Brisket Flat
“Low and slow” is the way to go to get the most out of this monster cut of beef. Our Black Angus Brisket Flat is the ultimate prize for your smoker, but does equally well in the oven. The “flat” is the leanest and meatiest part of the brisket, making it easier to cook evenly and yielding more than enough meat for a feast.
Smoker
OvenProduct Tour
Brisket is its own primal, located in the lower chest area of the cattle between the chuck and the shank. The brisket does a lot of heavy lifting on the animal, so it needs to be cooked slowly – it’s ideal for smoking or braising – in order to break down the fascia and become tenderized. But once it does, the result is other-worldy – flaky, tender and packed with bold, beefy flavor.
Grass-Fed, Grain Finished
Grass-Fed, Grain Finished
In the American heartland, our Black Angus cattle are pastured in large open fields and fed a 100% vegetarian diet. They’re grain-finished on high-moisture corn for 120 days, creating fantastic marbling and tender, flavorful beef. Like all of our products, it’s antibiotic, steroid, and hormone-free. Our cattle are certified by the USDA as raised and fed through operations that provide a low-stress environment, with facilities designed by world-renowned animal care experts, and prioritize delivering access to fresh, clean water, adequate shade and shelter.
