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Grass fed and finished | Pasture raised | No added hormones or antibiotics | Certified Paleo | Whole30 Approved | Keto Certified | Non-GMO Project Verified
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Grass fed and finished | Pasture raised | No added hormones or antibiotics | Certified Paleo | Whole30 Approved | Keto Certified | Non-GMO Project Verified
| Internal Temperature | Time |
| 195—205°F | Average 2 1/2 to 3 hours |
Use a food thermometer to check for the coolest spot. Let the brisket rest for 30 minutes. To serve, slice brisket against the grain into thin strips.
Serving size 4 oz (112g)
Servings per container 9.5
| CALORIES 160 |
| Amount / Serving | % DV* |
| Total Fat 7g | 9% |
| Saturated Fat 2.5g | 13% |
| Sodium 60mg | 3% |
| Cholesterol 60mg | 20% |
| Total Carbohydrate 1g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 0g |
|
| Protein 23g |
|
| Vitamin D 0ug | 0% |
| Calcium 10mg | 0% |
| Iron 2.4mg | 15% |
| Potassium 410mg | 8% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
FEATURED RECIPE
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8–10 servings
FEATURED RECIPE
—
8–10 servings
FEATURED RECIPE
—
8–10 servings
Brisket is a cut of meat from the lower chest of the cattle. The brisket muscle supports about 60% of the body weight of cattle so there is a large amount of connective tissue. This means a longer cook time is important to break down the tissue to create a more tender bite.
The beef brisket subprimal is made up of two muscles, the flat and the point. The flat is typically leaner than the point, which has more fat. However, both of the muscles are separated by a layer of fat.
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"Real talk...since my cancer was environmental and not hereditary I am super conscious of what goes into my body, especially protein. Post chemo left my body super low in iron so steak remains in my diet. I found Pre a few months ago and it’s the only meat I buy. Grass-fed, no added hormones and most importantly affordable. Eat better for your body people!"
jaqueline"Your steaks, especially the sirloin, ribeye, and filet mignon are absolutely delicious. Wasn’t sure how these cuts would taste grilled but they taste just as good if not better than cuts I’ve had a top notch steakhouses."
Mario"When our son was diagnosed with a rare medical disorder, it meant that we would have to change our diet as a family. Because his metabolism doesn’t function like a typical person’s, we have to be very careful about what we feed him. One of the changes we made was to use more grass-fed and finished beef in our cooking. We decided to give Pre a try, and we are so happy with the quality and taste of the meat. Buying from Pre gives us peace of mind and we feel confident knowing that we are using a product in the top of its class."
Lindsay"This beef is AMAZING! I'm from Wisconsin so a huge steak lover. This is some of the best beef, I've experienced and I've had beef around the world. It's a must try, and you'll understand what I mean."
Tracy"My husband and I loved having these filets once a week. I sear both sides and "in-between" in a very hot small Lodge cast iron skillet. I use a spatter guard. Then I place the skillet in a 400 degree oven for between 2min. 10-20 seconds. Perfect medium minus filets. My mouth is watering as I write this!!"
Mary M."These steaks and other Pre products have been a staple in our home for over a year now and we continue to be fully satisfied with their consistently good quality and flavor. They are the perfect size, are delicious and easy to cook. Add Pre’s amazing customer service to it and you end up with an exceptional overall product!"
K.G."Best steak I've had in a long time. I love being able to order grass fed beef that is way better than I can find in grocery stores. Really tastes great on the grill . I'm addicted to it now."
Jeff S."First time trying the 10 Pack New York Strips. Oh My! had an unexpectedly warm day and whipped out the grill. Enough said. Delish !!!! Steaks are equally cut making cooking much easier for the desired temp."
Lu H.