The world of beef can be confusing. In attempt to break things down into digestible bites, we are taking this week to examine the cow cut by cut and explain the best cooking method for each. So far we have covered the chuck, rib, loin, sirloin and the round. Today, we are looking at the shank and brisket sections.

Day 6: The Brisket and Shank

The brisket and the shank come from the breast area above the cow’s forelegs. The is a low-fat, well muscled part of the animal so these cuts are not known for their natural tenderness. These cuts work best when cooked with moist heat, such as braising, stewing, or pot roasting.

Shank Cross-Cut Braise
Brisket Flat cut Braise

Previously: chuck, rib, loin, sirloin and the round

Tomorrow: The plate and flank sections