Beef Anatomy 101

BBQ Anatomy 101: Gooseneck

Sep 22, 2016 By Daniel Vaughn

Meat terminology is a strange thing. Think about it. Knuckle, clod, and even brisket are odd names for beef cuts. But none sound quite as funny as the gooseneck. It doesn’t come from the neck (it frankly doesn’t even sound like it comes from a steer), and no, it isn’t…

BBQ Anatomy 101: Know Your Brisket

May 31, 2013 By Daniel Vaughn

IF YOU’RE EATING BRISKET in Texas, chances are that your favorite pitmaster is ordering Item No. 120: a beef brisket, deckle-off, boneless. The number corresponds to the cut of meat defined by the Institutional Meat Purchase Specifications, or IMPS. No. 120 is “boneless,” meaning that ribs one through four have been…