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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.
True Grit Cattle Company has been around for 100 years — a fifth-generation family farm — and has an ardent goal of raising the very best black Angus beef. Bob McConnell’s great grandfather built the homestead in 1918, and today, with his daughter Madeleine joining the family business, continue building on the success of the past while raising the bar for the future.
Learn MoreKeep your kitchen stocked at all times. Every order earns double points, plus access exclusive deals.