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| Cuts of Meat |
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Brisket |
A cut taken from the breast section under the first five ribs |
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Brisket 1st Cut |
A cut excluding the point (the fattier part of the brisket); made by cutting at the natural seam |
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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 |
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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 |
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Cap of the Top Round |
The gracilis muscle; one of three muscles from the top round |
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Eye Round |
A cut taken from the outer extremity of the bottom round; has a fine texture with an approximate 4" round slice |
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Flat Round |
A cut taken from outside of the round; sometimes referred to as outside or bottom round |
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Top Round |
A cut taken from the inside of the round, sometimes referred to as inside round; the most tender muscle of the round |
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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. |
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Navel |
A cut taken from the beef plate, the underside of the carcass; most commonly used for pastrami |
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Rib Eye |
A cut taken from the primary muscle of the rib; one of the most desirable cuts |
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| General Terms |
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Corned Beef |
A beef cut that has been cured in a seasoned brine |
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Marbeling |
The visible intra-muscular fat |
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Natural Seam |
The separation between muscle groups |
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Pastrami |
A highly seasoned beef cut that has been rubbed with a peppery spice, cured and smoked |
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Prime Rib Roast |
A dish prepared from the rib eye cut; roasted whole then sliced in slabs for serving |
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Roast Beef |
A cut of beef that has been marinated and cooked |
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Establishment Number |
Assigned by the USDA; identifies the processing facility |
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USDA |
United States Department of Agriculture; oversees all processing of meat products sold in the United States |
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Grade of Beef |
Levels of meat quality determined by the USDA Grading Service (ie. prime, choice, select) |
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Grade - Prime |
USDA's highest grade for beef; Prime beef has the most marbeling making it tender and flavorful |
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Grade - Choice |
Has less marbling than Prime grades; is still high quality |
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Grade - Select |
Leaner than the Prime and Choice grades; yet still contains much of the tender juicy flavor of higher grades |
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| Ingredients |
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Curing |
The process of preserving by use of curing salts; controls the growth of harmful bacteria |
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Flavorings |
Ingredients used to enhance the natural flavor of meat |
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Gluten |
A protein found in flour; most commonly forms during bread making; All Grobbel's Gourmet Corned Beef Briskets are Gluten Free |
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Hydrolyzed Corn/Soy Protein |
Flavor enhancing agents |
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Monosodium Glutamate |
A flavor enhancing agent; sometimes referred to as MSG; All Grobbel's Gourmet Corned Beef Briskets are MSG Free |
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Papain |
A tenderizing agent; an enzyme derived from the papaya |
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Preservatives |
Ingredients used to prevent spoilage |
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Salt |
A flavor and curing agent; otherwise referred to as sodium chloride |
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Sodium Erythorbate |
A curing agent; accelerates the curing process; preserves the natural characteristics of the product |
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Sodium Nitrite |
A primary curing agent; preserves the natural characteristics of the product |
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Sodium Phosphate |
A binding agent; a natural compound present in meat; helps to stabilize the moisture in finished product |
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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 |
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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 |
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Tenderizers |
Agents used to tenderize meat tissue |
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Water |
Makes up the liquid portion of brines and marinades |