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Brisket
| 1 small point end (2 to 3 pounds) | Approx 2.5 pounds @ $10.00/pounds = $25.00 + $0.00 Assembly |
| 1 small flat end (2 to 3 pounds) | Approx 2.5 pounds @ $10.00/pounds = $25.00 + $0.00 Assembly |
| 1 medium point end (3 to 4 pounds) | Approx 3.5 pounds @ $10.00/pounds = $35.00 + $0.00 Assembly |
| 1 medium flat end (3 to 4 pounds) | Approx 3.5 pounds @ $10.00/pounds = $35.00 + $0.00 Assembly |
| 1 large point end (4 to 5 pounds) | Approx 4.5 pounds @ $10.00/pounds = $45.00 + $0.00 Assembly |
| 1 extra-large point end (5 to 8 pounds) | 7.7 pounds @ $10.00/pounds = $77.00 + $0.00 Assembly |
Beef brisket is from the breast section between the foreshank and plate. It contains of layers of fat and lean meat, but no bones. Often cured in salt brine to make corned beef brisket, it is usually prepared by braising or by cooking in liquid. Available in either the whole or half brisket. If cut in half, one side is pointed and one side is flat. The flat end of the brisket is less fatty, has a rectangular shape and is better for slicing. The pointed end is considered more flavorful and has a streak of fat running through the middle. Click the photo above to see what each option looks like.
