Brisket Muscle PAT (prepared and trimmed)

Code: Brisket B012

Description

This is the single brisket muscle with the cap removed. Trimmed of all excess fat and gristle.

Brisket B012
Brisket B012
Meat Cut Spec Step 1

1

Flat Brisket.

Meat Cut Spec Step 2

2

Follow the natural seam to remove the brisket cap muscle.

Meat Cut Spec Step 3

3

Trim all excess fat and gristle.

Meat Cut Spec Step 4

4

Brisket muscle prepared and trimmed.

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Agriculture and Horticulture Development Board, Middlemarch Business Park, Siskin Parkway East, Coventry, CV3 4PE

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