Beef Brisket
Beef CutsBeef · Beef Cuts
Beef Brisket
Brisket — the smoking and slow-roasting cut, point and flat.
Cut specification
| Animal | Beef |
|---|---|
| Storage | Chilled |
| Cut | Brisket |
| Bone | Boneless |
| Preparation | Whole |
Pricing is commercial and quoted on request.
Cut to Your Specification
Competitive Trade Pricing
Chilled & Frozen
Brisket comes from the lower chest and is made of two muscles — the leaner flat and the fattier point — separated by a seam of fat that behaves differently under heat, which is the main thing a kitchen needs to know before cooking it. We supply it as a whole packer, flat only, point only, rolled, or trimmed to your fat specification, for barbecue, smoking, salt beef and slow braising.
What it is
The chest section gives brisket its two-muscle structure: a leaner flat that slices cleanly, and a fattier point that stays moist through very long cooking. Both muscles sit within the same primal neighbourhood as our Beef Ribs, and kitchens running both cuts often treat them as a paired barbecue order.
How it is prepared
Supplied whole as a packer (flat and point together), flat only, point only, rolled, or trimmed to whatever fat specification you set. We do not apply a single default trim — tell us how much fat cap you want left on.
Typical trade use
Barbecue and smoking, salt beef and pastrami, pot roasts and slow braises are the standard uses. Kitchens running a smoker menu often also stock our Beef Shin for pie and stew work alongside the barbecue line, and add our Beef Roasting Joints where a carvery option is needed on the same menu.
Ordering notes
Confirm whether you want the whole packer or flat/point separately, and your fat-trim preference — this changes cooking time and yield significantly. Browse the Beef Cuts range or the wider Beef category for the rest of the order. Ingredient and allergen information is supplied with the goods; confirm the current specification.
At a glance
| Bone | Preparation options | Typical use |
|---|---|---|
| Boneless | Whole packer, flat only, point only, rolled | Barbecue/smoking, salt beef, pot roasts |
Frequently asked questions
What’s the difference between the flat and the point?
The flat is leaner and slices cleanly; the point carries more fat and stays moister through very long cooking. We can supply either separately or as a whole packer.
Can brisket be trimmed to a specific fat level?
Yes — tell us how much fat cap you want left on and we will trim to that specification.
Cut specification, portion size and preparation notes are passed to our butchers exactly as you give them — we do not adjust or simplify them. Average unit weights vary from carcass to carcass; please confirm weights and case quantities when ordering.
