deckle) of a brisket. This cut comes from the pectoral muscle of the cow and is exceptionally tough because the cow uses it so frequently. It is also well-marbled with fat, so when the meat cooks low and slow over a wood fire those tight connective tissues break down and gelatinize as the ...