Beef Brisket

Comes from:

The chest. We cut whole brisket as well as smaller portions.

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:

Tri-tip, chuck eye roast, short ribs.

Ordering instructions:

We’re offering a whole beef brisket and flat cut and point cut options.  A whole brisket typically weights between 9 and 12 pounds.

The flat cut and point cut are generally between 4 and 5 pounds.

Note that all “2020 Holidays” products require one week lead time.
We’ll be in touch after you place your order to confirm your order and pickup time.