[Sca-cooks] brisket

Saint Phlip phlip at 99main.com
Wed Oct 1 07:21:51 PDT 2008

Wikipedia has a good picture:


On Wed, Oct 1, 2008 at 10:13 AM, Phil Troy / G. Tacitus Adamantius
<adamantius1 at verizon.net> wrote:
> On Oct 1, 2008, at 9:54 AM, Heleen Greenwald wrote:
>> Could someone please tell me what cut of meat brisket is in english?
>>  First off, I thought the word brisket WAS English, but I was told no. Then
>> I told this person that brisket was the the best or first cut of
>> roast....... what do I know? Could someone please enlighten me.
> At the risk of sounding a little gruesome, I find the best teaching tool for
> locating meat cuts on domestic meat quadrupeds is to imagine yourself on
> your hands and knees, with a line drawn down along your spine, another from
> between your collarbones, along your sternum, and down to your crotch, and
> two more drawn from your armpit, along your ribs, down to your hip.
> Essentially, your body will be divided into quadrants. If it makes you feel
> better, imagine doing it with pink lipstick, children's face paint, or
> chocolate sauce ;-)
> Brisket would be located, if you were a cow or I a cannibal, which we're
> not, but work with me here, along the front of your rib cage, approximately
> from your armpit to your middle ribs, and from the center line of your
> sternum to the middle of your ribs.
> Does that help?
> Adamantius
> "Most men worry about their own bellies, and other people's souls, when we
> all ought to worry about our own souls, and other people's bellies."
>                        -- Rabbi Israel Salanter
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Saint Phlip

Heat it up
Hit it hard
Repent as necessary.


It's the smith who makes the tools, not the tools which make the smith.

.I never wanted to see anybody die, but there are a few obituary
notices I have read with pleasure. -Clarence Darrow

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