Brisket Point Off
THE BASICS & BEYOND
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
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.”
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.
Roast / Braise / Smoke / Sous Vide