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An expert butcher at Silver Fern Farms demonstrates how the navel end brisket is cut from a side of beef. Order this grass-fed beef: Transcript: “The navel end brisket comes from the lower part of the chest, below the point end brisket. Cut a straight line to separate the navel end and the point end briskets. Then peel the navel end brisket off the rib cage, following around hard against the bones. Pull the point end brisket clean off the inside skirt, to remove it from the inside skirt muscle. Cut away the rough edges of the meat, leaving nice, square edges. Trim away any fat or cartilage hanging off the top for a tidy cut. Remove the rib cover, leaving the navel end brisket. Check for any bits of bone that may be in the meat. And that's the navel end brisket, a great cut for slow roasting or braising.“
