guide to beef cuts

beef point end brisket


beef brisket
beef brisket section

The brisket is a flavorful, affordable cut that’s commonly braised (pot roast), smoked, ground, or made into corned beef. It can also be cubed for use as stew meat or ground into 75%/25% lean/fat ground beef.

This brisket is the triangular Point End Brisket (briskets are commonly separated into two cuts: Navals & Point Ends).

After cooking, brisket should be sliced against its prominent grain for ideal tenderness.

Applications: Braise, Roast, Corn, Smoke, or Grind.



fat content

Butchery Tutorial:

suggested dishes:

White Wine Braised Brisket

Pot Roasted Grass-Fed Brisket

Pan-Fried Grass-Fed Brisket with Marsala Mushrooms