The Flat is the leanest part of the Brisket, and has more meat than its "Point" counterpart. The Brisket is cut from the hard-working breast muscle, and needs to be cooked "low and slow" to maximize tenderness and flavor.
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Brisket (Flat) - this is the meatier, less fatty and more rectangular part of brisket. It's usually more expensive than the point (the other part of the brisket) in part because it's easier to slice nicely. Give it a good sear, then braise it for hours. It's beef that actually tastes better the next day.
You can enjoy the deep, woodsy flavor of smoked brisket even without a smoker. Wood chips, a deep roasting pan, and aluminum foil come together to make your oven a makeshift smoker.
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Zach Miller grew up on his grandfather’s farm in Charlottesville, Virginia when it was still a “gentleman’s farm” for racehorses. But Zach and his parents wanted to take the family legacy in a new direction. Zach wanted to see the farm—his childhood home—preserved as a profitable model of an alternative to industrial agriculture. That meant great-tasting steaks, healthy grasses, and a land stewardship that could continue long into the future.