Falmouth: 8am - 6pm, Open Monday - Saturday, Closed Sunday. 231-826-3333
Reed City: 7am - 7pm, Open Monday - Saturday, Closed Sunday. 231-791-7777
Reed City Clothing: 9am - 6pm, Open Monday - Saturday, Closed Sunday. 231-791-7777
Evart: 7am - 8pm, Open Monday - Saturday, Closed Sunday. 231-734-5515
Holiday Hours:
December 24, Closing 3:00pm
December 25, All Stores Closed
December 31, Closing 3:00pm
January 1, All Stores Closed
Click on a tile for cut details
Brisket Flat
The leaner portion from a whole brisket. Should be cooked slowly at low temperatures to maximize its tenderness. The traditional cut used for corned beef, and popular as smoked barbecue.
Also known as:
First Cut
Cooking methods:
Braise Smoke
BRISKET FLAT
Whole Brisket
A flavorful cut that becomes tender when cooked slowly at low temperatures. The traditional cut used for corned beef, and popular as smoked barbecue.
Also known as:
Beef Brisket, Brisket, Packer Brisket, Deckle-off Brisket
Cooking methods:
Braise Smoke
WHOLE BRISKET
Brisket Point
A rich, flavorful portion of the whole brisket. Best when cooked slowly at low temperatures - smoked or braised.
Also known as:
Second Cut
Cooking methods:
BraiseSmoke