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Beef Brisket

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					Beef Brisket

Beef Brisket

The beef brisket is located beneath the primal chuck on the front half of
the beef carcass. The primal accounts for approximately eight percent of
carcass weight. This primal consist of the steer's breast (the brisket),
which contains also the ribs and breast bone, and its arm the
(foreshank), which contains only the shank bone.

The ribs and breast bone are always removed from the brisket before
purchase or preparing. The boneless brisket is very tough and contains a
substantial percentage of fat, both intermuscular and subcutaneous. It is
well suited for moist-heat and combination cooking methods such as
simmering, braising, or slow smoking.

Soon after slaughter, the beef carcass stiffen due to chemical changes in
the flesh (green meat). This stiffness is called rigor mortis, gradually
disappears. Softening is a process that take three to four days for beef.
This softening is caused by enzymes in the flesh. Enzymes are naturally
present in meat. They break down some connective tissue and other
proteins as meat ages. These enzymes are inactive at freezing
temperatures, slow acting under refrigeration, active at room
temperature, and destroyed by heat above 140 degrees F (60 degrees C).
Green meat is meat that has not had enough time to soften. It is tough
and relatively flavorless. Because it takes several days for meat to
reach the kitchen from the slaughter house (process plants). Green meat
is seldom a problem except when meat is frozen while still green.

When purchasing a brisket have a understanding that the cut is a less
tender because the connective tissue develops primarily in the more
frequently exercised muscles (chest muscle). Therefore, cuts of meat from
the upper chest and shoulder tends to be tougher than those from the back
muscles (also known as the loin), which are used less frequently. As an
animal ages, the collagen present within the muscles and becomes more
resistant to breaking down through low heat smoking or moist heat
cooking. Therefore, the meat of an older animal tends to be more tougher
than that of a younger one. Generally, the tougher the meat, the more
flavorful it is.

When storing beef brisket, or any cuts of meat are highly perishable, so
temperature control is the most important thing to remember when storing
meats. Fresh meats should be stored at temperatures between 30 degrees F
and 35 degrees F (-1 degrees C to 2 degrees C). Vacuum - packed meats
should be left in their packaging until they are needed. under proper
refrigeration, vacuum - packed meats with unbroken seals have a shelf
life of three to four weeks if the product is at it raw state. If the
seal is broken, shelf life is reduced to only a few days. Meats that are
not vacuum packed should be loosely wrapped or wrapped in air-permeable
paper. Do not wrap meat tightly in plastic wrap as this creates a good
breeding ground for bacteria and will significantly shorten a meat's
shelf life. Always store meats on trays and away from other foods to
prevent cross - contamination.
Beef brisket (all meats) freeze at about 28 degrees F (2 degrees C). When
freezing meats, the faster the better, slow freezing produces large ice
crystals that tend to rupture the muscle tissue, allowing water and
nutrients to drip out when the meat is thawed.

The ideal temperature for maintaining frozen meat is -50 degrees F (-45
degrees C). Frozen brisket meat should not be maintained at any
temperature warmer than 0 degrees F (-18 degrees C). Moisture - and vapor
proof packaging will help prevent freezer burn. The length of frozen
storage life varies with the spices and type of meat. As a general rule,
properly handled meat can be frozen for six months. Frozen meats should
be thawed at refrigerator temperatures, not at room temperature or in
warm water.

Andy Ashley is the owner of Exquisite Cuisine Gourmet Meats in Kansas
City Missouri he specialize in gourmet meat delivery, catering, and
service as a personal chef. Mouthwatering Gourmet Meats Delivery For
Meats Delivery Click Here!

				
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