Briskets: Do you want the Flat or the Point?

Listen, I’ve been there. You’re scrolling through our Creamery Creek Farm Store and you see a Brisket listed by a weight range, say, 3 to 3.99 lbs. You might be wondering, "Which exact one am I getting?"

Here is my insider tip: We price every single range at its lowest point. If you buy that 3 lb range, and we pull a beautiful 3.8 lb brisket for you? That extra nearly-a-pound of dry-aged goodness is our gift to you. We want you to feel like you’re getting the best deal every time you open a box from us.

Now, when you order, you’ll notice you don’t see a "Flat" or "Point" button to click. That’s because every animal is unique! Secret Tip: I actually read your order notes.

If you have a preference, just drop a note in the comments at checkout. Want a lean, uniform piece for perfect St. Paddy’s Day slices? Request a Flat. Looking for that marbled, melt-in-your-mouth fat cap for a decadent pot roast? Ask for a Point. 

Before all of that, do you actually know which one you need? Let’s talk it through...

The Brisket Flat: The Lean, Mean, Slicing Machine

The Brisket Flat (also called the "First Cut") is the photogenic one. It’s consistent in thickness, which makes it the gold standard for beautiful, uniform slices.

The Vibe: Lean, tidy, and predictable brisket.

Best For: Classic oven-baked brisket, slicing for sandwiches.

Louisa's Advice: The flat is leaner, so it can dry out if you aren't careful. That’s why our USDA butchers leave a slightly thicker fat cap on our dry-aged flats. Do not trim that off! Let that fat melt down into the meat while it braises in the oven. It’s the insurance policy for a juicy dinner.

The Brisket Point: The King of Flavor

The Brisket Point (the "Deckle") is where the party is. It’s thicker, smaller, and packed with intramuscular fat (marbling).

I've noticed this is usually for the folks who prioritize flavor and "melt-in-your-mouth" texture over perfect slices.

I use this for: Shredded beef tacos, decadent pot roasts, or "Burnt Ends" if you’re firing up the smoker.

Louisa's Advice: The point is very forgiving. If you’re worried about overcooking your meat, start with the point. It stays moist even if you leave it in the Dutch oven a little too long while you’re busy corralling the kids or finishing a glass of wine.

St. Patrick’s Day Upgrade: Dry-Aged vs. Grocery Store

If you’re planning a St. Paddy’s feast, you might be tempted to grab a pre-brined brisket from the supermarket. Don’t do it. Our 21-day dry-aged beef brisket has a depth of flavor that "commodity" beef just can't touch. Dry-aging naturally concentrates the beefy flavor and breaks down the connective tissue. Whether you’re slow-roasting a flat with cabbage and potatoes or braising a point in a dark Irish stout, the dry-aged difference is what turns a "meal" into an "event."

A Little Tip: The Pork Brisket

Want to really show off your foodie credentials? Try a Pork Brisket.

Unlike beef, where we separate the cuts, our Heritage Duroc pork brisket comes as one beautiful, manageable piece. It’s the ultimate "secret weapon" for a Sunday roast. It has the richness of a pork shoulder but cooks much faster. Treat it like a mini-beef brisket, low and slow..

Tell us which you prefer!  Our 3# or 4# even 5# Dry Aged Beef Briskets are available in either point or flat, you just have to let us know, or we'll pick for you!  That's an adventure too!

Try it, tell me how it goes for you!

XOXO, 

Louisa