Mister Brisket signature items are a listing of our most popular items. These products are the ones that made our reputation and still sustain us to this day. If you're a first time buyer, odds are you are interested in one of the following:

WHOLE BEEF TENDERLOIN
Our USDA Prime beef tenderloins are tasty, tender and simple to prepare. Typically weighing around six pounds, each serves up to eight people. All tenderloins are neatly trimmed and tied with butcher’s twine so that when they arrive, they’re oven ready. In addition, the tenderloin trimmings are leaned out and ground so that you receive a pound of lean delicious ground beef tenderloin with each order. Tenderloins may be split in half, divided into thirds or subdivided even further to suit your dining needs. Probably our most popular dinner party item.

STRIP STEAKS
A premier cut among steak aficionados, we purvey only USDA Prime strip steaks. Prized for both their tenderness and flavor, we cut our strips to suit your preference. For best deal on price, purchase an entire strip loin (weighing typically about 14 pounds) and have us cut it to your specifications. A whole loin cut standard size (1 _ inch) will yield at least ten thick steaks.

BEEF TENDERLOIN FILETS
Whether you call them filets, filet mignon or tenderloin steaks, all are appropriate names for the individual portions that we cut out of whole beef tenderloin. Filets may be cut any size from our restaurant portion (12-14 ounce) to 4 ounce sandwich size pieces. We sell filets only by the whole tenderloin, not individually.

RIB STEAKS
If you like a steak with a bone, then this is your choice. Arguably the most flavorful cut of beef, a thick USDA Prime rib steak smothered in garlic and properly grilled is a sublime eating experience. For the best price, have us take a whole rib (containing seven bones and weighing typically about 15 pounds) and cut it up into individual slabs. An entire rib typically yields about a dozen thick steaks.

RIB ROAST
The same USDA Prime seven-bone rib left whole or cut into 3 or 4 bone increments. Slowly roasted Prime Rib is a Christmas favorite and truly the king of roasts.

RIB VEAL CHOPS
We take a veal rib roast, generally weighing between 4 and 5 pounds, and cut it into gorgeous, melt-in-your-mouth veal chops. A full order consists of six weighing around 12 ounces each and measuring 1 _ inches in thickness. Chops can be cut larger or smaller depending upon your preference and are outstanding whether baked, grilled or broiled.

LONG BONE RIB VEAL CHOPS
We take the same veal rib roast and cut five thick chops with a long, clean bone attached to them. This chop is ideal if you’re concerned with presentation.

RACK OF LAMB
Our USDA Prime lamb racks are simple to prepare. They weigh eight to ten pounds, before trim, and yield two roasts of eight bones apiece. Each roast comfortably feeds two people so a whole order of rack of lamb from Mister Brisket feeds four.

RIB LAMB CHOPS
We take a full rack of lamb and cut it into neatly trimmed chops of any size. Typically, larger chops--1 _ to 2 inches--are popular as entrees, while smaller chops make for a terrific appetizer. A whole rack can yield anywhere from 25 half inch cocktail chops to 8 double thick chops which are marvelous on the grill.

CHICKEN BREASTS (bone-in, boneless or boneless and skinless)
Perhaps no item has brought us more recognition than our fabulous chicken breasts. We take large whole breasts, weigh them with the bone in and skin on and then process them any way you like. Typically we sell them at a minimum of ten to an order but for best pricing buy a "full bag"—our term for 25 lbs worth of breasts (weighed bone in, skin on ) which yields around 18 full (or 36 half breasts), depending upon sizing. All breasts are wrapped individually for freezing and keep very well.

BRISKET
A whole brisket typically weighs seven to nine pounds and is easily prepared by covering in a roasting pan, adding some liquid, and cooking until "fork tender". Figure a pound per person when it comes to brisket, as there is much waste and shrinkage throughout the cooking process. Brisket is a delightful and versatile roast, which can be used to make everything from chili to barbecued beef.

FIRST CUT BRISKET (Flat Section Brisket)
A first cut is the smaller, leaner portion (also known as the flat section ) of the brisket. First cut is ideal when you’re preparing brisket for a small group (six or less) or lacking time to cook a whole brisket. A typical first cut weighs around four pounds and feeds six.

VEAL BRISKET
Our veal briskets weigh 2-3 pounds apiece and are sold in packages of two. It is a delicious, leaner version of beef brisket that is quick and simple to prepare.

ROASTED BEEF BRISKET
We take one of our fabulous briskets, roast it to perfection, then remove all excess fat before slicing it. Placed inside an aluminum container and covered with our famous brisket gravy, it comes with re-heating instructions. Comfortably feeds twelve.

BARBECUED BEEF
The secret to ours is that we make it with, what else, brisket. Slow roasted, defatted, and sliced, it comes smothered in our fabulous barbecue sauce. All you have to do is re-heat. Feeds 12.