The Brisket Flat cut makes up the majority of the brisket. It's long and thin with a thick layer of fat on top that keeps the meat moist when cooked. The Brisket Flat is best for slicing.
Due to the higher marbling in these briskets, we recommend ordering a larger size than you think you'll need, since there will be more shrinkage.
BC10: Traditional beefy flavor with elevated tenderness. Intramuscular fat percentage of 10-19%.
BC20: Hints of buttery flavor to go with exceptional tenderness. Intramuscular fat percentage of 20-29%.
BC30: Maximum richness, tenderness, and buttery flavor create a world-class steak experience. Intramuscular fat percentage of 30-39%.
BC40: An elusive class of truly extraordinary beef, consistent with the quality found in Japan and rarely found in America. Intramuscular fat percentage of 40%+.
Learn more about our marbling grade here.