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2. Brisket - Wikipedia

   en.wikipedia.org/wiki/Brisket

   Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing

3. Crowd Cow - Wikipedia

   en.wikipedia.org/wiki/Crowd_Cow

   Crowd Cow is an American online meat delivery marketplace. It connects fisheries and ranchers who raise livestock with consumers who want to buy meat. Based in Seattle, Crowd Cow was founded in 2015 by Joe Heitzeberg and Ethan Lowry.

4. Short ribs - Wikipedia

   en.wikipedia.org/wiki/Short_ribs

   British cuts of beef, showing the various cuts of short ribs. Short ribs, by definition, are not the entire length of rib. When the rib bone is cut into a 3-to-6-inch (7.6 to 15.2 cm) length, [9] [8] left as a section of meat (a "plate") containing three or four ribs [10] or cut into individual ribs with meat attached, the short rib is known as an "English cut".

5. Where’s the Beef? 7 Great Steaks You Can Buy Online for ...

   www.aol.com/where-beef-7-great-steaks-130000877.html

   Outstanding beef from the country's top purveyors. For premium support please call: 800-290-4726 more ways to reach us

6. Beef plate - Wikipedia

   en.wikipedia.org/wiki/Beef_plate

   Beef plate (also known as the short plate) is a forequarter cut from the abdomen of the cow, just below the rib cut. It is typically a cheap, tough, and fatty meat. In U.K. butchery, this cut is considered part of the brisket. [1] [2] [3] It is used for short ribs and two kinds of steak: skirt and hanger.

7. Beef Brisket with Lemon-Oregano Sauce Recipe - AOL

   homepage.aol.com/food/recipes/beef-brisket-lemon...

   Put the brisket in the pot, fat side up, and rub the garlic-oregano mixture all over it. Cover and refrigerate overnight. Add the broth and water to the casserole; the brisket should be submerged. Bring to a boil. Cover, reduce the heat to moderately low and simmer for about 3 1/2 hours, turning the brisket halfway, until the meat is very tender.