Beef Brisket, Flat Cut (Frozen)


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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.


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.

I need about