• 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, bay leaf, chilies, garlic

Tenderizers

Agents used to tenderize meat tissue

Water

Makes up the liquid portion of brines and marinades