ブリスケット・お肉と調理方法
Brisket is a cut of beef from the chest area, right around where the front legs meet the body — as shown in the diagram below.
In Japan, this cut is often referred to as “burisuke,” “mae-bara,” or “kata-bara.” When you see packages labeled “thinly sliced belly meat,” it’s often this part of the cow. Since this area is well-used and connected to the front legs, brisket has a fine grain with a pleasantly firm texture. It's a fatty cut, but it's also rich in collagen, making the fat feel smooth rather than heavy. Brisket is typically sold as two large triangular cuts: the Point End and the Flat End. Each cut usually weighs around 6 pounds (about 2.7 kg) and measures roughly 30 cm across. Only two packs of each can be taken from a single cow — making it a rare and special cut. Both parts are ideal for slow cooking methods like oven-roasting, grilling, or smoking. While they’re often used in similar ways, each part has its own unique characteristics.
Point End – Rich and Juicy
Let’s start with the Point End, which comes from the more tapered end of the brisket.
This section contains more fat, which gives it a rich, juicy texture when cooked. It becomes wonderfully tender and falls apart easily — perfect for dishes like pulled beef. It’s also a great choice for making our previously introduced Beef Tacos.
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Flat End – Leaner but Tender
The other part is the Flat End, which is a bit more rectangular in shape.
Great for Thin Slicing!
In the U.S., brisket is commonly grilled, smoked, and served at barbecues. But in Japan, it’s also often sliced thinly and used in dishes like yakiniku, gyudon (beef rice bowls), or shabu-shabu. It’s also perfect for nikujaga (meat and potato stew). The Point End, when trimmed and sliced, is sometimes sold as a premium cut known as “tokujo kalbi.”
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Tips for Slicing – Half Frozen is Best!
The trick to thin slicing is to cut the meat while it’s half-frozen. If it's too soft, it’s hard to get clean, thin slices. We recommend thawing it in the refrigerator for 5–6 hours before slicing. A meat slicer is ideal, but a kitchen knife will do just fine (the photo above was sliced by a customer using a knife!).
Also, slicing against the grain is key! For more slicing tips, check out our detailed page below:
How to Slice Beef Thinly
As we mentioned at the beginning — brisket is also perfect for smoking or grilling! Even if you don’t have a fancy BBQ grill, it can be roasted right in your oven at home.
Brisket from The H Farm holds up beautifully to smoking — the rich beef flavor won’t be overpowered by spices or sauces. Even with a light seasoning, you’ll still enjoy the full taste of the meat. Give it a try!
👉 [Click here to order yours]