Beef Brisket
The Brisket is under the primal Chuck and located between the two forelegs – it is the Wagyu’s breast. The Brisket is made up of two muscles: the point and the flat. The flat and point are separated by a very thick vein of fat running between them. This fat extends over the entire surface of the flat, becoming thinner at the end opposite the point. This layer of fat is sometimes referred to as the “fat cap”. Thick fat may also wrap around one edge of the brisket flat, especially near the point.
From an anatomical perspective, the brisket flat is the “deepest” portion of meat and is attached to the rib cage, while the brisket point sits on top of the flat and is nearest the surface.
Still confused about what’s the flat and what’s the point? Here’s an easy way to orient yourself to a whole brisket: One side of the brisket has a large area with essentially no fat on it. With the fat-free side facing down, the flat is on the bottom and the point is facing up at the high end of the brisket.
It’s extremely flavorful and well marbled, best for long slow cooking through barbecuing, braising or roasting. These techniques tenderize and capture the flavor of the Brisket. The Brisket ranges in size from about 10 to 20 lbs. each depending on the size of the Wagyu.
Whole Brisket
The whole brisket is sold as a single muscle, but it is really the brisket point and brisket flat that have not been separated yet.
Top Point
The brisket point make up 30% of the brisket. The point is a lump of meat that partially overlaps one end of the flat. It is quite fatty on its surface as well as within the meat. It also contains a lot of connective tissue between the meat fibers. It can be sliced, but its loose texture after cooking makes it a better choice for chopped brisket sandwiches or burnt ends.
Lower Flat
The brisket flat accounts for 70% of the brisket. The flat is just that: Sort of a flat, rectangular piece of meat that makes up the majority of the whole brisket. This is the portion that is sliced across the grain and served on a plate or in a sandwich. You’ve probably seen the flat in the meat case at the supermarket, separated from the point and with most fat removed, ready for braising in the oven.
