Deckle is a butchery term that can refer to different muscles or fatty sections depending on the cut and region. In North American meat trade usage, it is commonly used for the fatty point section or related tissue of a brisket, and also for the ribeye cap (the spinalis muscle). Because the term is not used consistently, chefs should confirm the exact cut with the supplier.
In brisket fabrication, deckle can refer to the fatty, connective-tissue-rich section associated with the point end or the material removed during separation and trimming. It is suited to slow cooking, smoking or braising when the specification includes suitable meat and fat.
The ribeye cap, or spinalis dorsi, is a tender, well-marbled muscle that wraps around the outside of the ribeye. It is highly prized for its flavour and can be separated and portioned as steaks or used in other preparations.
These two uses of “deckle” describe very different products with different yields, costs and cooking methods. A purchase order should identify the muscle, location, trim and intended use rather than relying on the word deckle alone.
Chef’s tip: Ask the butcher for a product description or photograph when ordering. Confirm whether the quote is for brisket deckle or ribeye cap before comparing price per kilogram.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
