Beef Brisket Deckle Off 120

The Beef Brisket is a trimmed brisket made from a primal brisket after removal of the foreshank with lean exposed along the entire length of the tail (cut end) to expose an average thickness of 1/2" lean thickness along the length of the tail. All bones, cartilage, shank, and clod meat are removed. All cuts are trimmed smoothly. The deckle fat is trimmed even with belly lean and flake fat allowed on the belly. The head or point should be rounded off with some arm meat allowed. Surface fat trimmed to an average fat thickness of 3/4" on the outside skin surface, including the breast curve, and beveled to an average of 1/2" on the edges. The web muscle is trimmed. • Packaged in a pre-printed branded vacuum-sealed bag. • Pre-printed info includes safe handling instructions, grade if applicable, and USDA bug with EST. #, signature line.