Cut taken from the BrisketBrisket (Point Half)

Beef - Retail Cuts - Brisket (Point Half)

  • Cut taken from the forward portion of the Beef Whole Brisket (cut so that it tapers to a point).
  • Contains no bones.
  • Grainy cut of meat made of several layers of coarse, fatty muscles with a diagonal grain.

* Cookery Method = Moist

 End Retail Meat Cuts taken from the Brisket

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