Grass Finished Brisket Half

Our grass-finished brisket half includes both the flat and point muscles, giving you the full traditional BBQ brisket experience.

This cut is ideal for low-and-slow smoking, where the connective tissue breaks down into rich, tender beef and the fat renders for deep flavor and juiciness.

The flat provides clean slicing for sandwiches and platters, while the point delivers rich, fatty burnt ends.

Best cooking methods:

• Smoker (Texas-style low & slow)
• Oven roasting
• Braising for ultra-tender results

Cooking tip:
Smoke low and slow until 195–203°F internal temp, then rest before slicing against the grain.

100% grass-finished beef. No grain. No antibiotics.

Experience the full richness of a grass-finished whole brisket featuring both the flat and point. Perfect for low-and-slow smoking, delivering tender slices and rich, juicy burnt ends.