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Beef Foodservice Cuts

Beef Brisket, IMPS/NAMP 120

Street name - Brisket

beef-brisket.jpg (11522
 bytes)Beef Brisket is a delicious, affordable cut that's ideal for a variety of profitable dishes. The brisket is typically used for the regional barbecue items, pot roast and corned beef.

Ordering and Purchasing Information
There are only two briskets per beef carcass, located in the breast section beneath the chuck, under the first five ribs.
Packaging: Briskets are available in vacuum packaged, one per bag.
Weight Ranges: 6-8 lbs. * 8-10 lbs. * 10-12 lbs. * 12+ lbs.

Cuts in the IMPS/NAMP 120 series include specific cutting, trimming, and boning specifications. Netting or Tying Specifications are also included.


Beef Brisket, Deckle-Off, Boneless, IMPS/NAMP 120
The deckle (fat and lean between the bone and the main muscle) is removed from the brisket at the natural seam. The lean surface below the deckle is closely trimmed.
Beef Brisket, Flat Cut, Boneless, IMPS/NAMP 120A
This is the deep pectoral muscle from a boneless brisket. The item is no less than 1/2 inch thick at any point and all surfaces are trimmed practically free of fat.

Beef Brisket, Point Cut, Boneless, IMPS/NAMP 120B
This is the superficial pectoral muscle from a boneless brisket. It is no less than 1/2 inch thick at any point. All surfaces are trimmed practically free of fat.

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Location of the brisket