If you’ve bitten into a slow-cooked, tender piece of beef chuck or a juicy brisket burger, you’ll know nothing quite compares to the irresistibly meaty flavour of these cuts of beef.
In fact, meat lovers around the globe search far and wide to get a taste of the beef chuck and brisket burgers – and we can’t blame them! But why are beef chuck and brisket so mouth-wateringly good? What separates these cuts from the porterhouses and the scotch fillets of the world?
Let’s take a look and see why these tender cuts of meat are so special for that tasty burger you truly desire.
- What is beef chuck anyway?
- But what is brisket?
- Dispelling the ‘cheap beef’ reputation
- Meet your new favourite beef chuck and brisket burgers
What is beef chuck anyway?
Beef chuck comes from the forequarter, which includes parts of the neck, shoulder blade and upper arm.
As you can imagine, these areas do quite a bit of work so the meat has a lot of connective tissue. It’s this connective tissue (along with fat content) that gives beef chuck its trademark meaty flavour and delicious juicy texture.
It also makes beef chuck suitable for a wide range of cooking methods and dishes such as roasts, meat curries, stews, and of course burgers.
At Ribs & Burgers, our mouthwatering beef chuck cuts are prepared and cooked to perfection, to ensure you are tasting a burger for an experience you won’t forget. Curious, are we? Try the iconic Bacon & Cheese, only at Ribs & Burgers today.
But what is brisket?
Brisket comes from the underside chest area and, like beef chuck, has plenty of connective tissue. There are two types of brisket:
Point end brisket: As the name suggests, this comes from the ‘point’ or ‘end’ of the cut, and is best suited to slow and low cooking methods such as braising. The pointed end makes great pulled brisket as it literally falls apart when cooked, for that delicious brisket burger.
Navel end brisket: This cut is more square-shaped and slices up more neatly, making it ideal for slow-cooked roasts.
Dispelling the ‘cheap beef’ reputation
Historically, beef chuck and brisket were seen as ‘cheap’ cuts of beef because cooking big chuck beef or brisket steaks quickly like you would a porterhouse or eye fillet would yield tough cuts of beef.
The problem with this method is that it doesn’t allow the connective tissue and fat in the chuck or brisket to really do their thang, and that’s where all the incredible flavour lives!
Thankfully, these days people recognise that brisket and chuck are some of the most flavoursome and tender cuts of beef around – all they need is a little TLC.
In fact, these days beef chuck and brisket are universally considered some of the best cuts of beef for making meaty, juicy, out-of-this-world good beef burger patties. You don’t believe us? Then try premium flame-grilled and behemoth masterpiece, inspired by Australian Down-Under – called The Loaded Burger. Trust us at Ribs & Burgers, your taste buds will thank us.
Meet your new favourite beef chuck and brisket burgers
At Ribs & Burgers, our new Tasty Burgers range is made with premium Australian beef chuck and brisket patties for that seriously epic burger experience. Our beef chuck and brisket patty is the product of countless tireless hours of taste testing (tough job, but someone’s gotta do it), and many more hours sourcing some of the most premium cuts of meat in Australia.
Keep it simple with a single chuck or brisket patty, and try our AWESOME MIGHTY DOUBLE if you dare! We’ve got classics to choose from like the Old School Cheese and the Butcher’s Original, plus favourites like The Aussie and the Tasty Mexican.