Chest of the steer. This is the fatty part of the brisket, also known as the deckle.
Best cooking method:
This cut of brisket has a high ratio of fat to meat. The fat lends a lot of flavor, which makes it great for smoking and shredding into sandwiches.
This is a great cut to use if you grind your own hamburger at home.
Flat cut brisket, chuck roast, short ribs.
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.