Member's Mark Usda Choice Angus Beef Brisket Flat, Cryovac (Priced Per Pound)

Deep pectoral muscle from a boneless brisketNo less than 1/2-inch thick at any point and all surfaces are trimmed practically free of fatFlat cut is typically cut to be sold as the brisket andis a leaner and thinner cut of meatFull layer of fat should be present on one side of the meat surface enabling the flat cut to remain moist and flavorful when cooked