Beef Anatomy 101

Gooseneck 08

BBQ Anatomy 101: Gooseneck

Meat terminology is a strange thing. Think about it. Knuckle, clod, and even brisket are odd names for beef cuts. But none sound quite as funny as the gooseneck. It doesn’t come from the neck (it frankly doesn’t even sound like it comes from a steer), and no, it isn’t shaped like the neck of a fowl, either. The gooseneck comes from the round (another awkward name), or the rear of the steer. This tough cut…


BBQ Anatomy 101: Know Your Brisket

IF YOU’RE EATING BRISKET in Texas, chances are that your favorite pitmaster is ordering Item No. 120: a beef brisket, deckle-off, boneless. The number corresponds to the cut of meat defined by the Institutional Meat Purchase Specifications, or IMPS. 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 the rib cage and…