Trying your hand at cooking up some brisket? Here is what you need to know about what temperature to aim for when firing up ...

For steak lovers, a deckle refers to the ribeye cap -- that special cut at the top of the ribeye separated from the filet by a thick strip of fat. The tender meat combined with the juicy marbling ...

and now found nationwide. They're like brisket concentrate: flavor bombs of crunch, tenderness and fat. Deckle: The fat and muscle attaching the flat to the rib cage. (Also, in common parlance ...

No. 120 is “boneless,” meaning that ribs one through four have been removed (Item No. 118 is just “Beef Brisket” and the bones remain intact), and the “deckle,” or the hard fat between ...

calling the brisket point the deckle is not accurate) and it was mostly fat, its of soft, buttery fat. I saved a good bit for chopped beef sandwiches, especially important since there was no fat cap.

LaFrieda’s basic blend combines equal parts of beef shoulder, the fattier clod portion of the shoulder, brisket with the deckle fat attached, and boneless short ribs. The shoulder brings a ...

It comes in all sorts of different varieties, but the elemental pleasures of blood, bone, and the lustrous top layers of deckle fat remain timeless and the same. We’ve excluded special-order ...