The Point Cut, a cut also known as the thick cut, contains significantly more internal fat running throughout the meat as pockets of fat. It is not a cut that is commonly found in many meat markets or food stores because it is not as nicely structured and appearing as other cuts of met. However, it is still a very flavorful cut and it commonly used for burnt ends, or makes excellent shredded beef for sandwiches. When purchasing either the Point Cut or the Flat Cut, select pieces that have a fair amount of fat to keep the meat moist as it cooks, low and slow is best.
Price shown is per pound, however, please enter your quantity based on number of packages/pieces that you would like, not based on lbs.
Once items are packed for your order there may be a balance due or refund due based on actual price of item.