This meat was processed a year ago. We want to be clear that it is discounted because we have meat from the same month of the current year. It has been/remained frozen since processing, has good vacuum sealed packaging, and is considered safe for consumption indefinitely until thawed (even partially) or the packaging is damaged.

Briskets come from the front chest, or the area between the forelegs under the neck and around the leg. This cut is a little tougher, but very marbled and flavorful. A slow, low temp cook is absolutely best for this cut of meat. If you can’t smoke it, braise it. Remember, beef gets tougher the more you cook it. Avoid a well done cook if you can. Keep it medium.

Images courtesy of Beef It’s What’s For Dinner