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Each steak is expertly "Frenched"—a butchery technique where the rib bone is cleaned to create a dramatic
freeze them immediately
but usually for 55–65 days
and stateside supply is extremely limited
it stays naturally tender and juicy
Brisket (Flat) | G1 Certified Tongue Each steak is expertly "Frenched"—aTake a look at this video and see this Brisket in action! The Lean, Consistent Cut for Precision Smoking When most people talk about Brisket or buy it at the grocery store, they are thinking of a Brisket Flat. But in reality, this is just half of a whole Brisket, which includes both the flat and the point and weighs on average about 16 lbs. This is the Brisket Flatthe deep pectoral muscle from a boneless brisket. You could call it the lean part of the
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