Deckle: The fat and muscle attaching the flat to the rib cage. (Also, in common parlance, another term for the point.) Fat cap: The thick layer of fat atop the brisket.

What kind of meat is deckle?

Brisket Beef Cut The brisket cut includes the pectoral muscles, so it contains a fair amount of connective tissue. That fact dictates cooking methods. There are two brisket cuts. The point cut, also known as the deckle cut, is the fatty part of the brisket.

What does deckle off brisket mean?

Briskets are removed from the forequarter of a beef carcass cutting in a line parallel to the backbone through the cartilage in the juncture of the first rib with the sternum bone, continuing the cut across ribs 2-5 (see the diagram below). …