What is it?
牛ket是从转向肩部下方取出的牛肉。坚硬的切割，如果煮得低和缓慢，尤其是潮湿的热量，它会煮熟，并具有浓郁的味道。它是在盐水中著名的，可以制成咸牛肉，并且经常被用作逾越节晚餐的核心。Brisket may also be cut up for stew and cooked brisket. Leftover brisket can be easily sliced into uniform pieces, making it perfect for sandwiches.
Brisket comprises two distinct muscles: the flat muscle and the point muscle. The flat muscle (the broad part at the upper-right end of the photo), as its name implies, is flat, wide, and fairly lean; it tapers at one end. At that tapered end, separated by a thick layer of fat, the flat overlaps the smaller, fattier point muscle (at the lower-left in the photo).
厨房数学：
整个牛ket的重量在10到15磅之间。
没有吗？
Though few cuts can top brisket for flavor, you can substitute other cuts when making a pot roast, including a boneless chuck roast or a blade roast or even short ribs.
How to choose:
除非您居住在德克萨斯州烧烤乡村（Briket）是慢烟的肉类，否则您不太可能在肉饼中找到整个肉。取而代之的是，您会看到牛ket的一半，通常标记为“点半”和“平整半”。
烹饪后，平坦的一半（也称为第一个切割，扁平切割或薄切割）将整齐的切片保持在一起，而点一半（也称为第二切，点切，鼻子切，前切或厚切割）倾向于切碎。
When deciding how much to buy, keep in mind that brisket exudes a lot of juice during cooking and may weigh 40 to 60 percent less by the time it’s done. We found, for example, that our brisket recipe yielded about 5-1/4 pounds of cooked meat from 9 pounds of raw brisket flat halves. To offset the moisture loss, it’s important to choose briskets that aren’t trimmed of too much fat and that have nice marbling (intramuscular fat). The fat bastes the meat as it cooks and enhances the flavor, and then you can trim it away before eating.
Brisket is usually sold boneless, which makes slicing and serving a breeze.
How to prep:
Remove any excess external fat. Tougher cuts with lots of connective tissue do best with gentle, moist heat and lots of time; long-cooking stews and braises are ideal for cuts like beef brisket. The slow, low-heat cooking allows connective tissue to break down into soft, silky gelatin, which gives the braise or stew a wonderful, rich mouth-feel.
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Luv2ck2,
London broil is a term that gets applied to several different cuts of meat, but it's usually a flank steak (which comes from further back on the animal, just in front of the hind legs), not a brisket. Like brisket, a whole flank steak also has a wide, flat end and a pointy, thinner end.
i thought a london broil was a oyster blade with the gristle in the middle cut out.
我看过一些标有伦敦烤的牛肉；这与牛ket一样吗？另外，伦敦出售的屠夫之一告诉我，有两个切割的伦敦烤肉，其中一个被称为“牡蛎切割”，更嫩。这个牡蛎切割可以是牛s的点切点吗？？？当超市没有命名和标记肉类的标准时，这会令人困惑。谢谢。