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    Second Cut Brisket

    Star K - Glatt
    Star K - Glatt Kosher
    17  Reviews Add Your Review
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    To guarantee the best taste and freshness, this product is:

    • Frozen at the source
    • Individually vacuum-sealed
    • Shipped Monday-Thursday to prevent a weekend layover

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    Description


    Second Cut Brisket is one of our most popular braising roasts: it is simply unmatched for marbling and flavor. Black Angus cattle are known for their superior taste, quality, and marbling. Our farmers have bred their herds to do well on pasture and produce tender, well-marbled meat. Our breeding, combined with our specialized diet and aging techniques, results in beef that is second to none. Traditionally used for corned beef, this fattier section of the brisket is delicious braised on its own for a couple of hours. Fat will be trimmed. If this item is out of stock, we suggest you try our Top of the Rib, Chuck Pot Roast, Pastrami Roast, or Whole Brisket instead, or feel free to give us a call at 888-790-5781 for customized product recommendations. Other names for this cut: Point Cut Brisket We take care every step of the way to make sure the meat is raised well, processed humanely, expertly butchered, carefully packaged, delivered seamlessly and prepared with confidence in your kitche



        Beef Beef
    Naf’s Tips Naf’s Tips

    When braising, make sure your pan is covered, and there is enough liquid in the pot to come up a third of the way over the roast. After a couple hours, flip and add more liquid (broth, water, wine, etc.) as needed.

    Cooking Methods
    • Dutch Oven: Use a slow-cooker to gently braise this cut.
    • Oven/Roast: Braise low and slow until tender. Do ahead: braised meats taste best a day or two after cooking!
    • Sousvide: Use your electric immersion circulator to cook to desired doneness. Pat dry, then sear over high heat, 1-2 min per side, to develop crust.

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    Product Questions

    Will making brisket with a second cut mean that I can't cut it into slices? How do I cook it so it still makes slices and not shreds.

    Thanks for being in touch! You can definitely slice and serve a second cut brisket! Just cook the meat until it is fork tender then locate the thin lines running in one direction along the brisket and use a sharp knife to cut thin slices perpendicular to those lines. The meat will 'shred' if cooked too long. You may also find it easier to cut if you chill it whole, and cut it when it's cold.

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    Shipping information

    Products are packed with coolant during their journey to ensure they arrive in great shape. We guarantee your order will arrive in appropriate condition, arriving either frozen or refrigerated. Most of our products are shipped frozen; occasionally, meats are shipped fresh due to a very quick turnaround between when they arrive at our freezing and distribution facility, and when they are delivered to you. Meat that is cold to the touch can be refrigerated for immediate use, or frozen for later use. Learn more about defrosting and storing meat here. If you have any concerns about the condition of your order, please contact us within 36 hours of receipt.

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    Additional information