Beef Cuts
Boneless Brisket ( 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 Deckle Off is prepared from a Brisket (item 2323) by the removal of the Navel End portion following the caudal edge of the specified rib. The Deckle is removed from the Point End along the natural seam together with associated fat and
intercostals. The fatty tissue located between the pectoral muscles is completely removed.
