| Term | Definition |
|---|---|
| Brisket Point Or Flat | A beef brisket has two muscles - the point and the flat. The point is the fattier end of a brisket. It can also be referred to as the deckle. The flat is the larger of the two muscles and has less fat. It is ideal for slicing.
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| Brochette | French term for kabob, food cooked on a skewer.
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| Bundner-Fleisch | Switzerland - Similar to Bresoala above.
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| Burnt Ends | Cubes of smoked brisket usually made from the point. After a brisket is smoked, the point can be removed, chopped into cubes, tossed with additional rub and sauce, and returned to the cooker.
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| Butt Ham | A bone-in ham taken from the upper portion of the femur that may also include the aitch bone
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| Butterfly | A term referring to a single muscle, or group of muscles, that has(ve) been cut in one or more places to leave a hinge so the cut can be opened like butterfly wings The process produces a thinner meat cut that will cook quicker or more evenly or both The term may also refer to a chicken carcass that where the spine is removed to allow the carcass to open flat
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