Brisket Point Off

French: Poitrine sans pointe  |  Spanish: Punta de brisket


This is whole brisket with the point (deckle) muscle removed, leaving the larger, leaner flat. Cut from the animal’s weight-bearing breast, it can be a bit tougher – which is why it’s ideal for low and slow cook methods. Full flavored, it has great menu potential from classic brisket to meaty salads to global cuisine.

Schedule A Cutting
Sterling Silver Brisket Point Off Beef Cut

Michael Siehien, Sterling Silver Signature Chef

“That’s one thing you don’t want to have to worry about is consistency. And Sterling Silver has been consistent and really just a great product.”

Interesting note

In the U.S., it’s been said that beef brisket dates back to the indigenous people of what became Texas. (Thanks to cows from Spanish explorers.) Brisket also enjoys a rich history in Jewish cooking, and in traditional cuisine from Korea to Germany to Pakistan, New Zealand and more. 

Classic Preparation

Roast / Braise / Smoke / Sous Vide

In The Kitchen