Beef Brisket (Split)

Brisket isn’t just a cut, it’s a commitment. Known as one of the most flavorful parts of the cow, it rewards low-and-slow cooks with deep, beefy richness that’s worth every minute.

These are Split Briskets, meaning you’ll get either the leaner Flat or the juicier Point. Both deliver big flavor, just in different ways. Whether you’re smoking, braising, or going full caveman over a fire, brisket brings the magic.

Dry-aged a minimum of two weeks, vacuum sealed, and flash frozen for peak freshness.

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