Beef Cuts
Boneless Brisket Point End (Fat Off)
- Packing
- SIZE
- PACKAGE
- PIECES PER BOX
- BOX WEIGHT
- THERMAL CONDITIONS
- SPECIFICATION POINTS
- Long - Large
- 60x24x15 - 60x40x15
- Vacuum
- 2/3 pieces - 4/5 pieces
- ≈13kg - ≈17kg
- Chilled/Frozen
- Minus 4kg/Plus 4Kg - Lip 1x1/2x1
Our Box Sizes
Product Description
A Brisket Point End is prepared from a Brisket (item 2323) by the removal of the Navel End Brisket following the caudal edge of the specified rib. The fatty tissue located between the pectoral muscles is completely removed.
