Brisket

Point end brisket... the national dish of Texas! Awesome cut for low 'n' slow on the smoker.

Navel end brisket is cut from behind the point end. It is a super rich cut has layers of meat and fat. It is the classic cut for New York style pastrami - No need to make the trip to Katz's deli :)

Shipping (using thermal packaging and ice packs) to South Island and North Island is available (sorry, no rural addresses). Please note product will be sent frozen.

Pickup available with prior arrangement.