Whole Brisket Beef Thick slices of skirt or

Thick slices of skirt or flank steak make up our Fajita Meat

This cut comes from the back end of the loin

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Whole Brisket Beef Thick slices of skirt orThe brisket is the animal's breast, so it can be tougher because it is used for movement. An ideal cut for cooking low and slow on the barbecue or in a slow cooker. Below we have linked a couple articles from The Food Network on brisket cooking and trimming! Aged 21 days at our local USDA Locker for great flavor! 1 per package Wrapped in white butcher paper the traditional way How to trim a brisket: https: www. foodnetwork. com how to packages food