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Jerrybo66's avatar
Jerrybo66
Explorer
May 21, 2016

Cuts of beef, different tastes ?

I used a pork loin to make some Buck Board Bacon and it turned out like ham. I made some using pork shoulder and it was great bacon. That's the first I learned there was so much taste difference between cuts. For beef burger I usually buy chuck and grind it as needed. I need to make some salami & brats and beef brisket is on sale for two bucks a pound. Can I expect the brisket to taste like chuck or is it like pork. I will also use some for plain ol' hamburger..Tenderness doesn't matter...... Thanks for any guidance.
Jerry.

8 Replies

  • Vintage465's avatar
    Vintage465
    Nomad
    May 24, 2016
    I think brisket would compare in flavor to chuck roast. It's nothing like chuck roast in composition. Around here you can get brisket for $3.00 to $5.00 a pound for packers. It is my life goal to smoke a brisket and get it as good as "Jacks" in Nashville. I generally make bacon out of the fatty side of the pork butt. Use loins to make Canadian Bacon. If I make Salami, either dried or lunch meat type Salami, I use 60% lean-ish chuck and 40%lean-ish Port Butt. This is good fun!
  • mowin's avatar
    mowin
    Explorer
    May 22, 2016
    Super_Dave wrote:
    IDman wrote:
    I would be leery of brisket at $2 per pound! Around here, it is $6 - $8 per pound.

    $2 - $3 a pound is untrimmed packer price. The $6+/pound price is usually trimmed brisket flat price and a rip off. Buy in the full packer size is the only way to go with brisket.


    Can't get a packer in my area for less than $5-6#. Trimmed flats are $7.99.

    Planning on doing a packer next weekend if I can find a decent one.
  • NYCgrrl's avatar
    NYCgrrl
    Explorer
    May 21, 2016
    Jerrybo66 wrote:
    I used a pork loin to make some Buck Board Bacon and it turned out like ham. I made some using pork shoulder and it was great bacon. That's the first I learned there was so much taste difference between cuts. For beef burger I usually buy chuck and grind it as needed. I need to make some salami & brats and beef brisket is on sale for two bucks a pound. Can I expect the brisket to taste like chuck or is it like pork. I will also use some for plain ol' hamburger..Tenderness doesn't matter...... Thanks for any guidance.
    Jerry.


    Here's a guideline of pork cuts( primal) and common uses:

    Pork Primal Cuts

    As for brisket? Great fatty cut (trim as you like) that has many uses. Sometimes I use it in my ground meat:

    Serious Eats

    Blue Label Burger Blend


    HTH
  • Jerrybo66's avatar
    Jerrybo66
    Explorer
    May 21, 2016
    Thanks guys.. There's gonna be a brisket in my basket...

    mowin... Good thought. Maybe some smoked jerky?
  • Super_Dave's avatar
    Super_Dave
    Explorer
    May 21, 2016
    IDman wrote:
    I would be leery of brisket at $2 per pound! Around here, it is $6 - $8 per pound.

    $2 - $3 a pound is untrimmed packer price. The $6+/pound price is usually trimmed brisket flat price and a rip off. Buy in the full packer size is the only way to go with brisket.
  • IDman's avatar
    IDman
    Explorer
    May 21, 2016
    I would be leery of brisket at $2 per pound! Around here, it is $6 - $8 per pound.
  • mowin's avatar
    mowin
    Explorer
    May 21, 2016
    Brisket is a tuff cut of meat. With alot of connective tissue. It is similar to chuck. I'd love to find brisket for $2.00#. soooo good smoked low and slow.
  • Old-Biscuit's avatar
    Old-Biscuit
    Explorer III
    May 21, 2016
    Highlights from a 'info article' by a butcher


    Instead of these more expensive and less flavorful cuts, look to areas just outside the middle meats for cuts that can potentially offer more flavor. In pork and lamb, look for shoulder chops. In beef, look to chuck, Delmonico or sirloin steaks. They may take a bit longer to cook, at a lower temperature, but the results will be more flavor and less cost.

    The most flavorful cuts are those that have worked the hardest. (Refer to my earlier point on what develops flavor in living animals.) These cuts are often the ones that require lengthier, slower cooking times. Think: shanks, hocks, brisket, breasts, drumsticks, etc.

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