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Heard a customer at the market say they always ask for the 'second cut' of brisket.
I was picking up some supplies at the local meat distributor and overheard a guy telling his friend he always asks for the second cut because it's more tender. It made me think about how we explain our cuts to people who don't know the trade. Do you have a simple way you describe the flat vs the point to customers?
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garcia.mila11d agoMost Upvoted
That guy at the market is giving out bad advice. Asking for the "second cut" is a good way to get a weird look from a real butcher. The flat and point are two different muscles on the same brisket, not first and second cuts. The flat is the lean part for slicing, and the point is the fatty part for chopping or burnt ends. If someone asks me for the second cut, I just hand them the whole packer and tell them to learn the difference.
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My buddy runs a food truck and he tells people the flat is the lean, even part that slices nice, while the point is the fatty, juicy end that falls apart. That actually clears things up for a lot of folks, like @skyler217 was asking about. It's way better than just using shop talk that leaves customers confused.
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