NAVEL:

This cut of meat is from the short plate part of the steer around the plate area. This is a traditionally a richer piece of meat with distinct layers of fat and lean. This item is best served warm or hot.

FIRST CUT BRISKET:

This is an extremely lean product. This is an excellent item for catering as it will be tender and flavorful when served cold.

ROUND / FLAT:

The ‘Round’ is an ideal product for a sandwich shop as it’s an easy product to slice and offers the operator high yield. It is not as traditional a cut as navel or first cut brisket. It can be served warm or cold.