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Size: X-Small- 5 to 6 lbs

Cut: Point

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


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


  • 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°


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