Brisket

unfortunately what you are looking for is called "la falda" which pretty much covers all the underside cuts of a steer. yer gonna hafta take a pic to the butcher and point to the front of the bottom chest or without a pic point at yer upper chest. we did something similar for a certain cut of pork and the butcher has been good with it ever since. we use the butchers at the chapala mercado.

I always ask for pecho....usually has to be ordered.
You might be able to get one from Rick Fischer, who used to own Early Bird restaurant on Ocampo, and now has a shirt shop just west of Diane Pearl on the same street.
He corns the brisket for sale, uncooked.

slainte39 wrote:I always ask for pecho....usually has to be ordered.
You might be able to get one from Rick Fischer, who used to own Early Bird restaurant on Ocampo, and now has a shirt shop just west of Diane Pearl on the same street.
He corns the brisket for sale, uncooked.

(Not intending to change the subject, but Rick's corned beef is mahvelous.)

If you want a good price, and fresh, never frozen, try the Carniceria across from Soriana's, about 1/4 block from the Municipal Slaughterhouse. He brings in pork and beef sides on Saturdays, leaves them to chill overnight, and by Sunday you can buy any cut you want. He is a very busy man, however, and does not have time to offer the finer add ons. An untrimmed brisket is an intimidating sight. Lots of meat and fat - luckily, there are lots of articles on the internet on how to trim brisket.

I am using our last pork belly from them. Making Japanese Kakuni from an Iron Chef recipe (Matamoto).

CHILLIN wrote:If you want a good price, and fresh, never frozen, try the Carniceria across from Soriana's, about 1/4 block from the Municipal Slaughterhouse. He brings in pork and beef sides on Saturdays, leaves them to chill overnight, and by Sunday you can buy any cut you want. He is a very busy man, however, and does not have time to offer the finer add ons. An untrimmed brisket is an intimidating sight. Lots of meat and fat - luckily, there are lots of articles on the internet on how to trim brisket.

I am using our last pork belly from them. Making Japanese Kakuni from an Iron Chef recipe (Matamoto).

I walk by there 2 or 3 times a week. Is there any English spoken? I still have a hard time with cuts of meat in Spanish.

as an ex swift packer person i can tell you what you are looking for is that #1 in the diagram if you want brisket for smoking or slow cooking.

lo siento yes the front of the chest as i said before.

No Pedro - you said everything was "la falda".

In both beef and pork, the flavor is always better towards the head. It is also better slow cooked on the bone.

The butcher at that shop speaks only a little English - but his lovely assistant speaks English. They cut a nice pork chambrete there - a long pork shank with the bone in. A slow cooked, specialty here in Jalisco.

CHILLIN wrote:No Pedro - you said everything was "la falda".

In both beef and pork, the flavor is always better towards the head. It is also better slow cooked on the bone.

The butcher at that shop speaks only a little English - but his lovely assistant speaks English. They cut a nice pork chambrete there - a long pork shank with the bone in. A slow cooked, specialty here in Jalisco.

the op was asking for "brisket" which is the front part of la falda en espanol. nothing to do with shanks. i'll stick to the 3 butchers in the mercado which either one of us can walk to. there is even a 4th outside on the north who does just beef. never used hin so i can't comment. all the meat is fresh and not frozen. i have even bought goat there and you can get chicken roti or fresh, eggs and rabbit from the chicken ladies outside. yes slow cook is popular and there are carnitas vendors out front too, saving you the trouble of doing it. inside is also a fresh chicken vendor.

Falda means "skirt" - skirt steak. Pecho means "breast" - brisket.

Karen Gruber is fully bilingual, living in a Mexican only community. She was formerly (now retired) U.S. Consul in Puerto Vallarta and an expert on Mexican cooking. She calls brisket pecho.

Massacre English as much as you want, but when you start on Spanish it reflects badly upon the gringo community, it is blatantly disrespectful and -well -makes you look rather "Naco".

I recommend that butcher because I have seen the way the sides are handled when they leave the slaughterhouse. Many times, at best, just a sheet of plastic in an open pickup truck, or hanging off the sides while these trucks deliver and sell throughout the Colonias. The carniceria meat locker is only a quarter block from the slaughter house - less chance of dirt and flies.

good for karen.there is more than one translation for brisket-google it. here's another la falda de buey. geeze such power you keep insisting that i have gary. now i am so powerful that what i say reflects badly on the entire gringo community-SNORK!

BRISKET -how many names do you have? gee let's find out and google BRISKET IN SPANISH-har!
in any event, all the op has to do is show a picture to his butcher of choice. we have used this technique with great success more than once and the butcher will tell you what he calls it. this can vary from butcher to butcher. what a surprise! capisce gary?

You guys could probably have an argument over which directions the sun rises and sets.  

I have ordered brisket from Tony's meat market. They know what it is. Granted it would not be as fresh as that which comes from the slaughter house 1/2 a block away. Sure was good though cooked in the crockpot with beef broth and a package of dry Liptons Onion Soup like my Mom use to make. Mom also made potato latkes with real chicken fat