n.— «Most corned beefs are made from brisket, an ungainly cut of meat from the steer’s breast that runs anywhere from 8 to 13 pounds. Each brisket consists of two muscles: one, the so-called first cut, is flat, lean and of even thickness; the second cut, the deckle, is irregularly shaped and graced with more fat and connective tissue.» —“Recipe” Newsday (Long Island, N.Y.) Mar. 10, 2004. (source: Double-Tongued Dictionary)

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