Home¬†¬†|  Contact Us      
Rotating Image
Beef Brisket, Flat Cut, Boneless
  • IMPS/NAMP - 120A
Photography downloads
Cut Description
This is the deep pectoral muscle from a boneless brisket. The item is no less than 1/2 inch thick at any point and all surfaces are trimmed practically free of fat.
Printer Friendly Version
Funded by The Beef Checkoff  |  About Us  |  Privacy Statement  |  © 2016 Beef Foodservice
Internal links within this website are funded and maintained by the Beef Checkoff. All other outgoing links are to websites maintained by third parties. Read more >