As was mentioned, every butcher in every town has a different name for each cut of meat.
I also remember Brust Deckel but it was from near the neck and not from the Brisket. It is about 1 or 2 inches thick, very stringy and not a really good cut. many tie it up so it has a nice slice after cooking. The one from the rib is called Top rib. also flat and thin, stringy and very similar cut to a first cut brisket, but not as good a piece of meat. The second cut brisket is much thicker, fatter, very stringy and best for dishes such as Cholent. The fat adds a great taste to the cholent and keeps it moist and tender all night.
All very different cuts of beef.
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