118 Beef Brisket Bone-In
This primal cut is separated from the plate by a straight cut passing between the 5th and 6th rib; from the chuck by a cut at a right angle to the first cut passing at a point slightly above the elbow joint; and from the shank by a cut which follows the natural contour of the elbow bone.
120 Beef Brisket Boneless
The cutting line of this cut is the same as that of the bone-in brisket. All bones and associated cartilage are removed. The thick layer of fat is removed.
120a Beef Brisket Deckle Removed
This cut is generated from the boneless brisket (120) after removal of the brisket deckle. This cut is the deep pectoral muscle and is trimmed practically free of fat.
120b Beef Brisket Point Cut, Deckle
This cut is generated from the boneless brisket (120) after removal of the deep pectoral muscle (120A). The deckle is removed along the hard fat and natural contour.