Beef Brisket, Flat Cut (Frozen)

Comes from:

The chest. We cut the whole brisket into two pieces, the flat cut and the point cut.

Best cooking method:

Great for a Sunday roast, smoking or corning, or celebrating any holiday from Passover to St. Patrick’s Day. This tough muscle needs specific cooking to tenderize the meat. You’re going to need a significant amount of time, and, depending on the recipe, maybe even several days. It’s worth it. That’s what makes the end result so special.

Tips:

As the cookbook author Joan Nathan says, “Brisket takes on the character of whoever cooks it.”

Similar cuts:

point cut brisket, chuck roast, short ribs.

Ordering instructions:

The weight range options listed above are based on how much this cut usually weighs. We always recommend about 1/2 lb. of protein per person. If the available weight options are not enough to meet your recipe requirements, please use the selector on the right-hand side to choose multiples of this cut.