The Navel End Brisket is located on the rib plate of the carcass, which is cut from the brisket when the carcass is broken down. The joint is not as thick as brisket, but is as flavorful with not only inter muscular marbling but also a healthy covering of succulent body fat. Once slow roasted, this is an exceptionally moist joint with robust beef flavors.
Whether cooked as Salt beef, Pastrami, or cooked to perfection on a smoking BBQ our Wagyu Beef Brisket is the absolute ideal cut.
Average Weight Per Piece
Beyond Beef Label
Cooking Suggestion
Roast