The piece count of USDA Choice Angus Beef Special Trim Cryovac varies by bag and is priced per pound. This is a specialty cut of beef that tastes great and is juicy. The beef is flat and a bit thin, and it has muscles just below and above the blade bone.
Beef special trim is a unique cut of meat that often causes confusion among home cooks and professional chefs alike. Many people mistakenly believe that beef special trim is the same thing as brisket. However, while they share some similarities, beef special trim and brisket are distinct cuts of meat from different parts of the cow.
In this article, we’ll break down exactly what beef special trim is, how it differs from brisket, and when you may want to use each cut in your recipes. We’ll also provide some tips on how to cook beef special trim to make the most of its flavor and texture. Let’s dive in!
What Is Beef Special Trim?
Beef special trim refers to small pieces of lean beef trimmed away from larger cuts during butchering and processing. It comes from any area of the cow except for the shanks or heels. To qualify as beef special trim, the pieces must be at least 1.5 inches thick and have one side with a surface area of 8 square inches or more.
The pieces that make up beef special trim can vary greatly in size, shape, and makeup. You may get some chunks that resemble tiny roasts or steaks, while others look more ragged and irregular. The one thing they have in common is that they are very lean since all visible fat and bones are removed.
This versatility is why beef special trim is so popular for use as an ingredient in processed and value-added beef products. The lean meat works well for making ground beef, beef jerky, canned beef, or any recipe where you want the beef flavor without a lot of fat.
How Is Beef Special Trim Different Than Brisket?
While they are both beef cuts, brisket and beef special trim come from different areas of the cow and have distinct textures and flavors
Brisket comes from the breast section of the cow, specifically the pectoral muscles. It’s known for its abundant marbling, which results in beef that becomes very tender and juicy when cooked low and slow. Brisket is synonymous with barbeque and is often smoked or braised.
Beef special trim has more variance since it can come from any primal except the shanks and heels. It tends to be quite lean and is not as inherently tender as brisket. Beef special trim is better suited to quick cooking methods like grilling or sautéing. The leanness makes it a smart choice for recipes where you don’t want a lot of fat, like in chili or tacos.
So while brisket is a specific cut from the chest with a signature flavor and texture beef special trim is more generic lean beef from mixed areas of the carcass.
When Should You Use Beef Special Trim vs. Brisket?
Knowing the differences helps determine when to use each cut. Here are some good guidelines:
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For barbeque especially slow-smoked always go for brisket. The fat marbling delivers the tender, fork-tender meat that is perfect when smoked low and slow.
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When making a pot roast or other braise, brisket is also a great choice. The moisture and fat keep it from drying out.
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For a leaner stew meat or soup beef, turn to beef special trim. The meat will add nice flavor without excess fat.
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If making burgers or meatloaf, either ground beef special trim or brisket trim would work well. Special trim may be a bit leaner.
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For carne asada, grilled steaks, or stir fries, the beef special trim is a better pick. Brisket can become tough if cooked hot and fast.
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When budget is a concern, beef special trim tends to be more affordable. Brisket is priced at a premium for its renowned flavor and texture.
Keep these general guidelines in mind when deciding which cut best suits your needs. And don’t be afraid to experiment – while they are different, both brisket and beef special trim make delicious beef dishes!
Tips For Cooking Beef Special Trim
Since beef special trim can vary in makeup, the exact cooking method you use will depend on the size and shape of the pieces you get. Here are some tips:
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Choose high-heat, quick cooking methods like grilling, broiling, sautéing, or stir frying. These will add nice char and caramelization to the exterior while keeping the inside juicy.
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If working with larger, roast-like pieces, sear them first on all sides, then finish roasting in a 400°F oven until they reach your desired doneness.
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Smaller pieces are great for kebabs. Marinate them first to add extra flavor.
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Pound any irregular or oddly-shaped pieces to an even thickness so they cook evenly.
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Add lots of flavor boosters like fresh herbs, spices, garlic, soy sauce, or teriyaki when cooking beef special trim. The leanness means it benefits from added seasoning.
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Don’t overcook special trim or it can become tough and dry. Cook to medium rare or medium doneness at the most.
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Slice special trim pieces across the grain after cooking for maximum tenderness.
With its versatility and leanness, beef special trim is a unique cut that every home cook should have in their repertoire. Now that you know how it differs from brisket and how to cook it to perfection, you can start enjoying this underrated beef cut. Put special trim to work in your next stir fry, kebabs, roast, or any dish where you want pure, beefy flavor without all the fat.
How Is Beef Graded?
As per the USDA, there are three main types of meat that you can find in stores: Prime beef, Choice beef, and Select beef. The grading system is based on the maturity, lean color, marbling and texture of the meat. As a good rule of thumb, the more marbling there is, the more tender and flavorful the beef. The USDA Choice Angus Beef Special Trim Cryovac is still a very good cut of beef, but it doesn’t have as much marbling as a prime beef cut.
What Types of Meals Can Be Created with the USDA Choice Angus Beef Special Trim?
This cut of meat is very versatile. It can be marinated and then grilled or broiled. It can be ground or made into cube steaks. It can be chopped and added to stews, stir-fry or fajitas. It can be sliced thin and made into sandwiches.
The USDA Choice Angus Beef Special Trim Cryovac makes a good addition to your meal planning. It should be considered just as crucial to your beef choices as tenderloin and beef brisket. Like beef tenderloin, this cut of beef can be used to make a wide range of dishes in a high-end restaurant, a friendly neighborhood diner, or at home for a family dinner. The USDA Choice Angus Beef Special Trim Cryovac is next to the fine Angus beef steaks, the best beef tenderloin, and the soft beef brisket. This particular cut may only be available at certain clubs. Feel free to ask your local Club if the Special Trim is stocked. If the item details above aren’t accurate or complete, we want to know about it.
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FAQ
What is Sam’s beef special trim?
What are considered beef trimmings?
Is beef short plate the same as beef brisket?
What is beef pectoral meat used for?
Should brisket be trimmed?
While leaving your brisket untrimmed is not the end of the world,you’ll have much better flavor if you trim it. Often brisket comes with a large, thick fat cap known as the deckle. This fat cap won’t break down during cooking, as it’s just too thick.
What is the healthier substitute of brisket?
Brisket is high in fat. Instead of brisket, lean meat like chicken, turkey and fish will be a good option for healthy lifestyle. Chicken is good source of protein and has very less fat. Omega-3-fatty acids are good for healthy heart, which we used to get from fish.
What is a full beef brisket?
A full brisket is a single cut of beef, and each cow has two: one on each side, just above the front shanks and below the chuck. The confusion comes from when you’re standing in front of the meat case, and see three different-looking pieces of meat, and they all say beef brisket. A full beef brisket is two pieces of meat that make up the whole.
What is the meat side of a brisket?
A beef carcass has two briskets and on every brisket is a meat side and a fat side; Simply put, the meat side has meat and the fat side has fat. Below is a diagram that shows the fat side and the meat side of a brisket. On the meat side we have deckle fat, silver skin, the flat muscle, and the point muscle.