Beef Brisket

From the lower chest or breast section of the cow, specifically the brisket primal, just above the front legs.

Characteristics:

• It’s a large, tough cut because it comes from muscles that support much of the animal’s weight.

• Composed of two main muscles:
  -Flat (leaner, thinner portion) – more uniform in shape, good for slicing.
  -Point (fattier, thicker portion) – more marbled, ideal for shredding and burnt ends.

• Usually sold whole (“packer brisket”) or separated into flat and point.

Brands: IBP, Demkota, Kepak, Teys, Omugi
Origin: USA, Ireland, Australia
Packing: 4-7kg/pc | 20-37kg/cs
Best For: Tacos & Burritos, Salad, Sandwiches, Stews