Is Beef Special Trim Brisket? Clearing Up the Confusion

Beef special trim is a unique cut of meat that has caused some confusion among home cooks and professional chefs alike. Special trim consists of lean beef trim pieces from various primal cuts, leading some to wonder – can it come from brisket? Let’s clear up the uncertainty around whether beef special trim can be brisket or not.

What Exactly is Beef Special Trim?

Beef special trim refers to trimmed pieces of beef from any primal cut except for the shank or heel. It must have a surface area of at least 8 square inches and be no less than 0.5 inches thick at any point. The bones, seam fat, heavy connective tissue, and thick fat cover are removed.

This leaves behind a lean cut that is commonly used for further processing into ground beef, beef broth, pet food, or other manufactured beef products. It allows maximum use of the whole carcass.

Can Special Trim Come from Brisket?

Yes, special trim can come from the brisket primal cut. The brisket is located on the lower chest area of the cow. It contains a lot of connective tissue, so it must be cooked slowly using moist heat to become tender.

When a whole brisket is broken down by a butcher, the usable whole muscle cuts are removed, and the remaining lean trim pieces can be classified as beef special trim provided they meet the size requirements.

So while special trim is not sold as intact brisket, some of the trim sold under this label may originate from the brisket primal section

How to Identify Brisket in Special Trim

It can be difficult for the average consumer to identify brisket pieces within special trim. Here are some tips:

Look for pieces with an elongated grain and moderate marbling – characteristics of whole brisket.
Brisket trim may have a thicker, meatier texture compared to trim from the chuck or round.
The color is often reddish-pink and the fat cap may be yellowish.
Identifiable slices may show the deckle fat seam typical of brisket.
The heavy connective tissue and membranes will be removed but some interior seam fat may remain.

Without cutting into identifiable muscle shapes, verifying exact primal origins is nearly impossible. But brisket can make up a portion of special trim.

Grading and Quality of Special Trim Brisket

Beef special trim mixes together trim from various quality grades like Prime, Choice, and Select. When sourced from brisket, the grading depends on the overall carcass grade.

Higher quality brisket is abundant in intramuscular marbling which keeps it moist during low, slow cooking. Special trim pieces lack this even marbling distribution since the fat cap and deckle are removed.

While special trim brisket can’t replicate the buttery richness of a Prime full packer brisket, it still contributes characteristic flavor and tender texture when used inprocessed products or stews.

How to Cook Special Trim Brisket

Cooking special trim brisket takes some technique since the pieces are lean and uneven. Here are some tips:

Brown the pieces well to build fond for richness.
Braise or stew using moist cooking methods. Avoid grilling.
Add collagen-rich elements like oxtail or chicken feet to compensate for lost connective tissue.
Use a pressure cooker to shorten brisket’s traditionally long cooking time.
Chop or shred into small bits after cooking for the best texture.
Pair with bold seasonings and sauces to boost flavor.

While special trim brisket requires some finesse, with the right methods it can make delicious pan sauces, chili, soups, and more.

Nutrition of Special Trim Brisket

As a leaner cut, special trim brisket offers a few nutritional benefits:

It is lower in fat and calories than intact brisket at around 150 calories and 5g fat per 4 oz serving.
The protein content remains high at over 25g per serving.
The fat profile contains more heart-healthy unsaturated fat than a whole brisket.
It is a good source of iron, zinc, and B-vitamins.

Just watch sodium levels in manufactured products made with special trim brisket. Otherwise, it makes a nutritious choice.

Buying and Storing Special Trim Brisket

Since beef special trim is not typically sold direct to consumers, finding brisket pieces takes some effort:

Check with high-end local butcher shops to see if they save and sell their brisket trim.
Look for “lean beef stew meat” which may contain brisket trim.
Buy larger batches of untrimmed whole brisket and trim it yourself.
Use ground beef labeled “made with brisket trim”.

Once purchased, store the brisket trim pieces as you would stew meat. Refrigerate for 2-3 days or freeze up to 3 months until ready to use.

Special Trim Brisket Shines in Stews and Chilis

While not the same as smoking a full packer brisket, beef special trim containing shreds and slices of brisket can add protein, richness, and character to braised dishes. Its lean yet flavorful nature makes it ideal for healthy weekday meals. With the right prep and cooking methods, brisket special trim brings signature depth to soups, chilies, sauces, and more.

Frequency of Entities:
beef special trim: 10
brisket: 21
trim: 8
fat: 5
lean: 4
cooking: 3
flavor: 2
texture: 2
marbling: 2
stew: 2
ground beef: 2
protein: 1
grading: 1

I Discovered a new cut of beef that is 50% CHEAPER

FAQ

What is special trim beef used for?

Trim pieces from any primal section other than Shanks or Heels that are at least 8 square inches on one side and no less than 1.5 inches thick at any point. Bones and fat surface should be removed. Most often used for further processing into ingredient beef.

What are considered beef trimmings?

Beef trimmings are pieces of meat remaining after steaks, roasts, and other cuts are removed. Beef trimmings are very often used to make ground beef.

What is beef pectoral meat used for?

Though most of the pectoral meat is contained within the brisket (the chest of the cow), there is a deep pectoral muscle that is part of the chuck. It tends to be very grainy, with dense fibers, and works well for stew meat.

What cut is angus beef?

Steaks: Angus high-quality beef is celebrated for its use in premium steaks. It’s the top choice for classic cuts such as ribeye, sirloin, T-bone, filet mignon, New York strip, and Picanha steaks. These cuts are prized for their rich marbling, which enhances flavor and tenderness.

Should brisket be trimmed?

While leaving your brisket untrimmed is not the end of the world,you’ll have much better flavor if you trim it. Often brisket comes with a large, thick fat cap known as the deckle. This fat cap won’t break down during cooking, as it’s just too thick.

What is the meat side of a brisket?

A beef carcass has two briskets and on every brisket is a meat side and a fat side; Simply put, the meat side has meat and the fat side has fat. Below is a diagram that shows the fat side and the meat side of a brisket. On the meat side we have deckle fat, silver skin, the flat muscle, and the point muscle.

What is a full beef brisket?

A full brisket is a single cut of beef, and each cow has two: one on each side, just above the front shanks and below the chuck. The confusion comes from when you’re standing in front of the meat case, and see three different-looking pieces of meat, and they all say beef brisket. A full beef brisket is two pieces of meat that make up the whole.

How much fat do you need to trim brisket?

As a general rule of thumb, you wantabout 1/4 inch of fat remaining. Excess trimming with leave you with a dried-out cut of meat. And the fat prevents burning the meat during cooking. Trimmed brisket also has a much more appealing appearance for serving. Big rubbery chunks of fat aren’t all that attractive.