Grain Fed Angus Brisket
Our Beef Point End Brisket is traditionally one half of the muscles of the chest. It is cut into two halves – the navals and the point end. Our Beef Point End Brisket is traditionally triangular in shape and it has two muscles – the point and the brisket that is separated by an extra coating of fat with each muscle running in different directions. It is meant for slow cooking, which makes the beef tender.