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This cut is generated from the boneless brisket (120) after removal of the deep pectoral muscle (120A). The deckle is removed along the hard fat and natural contour.
Beef Brisket Point Cut, Deckle
Description
This cut is generated from the boneless brisket (120) after removal of the deep pectoral muscle (120A). The deckle is removed along the hard fat and natural contour.
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