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Boneless Beef Brisket (Point)


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 - a perfect cut of meat for cooking low and slow and producing familiar, even slices of brisket.

This cut, 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!

Rosenkrans Farm, Seneca Falls NY

Rosenkrans’ family of farms are located at the North End of Cayuga Lake in New York’s Finger Lakes region, where a unique micro-climate and glacial mineral deposits foster a rich selection of grains, plants and grasses for feed, and clean, clear water throughout the growing season. To preserve these riches, they focus their efforts on protecting waterways and pastures through aggressive agricultural management. They manage their animals and land to the highest standards.

They are actively involved in the New York Beef Quality Assurance Program, and have also received animal welfare certification.

The beef offered by Rosenkrans Farms is of exceptional quality, tender, with a high degree of marbling and complex flavors born of the fine genetics and the richness of the grazing environment. The cattle they raise are both registered Angus and Hereford pure breeds, and best-of-breed commercial crosses. Their diet consists of locally sourced grain and forage, and they graze wherever pasture is available.

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

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