{"id":9620,"date":"2022-12-24T08:23:12","date_gmt":"2022-12-24T08:23:12","guid":{"rendered":"https:\/\/pitmastercentral.com\/?p=9620"},"modified":"2023-06-29T15:36:45","modified_gmt":"2023-06-29T15:36:45","slug":"flank-steak-vs-brisket","status":"publish","type":"post","link":"https:\/\/pitmastercentral.com\/flank-steak-vs-brisket\/","title":{"rendered":"Flank Steak Vs Brisket: Which One Do You Need?"},"content":{"rendered":"\n

Flank steak is a lean cut of meat that comes from the abdominal muscle located beneath the chest region of a steer while the brisket is a large cut of beef taken from the pectoral region. They are both naturally tough cuts of beef<\/a>.<\/p>\n\n\n\n

As a seasoned grill master at a local bistro, I live for the barbecue season. For me, getting meat done just right is a personal goal. Successfully cooking meat comes down to a combination of the right cooking method and the right ingredients especially, the right cut of meat.<\/p>\n\n\n\n

To share my expertise on flank steak and brisket, I put this article together as the ultimate guide to brisket vs flank steak. Know their differences, cooking methods, and how they are best served.<\/p>\n\n\n

\"Flank<\/figure>\n\n\n

Brisket vs Flank Steak: How Do They Compare?<\/h2>\n\n\n

Characteristics<\/strong><\/p><\/div><\/div><\/td>

Brisket<\/strong><\/p><\/div><\/div><\/td>

Flank Steak<\/strong><\/p><\/div><\/div><\/td><\/tr>

Location<\/strong><\/p><\/div><\/div><\/td>

From the breastbone area<\/p><\/div><\/div><\/td>

Under the loin<\/p><\/div><\/div><\/td><\/tr>

Weight<\/strong><\/p><\/div><\/div><\/td>

Average 12-16 pounds<\/p><\/div><\/div><\/td>

Average 1-2 pounds<\/p><\/div><\/div><\/td><\/tr>

Texture<\/strong><\/p><\/div><\/div><\/td>

Tough texture<\/p><\/div><\/div><\/td>

Grain-like texture<\/p><\/div><\/div><\/td><\/tr>

Bone<\/strong><\/p><\/div><\/div><\/td>

Has a bone<\/p><\/div><\/div><\/td>

Does not have a bone<\/p><\/div><\/div><\/td><\/tr>

Fat Content<\/strong><\/p><\/div><\/div><\/td>

High-fat content<\/p><\/div><\/div><\/td>

Very low-fat content<\/p><\/div><\/div><\/td><\/tr><\/tbody><\/table><\/div><\/div>\n\n\n\n\n

About Beef Brisket<\/h3>\n\n\n\n

Beef brisket or a whole packer is a large cut of beef from the pectoral muscles of a steer. It sits between the front legs of the carcass and can weigh up to 20 pounds.<\/p>\n\n\n\n

It is a common item on restaurant menus and the preferred cut for the renowned corned beef brisket.<\/p>\n\n\n\n

Beef brisket is divided into two cuts, the flat and the point<\/a>.<\/p>\n\n\n\n

The flat, also referred to as the first cut is the larger section of the brisket. It is rich in collagen and gelatin and thus has rich connective tissue.<\/p>\n\n\n\n

The point also called the second cut is the smaller piece of the two. It is attached to the rib cage and has dense meat and a huge fat cap.<\/p>\n\n\n\n

Brisket is best cooked slowly at a low cooking temperature therefore it is suited to smoking, and barbecuing.<\/p>\n\n\n\n

About Flank Steak<\/h3>\n\n\n\n

The flank steak is a thin, flat cut from the steer’s abdominal muscle below the chest area.<\/p>\n\n\n\n

Flank steak is a very lean cut of beef and can yield tough and downright unpleasant results if not cooked correctly.<\/p>\n\n\n\n

Since the abdominal muscles receive a lot of blood flow, the flank steak has a rich beefy taste that makes it flexible enough to be used in dozens of recipes from fajitas to tacos.<\/p>\n\n\n\n

The flank steak is also called a bavette steak<\/a> or London broil<\/a>.<\/p>\n\n\n\n

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