Contact Information

Dr. Tony Pescatore, Ph.D.
Interim Department Chair

900 W.P. Garrigus Building Lexington, KY 40546-0215

+1 (859) 257-2686

Beef Cattle Discovery - Retail Cuts - Brisket (Point Half)

Beef Cattle Discovery - Retail Cuts - Brisket (Point Half)

Beef Cattle Discovery - Retail Cuts - Brisket (Point Half)


Cut taken from the Brisket Brisket (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

Contact Information

Dr. Tony Pescatore, Ph.D.
Interim Department Chair

900 W.P. Garrigus Building Lexington, KY 40546-0215

+1 (859) 257-2686