IMAGE 1- Brisket Point end
This is the equivalent of the first five ribs of full bone-in brisket. It is separated from the forequarter by a straight cut from the junction of the 1st rib and 1st sternal segment to the reflection of the diaphragm on the 11th rib. The deckle is left on.
/ IMAGE 2- Brisket Point end - deckle off
Prepared from a 2510 Brisket Point end by removing the deckle (fat layer) along the natural seam between inner and outer layers.
/ IMAGE 3- Brisket Point end Pectoral (Razor Trim)
Produced from a 2520 Brisket Point end - deckle off and trimmed of all removal fat below the deckle and external surface.
/ IMAGE 4- Brisket Navel end
This is boneless equivalent of the full bone-in brisket after the removal of the point-end, at the 5th rib.
Intercostals are left on.