POINT END BRISKET

Description

Being a well-exercised muscle, the pointed end has a high degree of connective tissue and is best suited to slow wet cooking methods such as braising and casseroling. This beef cut is perfect for shredding as it literally pulls apart when cooked.

  • Meats
  • Casseroling Beef
  • Beef Shredding

Domain icon Wholesaler

3582 Beringen - Belgium

Contact

Request for quotes

Create one request and get multiple quotes form verified suppliers.

  • Only relevant suppliers
  • Data privacy compliant
  • 100% free