The whole 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 point sits on top of the flat and is nearest the surface.
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 point averages 4 1/2 lbs. each depending on the size of the Wagyu.
Alternative Name: Brisket Point
Suggested Preparation: Barbeque or Braise
Beef Primal: Brisket
NAMP code: 120B
Number of Pieces: 2
Average Yield/Piece: 4.50 lbs. *
* Assumption is an animal at 900 lbs. hanging weight.
