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Boneless Beef Brisket (Flat)

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A whole brisket is made up of a flat (also known as the "first cut" and a point (also known as a deckle). The flat is very lean with a "fat cap" that keeps it moist while cooking. This is a perfect cut of meat for cooking low and slow and produces familiar, even slices of brisket.

The brisket point is the thicker, more marbled part of the brisket. Because it contains more intramuscular fat, this part is more flavorful (think more ribeye vs. sirloin). But because of the higher fat to meat ratio, this cut lends itself very well to applications will be shredded rather than uniformly sliced. Both are great options for slow and low cooking, whether braising or smoking!

Happy Valley Meat Company, State College PA

Happy Valley Meat Company's mission is to improve the lives of the people and animals that feed us. They work to provide both professional and at-home chefs access to ethically-raised meat from family farmers. They purchase whole animals from farmers, work with small-scale processors to portion their meat, and sell every single part of the animal to people who want it.

The central focus of Happy Valley's program is on animal welfare. They've partnered with the ASPCA to build out strict rearing guidelines for their farmers to follow. The animals eat grass their entire life, but are given some grains towards the end to increase marbling--the fat that makes meat juicy and flavorful. When most people ask for grass fed, we think they mean they want meat from animals that lived good lives, and Happy Valley farmers ensure just that.

As a certified B Corp, they do their best to work better. They consider the impact their work has on their partners, employees, the community, and the environment. Their farmers are paid a significant and fixed premium over commodity prices for humanely raised animals. This ensures better lives for farmers, a better ecosystem for animals, and better food for all.

Keep frozen until ready to use. Defrost in the fridge and cook within 2 days.

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