Product reviews for Beef Brisket Point

Tastes good but very chewy
It tasted delicious, but all the intramuscular fat tissue was very chewy and inedible. Next time I will get a regular beef brisket instead.
From: Thomas | Date: 9/22/2016 9:38 PM
Was this review helpful? Yes No (0/0)
A Real Treat!
I dry cured this meat for 4 days and cooked it sous vide at 147 degrees for 48 hours. It made an amazing pastrami. The cut has a perfect balance of fat and lean.
From: Victor | Date: 10/11/2016 11:14 PM
Was this review helpful? Yes No (0/0)
Write your own review
  • Only registered users can write reviews
  • Bad
  • Excellent