Two distinct muscles (flat and point) deliver balanced leanness and rich marbling for superior taste
Ideal for smoking, braising, or oven roasting to suit various cooking styles
Versatile cut suitable for sandwiches, tacos, and Sunday dinner
Fresh, whole form ensures optimal texture and flavor
Summarized by Shop
A true Texas classic, the Brisket comes from the lower chest of the steer and is made up of two distinct muscles: the flat and the point. The flat is lean and uniform in shape, while the point is thicker, more marbled, and packed with rich intramuscular fat. Together, they create a cut that’s bold in flavor and built for low-and-slow cook