Awesome video that shows you where your favorite cuts come from

[MonsieurGhislain]

@joonjoon

There’s also a portion of meat connected to the brisket known as beef bacon/fatty beef (it looks like pork belly but it’s beef) but I don’t think they did anything with that here.

I believe that’s the navel. He just cuts it off the bottom of the loin section and sets it aside. I’ve read this is used for pastrami, but I’ve also read that it’s​ made with the brisket flat. Strange since one is very fatty and the other very lean. Having never had real New York pastrami (shame on me, I know) I can’t say which is true.