Description/Specification
The boneless point-end brisket consists of the equivalent of the first five ribs of the full bone-in brisket, the latter being drived from the forequarter by a straight cut from the junction of the first rib and first sternal segment, to the reflection of the diaphragm on the 11th rib.        The deckle (fat layer) is completely removed by following the natural seam separating the inner and outer layers.    Some of the important features of our product are as follows: Free from preservative Free from preservative Rich in vitamin and protein

AL-FAHEEM MEATEX PVT. LTD

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