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Fat Cap / Top Cap #6024448 11/12/15 02:22 AM
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hallfns Offline OP
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On a Brisket what is it called? Can I buy just that portion?


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Re: Fat Cap / Top Cap [Re: hallfns] #6024690 11/12/15 04:45 AM
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Do you want just the fat? There are several parts of a brisket. There is the flat, the point, a thing they call the deckle. Whatcha looking for exactly?

Re: Fat Cap / Top Cap [Re: hallfns] #6024921 11/12/15 01:39 PM
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I always just called it the cap. They sell some of them as corned beef.


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Re: Fat Cap / Top Cap [Re: hallfns] #6025105 11/12/15 02:48 PM
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I have found beef and pork fat for sale at HEB... unfortunately they still wanted over a dollar a pound for solid fat.


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Re: Fat Cap / Top Cap [Re: hallfns] #6025191 11/12/15 03:28 PM
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ijohnston Offline
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at kroger, they call the fatty side the point.

Re: Fat Cap / Top Cap [Re: hallfns] #6025731 11/12/15 06:47 PM
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are you talking about the point? thats the fatty cut of meat on a full brisket. If you mean just the fat cap off of the brisket I believe some butchers will sell that separately. Just ask for beef fat or yes....fat cap.


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Re: Fat Cap / Top Cap [Re: hallfns] #6025840 11/12/15 07:53 PM
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If you are looking for fat to make sausage or add to deer burger, the soft fat on the top of a brisket is a poor choice. You want hard fat that will melt when cooking. Such as beef suet or pork back fat. The deckle of a brisket (triangular shaped fat) between the flat and point works well. I trim 20 or so brisket a year for catering and have used a lot of brisket fat for processing.

Re: Fat Cap / Top Cap [Re: hallfns] #6025893 11/12/15 08:20 PM
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hallfns Offline OP
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No it is the point!


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Re: Fat Cap / Top Cap [Re: hallfns] #6025895 11/12/15 08:21 PM
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Burnt Ends is what I'm after...


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Re: Fat Cap / Top Cap [Re: hallfns] #6025978 11/12/15 09:02 PM
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Originally Posted By: hallfns
Burnt Ends is what I'm after...


Then you want the point.


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Re: Fat Cap / Top Cap [Re: hallfns] #6030541 11/15/15 05:25 PM
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The point is the good stuff!!! Salt and pepper.


Re: Fat Cap / Top Cap [Re: hallfns] #6030867 11/15/15 09:27 PM
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lots of beefy knowledge here


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