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Brisket - Flat & Point - Wagyu On Sale

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    Brisket - Flat & Point - Wagyu On Sale

    Wagyu and lots more on sale.
    Berkshire Pork
    Iberico Pork
    Duroc Pork
    Jidori Chicken

    Question. They are selling Wagyu Flats which I don't want without the point. I came accross another site that sells the flat and point separately without the deckle. Is buying it that way a good idea? What are the pros and cons?
    Thanks!

    Sale is at this site - https://www.steaksandgame.com/highlights/on-sale-071
    Also Wagyu boneless short ribs https://www.steaksandgame.com/wagyu-...3-boneless-121
    And Wagyu boneless Chuck ribs https://www.steaksandgame.com/wagyu-...neless-ms3-125

    Last edited by Omega-Man; April 21, 2017, 09:59 AM.

    #2
    Maybe this is the same site you found, but this outfit (Marx foods out of Seattle) offers points or flats or whole Wagyu briskets. I asked about a year ago if anybody knew anything about them and there was no response. I thought about ordering the just points, but never pulled the trigger.

    Australian Kobe Beef Briskets for sale in bulk. Available whole or in flat or point cuts. Perfect for feeding a crowd at a party!
    Last edited by johnec00; April 20, 2017, 05:59 PM. Reason: Forgot the link

    Comment


      #3
      This seems as good a thread as any to ask, but since I've never smoked a brisket... which do I want to try for my first time? Point or Flat? I don't want to waste a whole packer, but want the more flavorful and maybe more forgiving piece. I know you can freeze it, but I also don't have many people to help me eat it. And I don't want to go a year between cooks.

      Comment


      • Huskee
        Huskee commented
        Editing a comment
        Point definitely, but that's not to say a flat is lesser. Points I think are more forgiving and fatty and they're generally more tener. Buying only a point is a rarity in my neck of the woods.

      • Skelly
        Skelly commented
        Editing a comment
        Is it easy to separate them and do the point first? If we compare a butcher to an artist, I'm still working with crayons ...

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