Grass-Fed, grain-finished, and locally-sourced Pennsylvania beef.
Our brisket is deeply flavorful and about as versatile as it is delicious. Braise it, roast it, smoke it, corned-beef it, pastrami it -- pick the low and slow method of your choosing and reap the rewards.
- Average 1.25-2.25 lbs. each
- 1 per pack
- Ships frozen
- Shelf life: Seven days in the fridge or up to one year frozen
- Let thaw in the refrigerator. Allow at least 24 hours to thaw
- See here for recipes
|Qty.||Portion Size||Unit Price|
|1.75 lbs. (average)||
.5 lbs / portion
WHY WE LOVE IT: Our brisket is deeply flavorful and about as versatile as it is delicious. Braise it, roast it, smoke it, corned-beef it, pastrami it -- pick the low and slow method of your choosing and reap the rewards.
FROM THE CHEF: Most beef-eating folks eat brisket in various forms: smoked, barbequed, as corned beef or pastrami (although true pastrami comes from the navel!), braised, overcooked by your grandmother. Stop that, Grandma! Check out a list of some of our favorite Brisket Recipes or give our Korean Beef Bulgogi recipe a try for a flavorful and tender way to cook brisket and feel free to share these with grandma.
BUTCHER’S LESSON: Brisket is the breast of a steer, a really fatty muscle that hangs below the animal's neck. There are two main portions of a brisket - the point and flat, or second cut and first cut. The point is the fattier of the two and makes up the bulk of the brisket, while the flat is the leaner, well, flat, part of the brisket. The flat is usually more expensive, given the leanness, although we'd argue that both should be valued equally!
RAISED RESPONSIBLY: Like all of our meat, this comes from farmers who raise their animals with respect. They follow strict animal-welfare guidelines that we developed in partnership with the ASPCA. These farmers work hard every day and in return, we take care of them by paying fair and consistent prices for their animals. We think that makes sense.