• Cuts of Meat
• General Terms
• Ingredients                   

Brisket

A cut taken from the breast section under the first five ribs

Brisket 1st Cut

A cut excluding the point (the fattier part of the brisket); made by cutting at the natural seam

Brisket Flat Cut

A cut made up from the square end of the brisket which has little fat and more flavor; sometimes referred to as center cut

Brisket Point Cut

A cut taken from the upper portion of the brisket seperated at the natural seam; it is the fattier part of the brisket otherwise referred to as Deckle

Cap of the Top Round

The gracilis muscle; one of three muscles from the top round

Eye Round

A cut taken from the outer extremity of the bottom round; has a fine texture with an approximate 4" round slice

Flat Round

A cut taken from outside of the round; sometimes referred to as outside or bottom round

Top Round

A cut taken from the inside of the round, sometimes referred to as inside round; the most tender muscle of the round

Steamship Round

Represents the entire round. Bone-in, trimmed to remove tougher portions and to allow the round to set upright for easy slicing. Primarily used for buffet style presentation.

Navel

A cut taken from the beef plate, the underside of the carcass; most commonly used for pastrami

Rib Eye

A cut taken from the primary muscle of the rib; one of the most desirable cuts

Corned Beef

A beef cut that has been cured in a seasoned brine

Marbeling

The visible intra-muscular fat

Natural Seam

The separation between muscle groups

Pastrami

A highly seasoned beef cut that has been rubbed with a peppery spice, cured and smoked

Prime Rib Roast

A dish prepared from the rib eye cut; roasted whole then sliced in slabs for serving

Roast Beef

A cut of beef that has been marinated and cooked

Establishment Number

Assigned by the USDA; identifies the processing facility

USDA

United States Department of Agriculture;  oversees all processing of meat products sold in the United States

Grade of Beef

Levels of meat quality determined by the USDA Grading Service (ie. prime, choice, select)

Grade - Prime

USDA's highest grade for beef;  Prime beef has the most marbeling making it tender and flavorful

Grade - Choice

Has less marbling than Prime grades; is still high quality

Grade - Select

Leaner than the Prime and Choice grades; yet still contains much of the tender juicy flavor of higher grades

Curing

The process of preserving by use of curing salts; controls the growth of harmful bacteria

Flavorings

Ingredients used to enhance the natural flavor of meat

Gluten

A protein found in flour; most commonly forms during bread making; All Grobbel's Gourmet Corned Beef Briskets are Gluten Free

Hydrolyzed Corn/Soy Protein

Flavor enhancing agents

Monosodium Glutamate

A flavor enhancing agent; sometimes referred to as MSG; All Grobbel's Gourmet Corned Beef Briskets are MSG Free

Papain

A tenderizing agent; an enzyme derived from the papaya

Preservatives

Ingredients used to prevent spoilage

Salt

A flavor and curing agent; otherwise referred to as sodium chloride

Sodium Erythorbate

A curing agent; accelerates the curing process; preserves the natural characteristics of the product

Sodium Nitrite

A primary curing agent; preserves the natural characteristics of the product

Sodium Phosphate

A binding agent; a natural compound present in meat; helps to stabilize the moisture in finished product

Soy

A plant whose seeds are used primarily to produce protein meal and oil; was cultivated for many centuries throughout Asia; is now a leading crop in the United States; soy protein products are used as flavor enhancing agents in processed meat products; All Grobbel's Gourmet Corned Beef Briskets are Soy Free

Spice Packet

Packaged with Grobbel's Gourmet Corned Beef Brisket; a variety of spices including whole mustard, coriander, black pepper, red pepper, clove, fennel, and bay leaf

Tenderizers

Agents used to tenderize meat tissue

Water

Makes up the liquid portion of brines and marinades