Brisket, various cuts
The brisket is made up of two different muscles: the point and the flat. The point cut is the fatty part of the brisket, which is called the deckle. The flat cut has the deckle removed, which makes it leaner and causes it to lay flat. The packer cut has the point and the flat parts together.
The flat averages in weight from 3.5 - 4 lbs., the point averages in weight from 4 - 5 lbs. and the packer averages in weight from 7 - 8 lbs.
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