100% Grass-fed (NO Grain)
Our beef is 100% grass-fed and grass-finished on regenerative pastures, where cattle graze on a natural diet of grass and forage without any corn or grain.
Beef Brisket
5.5 lb. avg. / pkg
Product information
$82.25
Reviews
4.9 out of 5 stars
3709 reviews
- 100% Grass-Fed & Grass-Finished: Cattle raised entirely on regenerative pastures for rich, beefy flavor
- Generous Fat Cap Intact: Natural moisture protection for tender, juicy results when smoked or braised low and slow
- Perfect for Smoking and Braising: This classic BBQ cut transforms into melt-in-your-mouth perfection with patient cooking
- Whole Packer Cut: Includes both the lean flat and marbled point—versatile for slicing, shredding, or making burnt ends
- Ethically Raised Without Shortcuts: Free from hormones, steroids, antibiotics, and GMOs—just clean, nourishing beef
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Additional details
Want to impress at your next barbecue? Our grass-fed beef brisket is the ultimate showstopper. A classic smokehouse cut known for incredible flavor and tender texture when cooked with patience.
The King of BBQ Cuts
Brisket has earned its reputation as BBQ royalty. This cut is loaded with collagen that transforms into gelatin when cooked low and slow, creating that signature melt-in-your-mouth texture.
What Is Beef Brisket?
Brisket comes from the lower chest of the cow—a heavily worked muscle that develops deep, beefy flavor. A whole "packer" brisket includes two distinct muscles: the flat (leaner, uniform for slicing) and the point (fattier, marbled for shredding or burnt ends).
Generous Fat Cap for Moisture and Flavor
We leave the fat cap intact on our brisket. This protective layer shields the meat during cooking, helping it stay moist and tender. You can trim it to about ¼ inch before cooking, or leave it on and cook fat-side down.
From 100% Grass-Fed, Grass-Finished Cattle
Our cattle spend their entire lives grazing on regenerative pastures, never touching grain. This natural diet produces beef with higher omega-3 fatty acids and a richer flavor than grain-fed beef.
Perfect for Smoking and Braising
Smoking brisket at 225-250°F for 10-14 hours gives you that perfect tenderness, depending on size. If smoking isn't your style, braising works beautifully; cook low in a covered pan with liquid for braising until the meat is fork-tender.
Brisket vs. Chuck Roast: What's the Difference?
Both chuck roast and brisket are excellent cuts for slow cooking. Chuck roast has marbling throughout and is more forgiving. Brisket has exterior fat, requires longer cooking, but delivers that authentic BBQ experience.
Flat vs. Point: Understanding Brisket Anatomy
The flat is larger and leaner—ideal for uniform slices. The point is thicker with rich marbling, perfect for shredding or making burnt ends. A whole packer gives you both options from one cook.
Free From Hormones, Antibiotics & Steroids
Our cattle are never given hormones, steroids, antibiotics, or GMOs. They're raised humanely on open pastures with fresh grass, clean water, and space to roam.
How to Cook Grass-Fed Brisket
Smoke at 225-250°F until internal temperature reaches 200-205°F—about 1 to 1.5 hours per pound. Always rest 30 minutes before slicing against the grain.
Storage and Preparation
We ship your brisket frozen to lock in freshness from our farm to your door. You can freeze it for up to 12 months. Thaw in the refrigerator for 24-48 hours. Trim the fat cap to your preference—about ¼ inch is ideal for most methods.
Looking for more? Check out our grass-fed beef roasts, Best of Beef Box, or value bundles to stock your freezer with clean, delicious beef.
100% Brothers' Guarantee
We treat our customers like family. If you are not satisfied, we’ll refund your money back, and you keep the product.
- NO mRNA or glyphosate
- NO hormones or steroids
- NO GMOs or antibiotics
- NO MSG, synthetic nitrates, or sugar
Lastly, we treat our customers like family. If there's something that doesn't meet your expectations, let us know, and we'll make it right.
Fast Home Delivery
Free delivery starting at $159+ in many states! Plus, get your order in as little as two days with our weekly deliveries. We deliver everywhere within the continental US.
Before confirming your purchase, you'll receive an estimated delivery date so you can plan accordingly.
Seven Sons' Five Steps for Fast and Safe Delivery
- Items are vacuumed sealed in BPA-free packaging for safe transit.
- Extra insulated boxes are designed to withstand hot temperatures.
- Vapor liners are used to reduce airflow & keep your food cold.
- Extra dry ice to keep food safe for at least an extra 24 hours.
- SMS notifications to update you about the status of your order.
To learn more about our home delivery service, please visit our delivery FAQ page.
Blake's Take on Beef Brisket
"Brisket is a slow-cooking cut that rewards you with melt-in-your-mouth tenderness and bold, beefy flavor. It’s a moderate investment but delivers a generous amount of meat, making it great for gatherings. While it takes time to cook properly, the process is straightforward, and the end result is well worth it. Get ready to slice tender pieces or enjoy some burnt ends." - Blake (the 1st son)
Product cut
Product score
Tenderness
Hearty
Buttery Soft
Cookability
More Challenging
Pretty Simple
Cost
Budget-friendly
Premium
Farming Practices
Regeneratively-Focused
We use strategic grazing to support animal health, enrich soil, and eliminate the need for harmful synthetic fertilizers, pesticides, and herbicides.
Humanely-Raised
We treat animals with care, raising them in low-stress environments with space to move and express natural instincts, while also ensuring humane harvesting.
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All Protocols
Click above to learn about all the protocols we have in place to bring our customers healthy and delicious meats they can eat with confidence.
Common Questions about Beef Brisket
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Smoke low and slow at 225-250°F until it reaches 200-205°F internally, or braise in a covered pan with liquid for 3-4 hours. Always rest 30 minutes before slicing against the grain.
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Plan for 1 to 1.5 hours per pound. Your best indicator is probe tenderness; when a thermometer slides in with little resistance, it's done.
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The flat is leaner and perfect for slicing. The point is fattier with rich marbling, ideal for shredding or burnt ends. A whole packer gives you both.
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Chuck roast (from the shoulder) has marbling throughout and works great for pot roasts. Brisket (from the chest) has exterior fat and is the traditional choice for BBQ smoking.
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Not entirely, many trim it to about ¼ inch. The fat cap protects the meat and adds moisture as it renders.
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Our grass-fed brisket has a better omega-6 to omega-3 ratio, and a deeper, more complex flavor than conventional alternatives. It’s raised without hormones, antibiotics, or GMO feed for wholesome nutrition you can trust.
Real Customer Reviews
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Our Favorite Recipes
Grilled Flat Iron Steak with Chimichurri Recipe
It is my pleasure to bring you this easy Flat Iron Steak recipe that is simple & full of flavor! The thing I love most about a Flat Iron Steak is how quick it is to cook. This particular cut of meat is thinner, so it can go from the grill or cast iron skillet to your table in minutes. Steak is so versatile when it comes to cooking. It can take on essentially any flavor through a marinade or a dry rub. This recipe combines the bold flavors of vinegar and garlic, and the sweeter notes of honey, producing a perfect balance of sweet and savoury in every bite. I hope you enjoy!
Herb Buttered Beef Tenderloin with Holiday Rice
If you've had beef tenderloin before, you're fully aware that it is a delicious and tender cut of meat that is often the star of many family meals! It is the most tender cut of beef on the cow - the same cut of meat that Filet Mignon is made from. Needless to say, this is a premium piece of meat, and as long as it's cooked properly, will melt in your mouth and leave you wanting more!
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