Brisket - Point 5.74#

The picture to the left is the actual cut of Beef that you'll be purchasing. We love that you can actually see the cut color and texture of beef that you will soon be enjoying.

The brisket point is one of two large, boneless cuts of beef from the brisket, or breast meat. The point cut is round and fatty. It's best when cooked low and slow.

The brisket point is traditionally the cut used for corned beef. The cured corned beef packages sold in supermarkets for St. Patrick's Day are often brisket points.

Other Common Names

• Deckle
• Second Cut of Brisket