BEEF BNLS BRISKET 1/4

Beef Brisket ¼” Trim is a trimmed brisket made from a primal brisket. Deckle and all bones are removed. The surface fat is trimmed to an average of ¼ inch. The deckle fat is trimmed to the fel with flake fat allowed. The head or point should be rounded off, and the fat between the brisket muscle and the web should be. The hard fat along the sternum edge of the brisket is trimmed smooth. The web muscle is trimmed All ragged pieces of meat or fat must be removed. Must be a minimum 6” wide at mid-point between point and end.