Good morning! I bought a 12.5 pound brisket for making corned beef. Trimming the outside fat close to the meat left me with 8.5 pounds of meat. I'm just curious if I got a really fatty piece or would this yield be considered normal? Thanks!
Thanks. I didn’t even stop to think about the grade of the brisket. I’ll have to look at the label and see what I bought. It did say Angus. I associated that with being a better grade. Probably not the case.
Pretty normal, especially if select or choice. The fat runs in thicker veins in lower grades as opposed to marveling the higher you go. Render it down for tallow used for frying, saute'ing or searing, or grind it to add to lean for burgers and sausage.
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