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cold cut. 1. Usually, cold cuts. slices of unheated salami, bologna, ham, liverwurst, turkey, or other meats and sometimes cheeses. Origin of cold cut.
1 Brisket - another tough cut, usually not subdivided but available as top brisket and bottom brisket, used for corned beef, brisket, and as addition into ground meat for flavor.  Plate - includes short ribs and skirt steak cuts. Used for braising and carne asada.