Beef Point End Brisket

The brisket is a flavorful and affordable cut, often used for braising (pot roast), smoking, grinding, or making corned beef. It can also be cubed for stews or ground into 75% lean/25% fat ground beef.
This particular brisket is the triangular Point End Brisket, one of two common brisket cuts (the other being the Navel).
For the best tenderness, brisket should always be sliced against its prominent grain after cooking.