Brisket - 2nd Cut - Trimmed

The second cut, also called the point or deckle, is fattier, more flavorful half of the whole brisket. More marbled than the flat, it stays moist and tender through long cooking and delivers the richest, most gelatinous result. Prized for burnt ends in barbecue, as well as braised holiday preparations, where richness is the priority. We will have it cleaned and ready for your favorite recipe

Note: Final weight is determined at time of cutting in store.

Cut Details
Breed: Black Angus
Primal: Brisket | Point / Second Cut
Fresh never frozen
USDA Prime
Hormone-free
Antibiotic-free
Humanely raised beef

Butcher's Tip: The fat cap is your friend. Leave it on during cooking to baste the meat. Low and slow is mandatory. The point can handle even longer cooking than the flat.