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Ziebold is an alumnus of The French Laundry, and calls the deckle of the rib eye by its French name, calotte, which means "cap." To him, the word "deckle" is a common butchers' term that applies only to the cut of meat on the brisket.
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findarticles.com/p/articles/mi_m3190/is_9_40/ai_n161016...
findarticles.com/p/articles/mi_m3190/is_9_40/ai_n16101608/
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deckle: a thick band of fat on (a cut of) meat; a very fatty cut of meat. ... 14, 2003): Blade Meat.…Also called deckle meat or corner pieces. This boneless cut is situated over the shoulder end of the primal rib and is removed when the rib is prepared for roasting. 1994 Anne Keegan Chicago Tribune (Feb.
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www.doubletongued.org/index.php/dictionary/deckle/
www.doubletongued.org/index.php/dictionary/deckle/
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Deckle is the fatty cap on certain beef cuts off of the rib. Deckle of rib roast is exquisite and fairly expensive, and takes only about 20 minutes to get to melt-in-your mouth perfection. The deckle of brisket is the fatty cap of the bri...
http://paulamaack.com/wordpress/?p=2543
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Recipe archives for the Jewish Food Mailing List ... Years ago, I once tried a first cut brisket, since I thought that it was a premium cut of meat, and must be the best. I was disappointed, finding it too dry; and returned to using deckle.
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www.jewishfood-list.com/recipes/beef_veal/brisket/deckl...
www.jewishfood-list.com/recipes/beef_veal/brisket/decklepotroast01.html
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The author of the Times article, Jane Sigal, picked up some beef chuck deckle at her local supermarket. Deckle is one term for the layer of meat on top of the cow's ribs, and Sigal claims it's "tender and succulent" when braised.
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www.thekitchn.com/thekitchn/roundup-ny-times-dining-sec...
www.thekitchn.com/thekitchn/roundup-ny-times-dining-section/cheap-meat-of-beef-chuck-deckle-and-lamb-tbones-083308
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Nation's Restaurant News had a mouthwatering article today on what it terms a long-overlooked beef cut: the deckle. ... that piece of meat is seriusly undercooked, no matter what anyone say, health regulations state that meat should reach 65 C before serving, otherwise its a health risk. those are just my two cents,
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www.slashfood.com/2006/02/27/deckle-gets-its-due/
www.slashfood.com/2006/02/27/deckle-gets-its-due/
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However, we leave the fat cap intact because through the smoking process it acquires a highly flavorful bark (or crust) and helps moisten the leaner deckle meat. Trimming and Serving Instructions 1. After removing brisket from the oven, smoker, or grill, carefully open the foil pouch.
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www.lobels.com/pdfs/bbq_brisket_instructions.pdf
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Meat cuts can be notoriously difficult to figure out, partly because they have so many aliases. Take beef deckle, which shows up on the menu at the Metropolitan Club in Chestnut Hill. A check of ''The Field Guide to Meat" lists deckle's other names as ''rib-eye lip," ''cap," and even ''rib lifter." ... April 12, 2006...
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www.boston.com/ae/food/articles/2006/04/12/prime_deckle
www.boston.com/ae/food/articles/2006/04/12/prime_deckle
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Third, My very own recipe for BBQ Brust Deckle (your kosher butcher knows) ... 1 Brust deckle - Sprinkle meat with ground cumin and let stand for about 15 min. ... Pour over sliced meat, cover tightly with foil and refrigerate for a couple of days.
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associate.com/recipes/B/124262.shtml
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