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Brisket Point

Brisket Point


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The Point -- sometimes called the Deckle -- is the thicker, fattier end of the Brisket. 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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Frozen at peak freshness, your vacuum-sealed meat arrives in our cutting-edge, biodegradable, recyclable packaging.

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That Wagyu was life changing. No joke.

David A. of Seattle, WA

16 orders from Hutterian Farm, Harlow Cattle Company, Sena Sea and 7 more farms

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