On this episode of "Name That Meat": is this brisket? (the sequel)

[Lost in China]

I made two important discoveries today. My friend who owns the nice Western restaurant, and is the only other person here who I have seen do two-zone cooking, referred me to the import shop he buys from. I went there and not only found a completely annotated Chinese beef diagram for the first time, but something that might be brisket. After a back-and-forth, they called it "rear chest meat". It was from Australia, and suspiciously labeled in English "NE BRISKET". I don't know what the NE could stand for. It seems to be a term only used for beef meant for export to China. Here's the "rear chest meat" on the beef diagram, highlighted in red.



As an aside, I now know what the weird "A" and "B" markings meant at the supermarket. I could never figure those out for the life of me. Seems to mean chuck and round steak.

I would have just bought the thing and cooked it up, but after last time's disaster with the chuck roast, I'm a little more wary. Moreover this piece of meat was about $60 so I'm not going to splash that kind of cash unless I'm sure. It looks awfully thin for a brisket. What's everyone think?

[Huskee]

I believe it means navel end, guessing it entails only the flat and maybe some plate, since the point is more up front, pectoral muscle. It must be a regional thing to divide the carcass up slightly differently in different lands.

[Steve Vojtek]

It is very regional as our friend Lostinchina is finding out. Makes it challenging sometimes to replicate some of the recipes. But at least here in Oz more and more butchers are embracing the American style cuts as demand for them increases.. Yiiiipeeeee!!!!

[RobertC]

This video shows the "point end brisket" and the "navel end brisket" and how they're related.

https://www.youtube.com/watch?v=LjnYMZuOkWw&t=2m38s

[Steve Vojtek]

Look like you've found a nice piece of brisket flat!

Being an Australian piece of cow chances are it may have been grass fed and not finished on grain as most of our cows are. That means it will have a lot less internal marbling of fat than grain fed or grain finished beef.

What that means for you should you accept this mission:
The brisket may dry out before all the connective tissue and collagen have "melted" as I have learned the hard way.

To avoid that I would strongly suggest the Texas Crutch once the bark sets and you hit the stall.
Here is an article worth reading.

I could be wrong about the "grass fed only" there is no mention on the lable. That depends on what the target market demands when it comes to our beef export. However the Texas crutch will not hurt either way. Good luck and as always we want to hear and see the results!

[Steve Vojtek]

This seems to be it. http://www.harveybeefexports.com/pro...l-end-brisket/

[Lost in China]

So, 1) yes it is a brisket, cook it like you would a normal brisket point/flat/etc, 2) make sure and wrap it, and 3) don't trim all the fat off.

How about the thinness? I've never seen a brisket so thin before. Will that affect the cooking time? Or just keep the temperature probe in and follow that, I guess.

[HorseDoctor]

Not really "brisket" as we here in the states know brisket. As the "flat" muscle extends back it gets thinner and thinner. What you have appears to be behind where a normal US packer is cut. That appears to be what is known as "navel", "plate" or "beef belly". Thinner than brisket as we know it, but could probably cook in similar fashion. Would make great beef bacon!

[Steve Vojtek]

The cuts are "regional" and thus considered part of the brisket flat here. It will cook up the same with other considerations ( Texas crutch ) which Meathead recommends anyway. I have cooked thinner than that with good results.

[Potkettleblack]

this would probably make a superior corned beef or pastrami.

[Steve Vojtek]

https://smartkitchen.com/resources/brisket-back-half

[RonB]

I think "NE" stands for "Not Exactly".