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Boneless Beef

2353 Brisket Point End - Deckle Off

Brisket Point End Deckle Off is prepared from a Brisket by the removal of the Naval End portion following the caudal edge of the specified rib. The Deckle is removed from the Point End along the natural seam together with associated fat and intercostals. The fatty tissue located between the pectoral muscles id completely removed.