Beef Brisket
Wagyu-Angus raised. Slow-smoked perfection. Melt-in-your-mouth finish.
Average Size: Approximately 8.0–15.0 lb per brisket
 
Cut from the lower chest (brisket primal), this working muscle is richly marbled with connective tissue that transforms into silky, pull-apart tenderness when cooked low and slow. Whether you’re smoking the whole packer (point + flat), braising in the oven, or doing a sear-then-roast, brisket delivers deep, beef-forward flavor and unforgettable juiciness.
 
Key Benefits:
Wagyu-Angus marbling and collagen render into buttery tenderness
Versatile for smoking, braising, oven-roasting, or sous-vide + sear
Whole “packer” format includes point (fattier) and flat (leaner) for perfect slices
Ideal centerpiece for BBQ, holidays, and hearty family meals
 
Health Benefits:
High in complete protein to support strength and recovery
Rich in heme iron, zinc, and B12 for energy and immune function
Natural collagen and gelatin from slow cooking support joint and gut health
Fits whole-food, low-carb, and performance-focused eating
 
Farm Promise: All-natural, pasture-raised, no antibiotics, non-GMO.
 
USDA Safe Cooking Guidelines:
Cook whole-muscle beef to a minimum internal temperature of 145°F (63°C) and rest 3 minutes
For classic BBQ or braise, cook low and slow to 190–205°F internal for sliceable-to-shreddable tenderness