Brisket, Plate, and Flank Primals
What is the Brisket Primal? - Best Online Steaks
Steaks of the Brisket Primal, as well as the Plate, and Flank Primals, produce lean, thin, flavorful cuts of meat that can be grilled to tender perfection and then sliced thin to feed a crowd or used to make fajitas, stir-fries, steak salads, and more.
Beef Cuts from the Brisket Primal
- Brisket Flat - The Brisket Flat goes by many names, including Fresh Beef Brisket, Beef Brisket Middle Cut, Brisket Center-Cut, Boneless Brisket, Brisket Flat Cut, Brisket First Cut, Brisket Front Cut, and Brisket Nose Cut. It is located in the rear, flat part of the brisket, which is also the leanest part of the brisket. It is a rich-flavored meat that can be smoked, shredded or sliced, and it is typically used for making corned beef and braised beef brisket.
- Brisket Point - The Brisket Point is located in the front Point section of the brisket. It is the fattier portion of the full brisket, so it is more tender and flavor-packed. This cut of meat generally benefits from being smoked, roasted, baked, or braised.
What is the Plate Primal?
The Plate Primal is located just below the Rib Primal. It is a fatty, flavorful portion of meat that is often used for ground beef. It is also where the Short Ribs and the Skirt Steak, which is a thin cut that's best when marinated and then browned over intense heat, are located.
- Hanger Steak - The Hanger Steak, also called the Hanging Tender, is located within the Short Plate. It is a thicker cut that is packed with flavor and contains a rough grain. It benefits most from being marinated and then grilled until tender; however, it can also be broiled. You can also remove the connective tissue membrane to make it more tender.
- Inside Skirt Steak - The Inside Skirt Steak is known by many names, including Philadelphia, Fajita Meat, Fajita Steak, Skirt Steak, Inside Skirt Steak, Outside Skirt Steak, Boneless Diaphragm, and Beef Plate. It is the portion of meat located on the other side of the Outside Skirt Steak. This segment of meat is favored for its rich taste and is often marinated and then used to make grilled fajitas, steak salads, and stir-fries. However, it can also be broiled. Because the Inside Skirt Steak is a tough, thin cut of meat, when slicing it, it is important to slice the meat against the grain to maintain tenderness.
- Outside Skirt Steak - The Outside Skirt Steak, also called Fajita Steak, Fajita Meat, Beef Plate Skirt Steak Boneless, Inside Skirt Steak, Diaphragm, Philadelphia Steak, and Outside Skirt Steak, is the portion of meat located on the opposite side of the Inside Skirt Steak, and similar to Inside Skirt Steak, it is favored for its rich beefy flavor. It is most often marinated and then used to make stir-fries and grilled fajitas; however, it can also be broiled. Again, when slicing thin, tough cuts of beef, such as the Outside Skirt Steak, it is important to slice against the grain to ensure tenderness.
- Plate Short Ribs - Plate Short Ribs are short in length and most commonly known for their robust beef flavor. They are good prepared with a rub and then grilled, or they can be braised.
What is the Flank Primal?
The Flank Primal is most commonly known for the Flank Steak. It produces very lean cuts of meat and is located beneath the loin. It is also very flavorful and benefits most from being marinated and then grilled, or it can be braised.
- Flank Steak
- The Flank Steak, also referred to as Jiffy Steak, Flank Steak Filet, Beef Flank, London Broil, and Plank Steak, is a boneless, lean cut of meat that has a pronounced beef flavor. It benefits most from being marinated, sliced into thin strips, and then stir-fried or grilled. Because this cut of meat is thin with a grainy texture, it is important to slice it against the grain for optimum tenderness. For more recipes or tips on preparing Steaks of Brisket, Plate, and Flank Primals, contact our meat purveyors or visit our website.