BRISKET

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$49.50
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Size: 4.75 to 6 lbs

Cut: Point

Only 3 left!

BRISKET is a premium beef brisket, cut from the shoulder of beef. This cut is renowned for its high fat content, making it tender and juicy. BRISKET has a distinctive, savory flavor that is perfect for barbecues and slow-cooking. Its high fat content makes it an ideal cut for smoking.

  • Small- 6 to 7 lbs
  • Medium- 7 to 8 lbs
  • Large- 8 to 9 lbs
  • X-Large- 9 to 10 lbs
  • XX-Large- 10 to 11 lbs
  • XXX-Large- 11 to 12 lbs 

The difference between a flat cut and a point cut brisket lies in their shape, fat distribution, and cooking characteristics.

The flat cut, also known as the "first cut" or "thin cut," is a leaner and more uniform portion of the brisket. It is typically rectangular in shape with a thin layer of fat on one side. The flat cut is popular for its consistency and ease of slicing. When cooked properly, it yields tender, lean slices of meat, making it ideal for sandwiches or serving as a standalone dish.

On the other hand, the point cut, also referred to as the "second cut" or "deckle," is thicker and has more marbling and fat content throughout the meat. It has a distinctive triangular shape and often includes the deckle fat cap on top. The point cut is known for its rich flavor and juiciness due to the additional fat. It is commonly used for slow cooking methods like smoking, braising, or making traditional barbecued brisket. The point cut is also favored for its succulent and well-marbled meat, which can be shredded or chopped for various dishes.

While both cuts come from the same brisket, they offer slightly different characteristics and are often chosen based on personal preference and cooking methods. Some recipes may call for using a combination of both cuts to achieve a balance of tenderness and flavor.

  • Pasture Raised

  • Grass and non-GMO Grain Fed Premium Beef

  • Raised Without Hormones or Antibiotics

  • Dry-Aged

  • USDA Inspected

All Natural, Indiana Pasture Raised Angus Beef

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FAQs

Insert a meat thermometer probe into the thickest part of the meat to take the temperature.

Poultry

  • Dark meat (thigh, leg): 170º to 175º
  • White meat (breast, wing): 160º to 165ºF

Fish

  • Medium-rare: 120º
  • Medium: 135º

Beef & Lamb

  • Rare: 125°
  • Medium rare: 130° to 135°
  • Medium: 135° to 140°
  • Medium well: 140° to 150°
  • Well done: 155+°
  • Ground: 160°

Pork

  • Medium rare: 145°
  • Medium: 150°
  • Well done: 160°
  • Ground: 160°

Beef

Bold, robust spices enhance beef's hearty flavor.

  • Salt & Black Pepper: Essential for any beef preparation.
  • Garlic Powder/Onion Powder: Adds savory depth.
  • Paprika (Smoked/Regular): Great for grilling or roasting beef.
  • Rosemary & Thyme: Ideal for steaks or beef roasts.
  • Cumin: Perfect for ground beef dishes like tacos.
  • Chili Powder: Adds heat for brisket or ribs.
  • Worcestershire & Soy Sauce: Not spices, but fantastic umami boosters for marinades.
  • Mustard Powder: Great for rubs, especially with brisket.

Pork

Pork works well with both sweet and savory spices.

  • Brown Sugar: Adds sweetness for ribs and pork roasts.
  • Paprika & Cayenne: For spicy rubs, especially with BBQ.
  • Sage & Thyme: Ideal for sausages and pork roasts.
  • Garlic Powder: A go-to for most pork dishes.
  • Fennel Seeds: Adds a mild licorice flavor—excellent for Italian sausages.
  • Chinese Five-Spice: Pairs well with pork belly and ribs for an Asian twist.
  • Apple Cider Vinegar: Common in marinades or sauces to cut through pork’s richness.

Poultry (Chicken/Turkey)

Light herbs and spices bring out the mild flavors in poultry.

  • Lemon Pepper: Adds brightness to grilled or roasted poultry.
  • Garlic & Onion Powder: Basic yet essential for most poultry dishes.
  • Thyme, Sage & Rosemary: Fantastic for roast chicken or turkey.
  • Paprika & Chili Powder: Adds mild heat and smokiness.
  • Cumin & Coriander: Great for spiced chicken dishes.
  • Curry Powder: Adds depth to chicken stews and grilled dishes.
  • Herbs de Provence: A blend of thyme, basil, rosemary, tarragon, and lavender—perfect for poultry.
  • Buttermilk Marinade: Helps tenderize chicken while adding subtle tanginess.