Brisket

About Brisket

Brisket is offered by Laurel Highlands Farms as part of our Pennsylvania farm-direct beef program. BEEF · whole or half · per lb

Brisket comes from the lower chest and is one of the toughest cuts on the animal, packed with connective tissue that will not soften without time. Low and slow is the only way to cook it, whether that means hours in a smoker until it probes tender, or a covered braise in the oven. That same toughness is what makes brisket ideal for corned beef, since the long brine and cook time work with the cut rather than against it.

Buying directly from a farm is easier when product identity, price and use are clear. Consider how many people you are feeding, the cooking methods you use most often and how the item will fit into your meal planning. Our shop also includes related cuts, primals and specialty boxes so you can compare options without losing the connection to the farm.

Availability follows the realities of a working livestock farm. Add currently available products to your cart and confirm pickup or other fulfillment details during checkout or by contacting the farm. For more help choosing and cooking cuts, visit our beef and lamb guides.

Good to know

Fresh beef keeps best refrigerated at 40°F or below and is at its peak within a few days of thawing; if you will not cook it right away, freeze it in its original vacuum packaging. Thaw frozen cuts slowly in the refrigerator on a tray — roughly a day for every few pounds — rather than on the counter, and pat the surface dry before searing so it browns instead of steaming.

Pasture-raised beef is leaner than grocery-store beef, so it cooks a little faster than you may expect. Pull steaks and roasts a few degrees below your target temperature and let them rest before slicing; tougher, well-worked cuts reward low heat, moisture and time.

Browse more: Beef Cuts · the full farm shop · beef and lamb guides · beef near Pittsburgh · Pennsylvania beef delivery. Questions about Brisket? Call the farm at (412) 559-2320.