Australian Grass-fed Beef Brisket (steaks)
The Point End of Brisket is one-half of the chest muscles of the beef. Briskets are commonly separated into two cuts – Navals & Point Ends. This brisket is the triangular Point End Brisket.
The Point End of Brisket is one-half of the chest muscles of the beef. Briskets are commonly separated into two cuts – Navals & Point Ends. This brisket is the triangular Point End Brisket.
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