Brisket vs. Deckle — What's the Difference?

Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the definition of the cut differs internationally.

A deckle is a removable wooden frame or "fence" used in manual papermaking. It can also mean deckle edge paper, which is a type of industrially produced paper with rough cut, distressed edges used in the book trade.

The chest of an animal.

A frame used in making paper by hand to form paper pulp into sheets of a desired size.

The ribs and meat taken from the chest of an animal.

A deckle edge.

The chest of an animal.

A frame or edge which limits the pulp and, consequently, the size of the resulting paper.

A cut of meat taken from the chest, especially from the section under the first five ribs.

A membrane covering the outermost side of a brisket of beef, where it was attached to the rib cage

That part of the breast of an animal which extends from the fore legs back beneath the ribs; also applied to the fore part of a horse, from the shoulders to the bottom of the chest.

(Jewish cuisine) The fattier, smaller point-cut portion of a brisket of beef, being the superficial pectoral muscle.

A cut of meat from the breast or lower chest especially of beef

A separate thin wooden frame used to form the border of a hand mold, or a curb of India rubber or other material which rests on, and forms the edge of, the mold in a paper machine and determines the width of the paper.

Rough edge left by a deckle on handmade paper or produced artificially on machine-made paper

(paper making) a frame used to form paper pulp into sheets