{"id":10518,"date":"2023-01-24T13:59:39","date_gmt":"2023-01-24T13:59:39","guid":{"rendered":"https:\/\/pitmastercentral.com\/?p=10518"},"modified":"2023-09-12T17:27:47","modified_gmt":"2023-09-12T17:27:47","slug":"how-many-briskets-per-cow","status":"publish","type":"post","link":"https:\/\/pitmastercentral.com\/how-many-briskets-per-cow\/","title":{"rendered":"How Many Briskets Per Cow? A Complete Break-Down"},"content":{"rendered":"\n

Every steer comes with two briskets. The brisket is located around the breast region of the animal and is characterized by a tough texture. In addition, these brisket cuts<\/a> can be further divided into two, smaller subprimal cuts.<\/p>\n\n\n\n

Back in culinary school, I had to learn about the anatomy of cow. After becoming a professional chef, I’ve used that knowledge to make my meat cuts efficient and economic. Today, I\u2019ll break down how many cuts of brisket you can expect from a cow and some other interesting brisket facts.<\/p>\n\n\n

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How Many Briskets Cuts are There Per Cow?<\/h2>\n\n\n\n

As a cow has two forelegs<\/strong>, this means that there are two briskets per cow. <\/p>\n\n\n\n

A cow has two briskets, each of which can weigh between 12 and 18 pounds<\/a>. You can cut the brisket into two flat cuts<\/strong> and two point cuts<\/strong>.<\/p>\n\n\n\n

Where is the Brisket Located?<\/h2>\n\n\n\n

The brisket is one of the nine primal cuts of cattle. This cut is located on the cow’s breast or lower chest area, slightly below the cow’s shoulder, known as the chuck.<\/p>\n\n\n\n

The brisket muscles are frequently exercised because they support a significant portion of the animal’s weight.<\/p>\n\n\n\n

The pectoral muscles are always in use because the animal doesn’t have collar bones. So, these muscles bear almost 60% of the steer’s weigh<\/strong>t. As a result, the meat has a tough texture<\/strong>.<\/p>\n\n\n\n

Since briskets include many connective tissues, it is important to use the right cooking technique for tender meat.<\/p>\n\n\n\n

You’ll need to slow cook this tough, raw brisket to unlock the delicious tenderness.<\/p>\n\n\n\n

The long cooking process ensures the heat breaks down the tough connective tissue<\/strong>. After the tissue breaks down, you’ll have a soft, rich, and delectable piece of flesh.<\/p>\n\n\n

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\"Brisket<\/figure><\/div>\n\n\n

Which Side of the Cow Produces a More Tender Brisket Cut?<\/h2>\n\n\n\n

There has been some debate on which brisket side is more tender. Some studies<\/a> on how cattle lie show that some steers lie more on their right than their left side. However, this isn’t always the case. <\/p>\n\n\n\n

Generally speaking, cows frequently switch sides after lying on one side for too long.<\/p>\n\n\n\n

The side that the cattle lie on is important because that region will be more likely to receive less exercise than the other side, leading to more intramuscular fat.<\/p>\n\n\n\n

However, in my experience, the steer’s right side and left side have a similar texture<\/strong>.<\/p>\n\n\n\n

Related Reading<\/strong><\/p>\n\n\n\n