Beef Brisket, Point/off, Bnls
USDA Spec
IMPS 2020 §120AIn simple termsThe flat cut brisket, also called the first cut, the lean flat muscle seamed off a boneless brisket. The cleaner half of the brisket, preferred for deli slicing programs, sliced corned beef, and pastrami. Main muscle: pectoralis profundi.
Individual muscle. May be prepared from any IMPS boneless brisket item; consists only of the M. pectoralis profundi. All surfaces trimmed practically free of fat. No less than 1/2-inch thick at any point.
- Weight range
- 7-11+ lb
- Key muscles
- pectoralis profundi
- Primal
- Brisket
Recent prints
Frequently asked
How is beef brisket, point/off, bnls priced?
Wholesale beef brisket, point/off, bnls is priced FOB plant in cents per pound and reported daily by USDA AMS as part of the National Daily Boxed Beef Cutout, Negotiated Sales (LM_XB403) report. Prices reflect weighted-average negotiated trades for delivery within 0-21 days.
What is IMPS 120A?
IMPS 120A is the USDA Institutional Meat Purchase Specifications code for Beef Brisket, Flat Cut, Boneless (IM). It's the standard spec used in wholesale trading and procurement contracts.
About this cut
The breast section of the steer, made of the deep pectoral (point) and superficial pectoral (flat). Tough until slow-cooked. Central to Texas barbecue, pastrami, and corned beef. Boneless.
Multi-year history, 5-year seasonal overlay, and a 26-week forecast. Free 7-day trial, then $89/mo USD. Cancel anytime.