How many briskets per cow?

There is only one brisket per half cow. If it is trimmed, the butcher will take all of the fat off. If it is untrimmed, the butcher will take off the large hump of fat connected to this cut, but leave the rest of the fat intact. Brisket can be a tough cut to cook and needs lots of time to break down in order for it to become tender and delicious! Brisket can also be served in many ways, but one of the most common is to serve brisket burnt ends.

On a cow, where are the briskets?

There are two per cow; they’re located toward what would be your shoulder if you were looking at it in profile (the front part). They’ll look like giant wings: thick fat running through them and thin meat all around. Brisket flats will also have large layers of tough membrane called silver skin that needs to come off before cooking–it’s very hard work to remove so most people just leave it on.

Why is brisket so expensive?

Well, brisket is a very popular cut of beef. The brisket primal packer cut averages 18lbs per cow and yields about 15% loss (18*.15=27; 27/18=about a pound-and-a-half of brisket). That means that on average there is approximately one brisket for every three cows in the US:

This explains why brisket can be so expensive! It’s not easy to find and typically only comes by if you know where to look or have time to wait until it arrives at your local store. This makes sense too because people will always want more than what they are given…briskets cannot be kept frozen forever either making them even harder to come by.

The brisket is one of the primal cuts on beef. It comes from the breast/pectoral area. The brisket can be separated into the point and the flat, but is typically preferred as a “whole packer”.