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Beef: Forequarter, Lower Chuck Section, Brisket
By Ryan Farr
Published 2011
Begin cutting off the brisket from the top of the rib section, always keeping one side of the blade on the breastbone (this will result in a much higher yield).
Notice that the breastbone is beveled. Make your incision first and work your blade underneath the curvature of the breastbone.
Now turn it around and come in from the other side to meet up with your first cut, and the ribs will begin to release.
When the two cuts meet, the ribs will pull off easily, without cutting into the brisket.
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