Deckle meat refers to a specific part of beef with two primary meanings depending on the cut of meat:
- Brisket Deckle: This refers to the thick portion of hard fat and intercostal meat running on top and between the point and flat cuts of a brisket (a cut from the cow's chest). It includes muscles, rubbery membranes, cartilage, and connective tissues that hold the meat to the rib cage. The brisket deckle is often trimmed off because it is tough and fatty, but it contains flavor. Some people keep some deckle on the brisket for grilling or smoking.
- Ribeye Deckle (Ribeye Cap): This is the outer layer of the ribeye steak, specifically the spinalis dorsi muscle, also known as ribeye cap or butcher's butter. It is prized for its tenderness, juiciness, and marbling, making it one of the most desirable and flavorful parts of the ribeye. It can be cooked quickly at high heat and is sometimes sold separately as ribeye cap steak.
In summary, "deckle" can refer to either a fatty, tough outer layer on a brisket or the highly prized, tender ribeye cap muscle depending on the context. The ribeye deckle is considered a flavorful and tender cut, while the brisket deckle is often removed but can add flavor if cooked properly. Thus, deckle meat generally indicates a fatty and flavorful outer portion associated with either brisket or ribeye beef cuts.
