Guide to Beef Cuts

Beef Point End Brisket

Synonyms: Breast

The brisket is a flavorful, affordable cut that’s commonly braised (pot roast), smoked, ground, or made into corned beef. It can also be cubed for use as stew meat or ground into 75%/25% lean/fat ground beef.

This brisket is the triangular Point End Brisket (briskets are commonly separated into two cuts: Navals & Point Ends).

After cooking, brisket should be sliced against its prominent grain for ideal tenderness.

Applications: Braise, Roast, Corn, Smoke, or Grind.



Fat Content

Butchery Tutorial:

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