Grass-Fed Beef Brisket Size:2.5 LB Cut from the back of

Cut from the back of the leg where the loin meets the hip

which is firmer and ideal for mixing into lean ground meat or grinding into sausage

5–3 lb each

and does best with high heat: sear it whole in cast iron or grill it hot and slice against the grain

or keep it simple and let the quality of the pork speak for itself

Grass-Fed Beef Brisket Size:2.5 LB Cut from the back ofThe cut that launched a thousand smokers and for good reason. Brisket comes from the chest of the animal, a well worked muscle packed with connective tissue that transforms into tender, melt apart beef over a long, patient cook. Smoke it low and slow for the full Texas experience, braise it in the oven with stock and aromatics for a classic pot style brisket, or go the pastrami route if you're feeling ambitious. However you cook it, the payoff is the