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.
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.
Recipe:
Oven-Smoked Pastrami
Recipe:
Oven-Smoked Pastrami
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.
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.
Recipe:
Oven-Smoked Pastrami
Recipe:
Oven-Smoked Pastrami
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.
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.
Recipe:
Oven-Smoked Pastrami
Recipe:
Oven-Smoked Pastrami
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.
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.
Recipe:
Oven-Smoked Pastrami
Recipe:
Oven-Smoked Pastrami
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.
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.
Recipe:
Oven-Smoked Pastrami
Recipe:
Oven-Smoked Pastrami
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.
Whether it's a farmer or a fisherman, we know them all by name — only working with the very best to bring you the most incredible meat and seafood.
Timbercreek Farm
Angus-hereford
Grass-fed, grass-finished
Charlottesville, VA
Antibiotic-free
Hormone-free
Angus-hereford
•
Grass-fed, grass-finished
Charlottesville, VA
Antibiotic-free
•
Hormone-free
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.