Cut of the Week - Brisket Like This Doesn’t Come From a Grocery Store
If you're craving something rich, smoky, and satisfying, this week’s Cut of the Week might be your new favorite.
We’re talking brisket, a cut that loves being cooked low and slow, and rewards you with tender, fall-apart beef that tastes like a backyard BBQ dream.
BRISKET
Where It Comes From
Brisket comes from the front of the animal — the chest, just above the front legs. It’s one of the most flavorful cuts, known for its marbling and bold beefy taste.
We include brisket in every T Bar J Ranch beef share. Dry-aged and vacuum sealed so it's ready when you are.
Before and After
Here’s brisket in its raw form… and the final product after a slow cook: juicy, shredded, barbecue-brushed perfection.
This Week’s Recipe: BBQ Brisket
Smoky-sweet, fork-tender, and no smoker required.
Let it go low and slow in the crock pot, then slice it thick for sandwiches, or serve it with mac & cheese, coleslaw, or cornbread.
Imagine This:
You walk in the door after a long day… and dinner’s already done. That’s the magic of brisket in the slow cooker.
It’s hearty, healthy, and ready when you are, perfect for busy summer nights, back-to-school season, or feeding a hungry crew after football practice.
Because eating well shouldn’t be hard, not when you’ve got premium, all-natural beef in your freezer.
