Brisket Flat
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.
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.
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.
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.
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.
This product is currently sold out.
If you like Brisket Flat, you'll love the convenience and savings of our Farmers Market Subscription!
If you like Brisket Flat, you'll love the convenience and savings of our Farmers Market Subscription!
If you like Brisket Flat, you'll love the convenience and savings of our Farmers Market Subscription!
If you like Brisket Flat, you'll love the convenience and savings of our Farmers Market Subscription!
Cooking Basics
Cooking Basics
Cooking Basics
Cooking Basics
Cooking Basics
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Timbercreek Farm
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.
I'm so happy that you guys created this and that I found it. It is such an easy way to get amazing quality beef and the prices are great. Plus I'm trying some cuts that I never would have otherwise.
Marie H. of Seattle, WA
26 orders from Pacific Rogue Fullblood Wagyu, Engle Family Farms, Harlow Cattle Company and 6 more farms
