Excel's Point Off Brisket is the boneless and trimmed muscle that is produced from both the primal arm chuck and square cut chuck. The web muscle is cut from the fore shank along the natural seam and is attached to the brisket. Deckle fat and associate bones are removed by following the natural seam. Fat portion seamed off at deckle fat pocket. Surface fat is trimmed to 1/4 inch maximum.
- Vacuum sealed for extended shelf life, freshness and food safety.
- USDA Certified
- Consistent product quality, flavor and texture.
Protein: Beef
Product Code: 100038218, 12025
Specifications
| Shipping Container Quantity | Vacuum packed 1 piece per bag, 12 bags per box. |
|---|---|
| Bone-In/Boneless | Boneless |
| Product Grade | USDA Choice |
| Temperature State | FRESH |
| Pallet Dimensions | 5 Ti x 7 High, 35 cases per pallet |
| Case Dimensions | 23.187" x 15.812" x 9.312" |