About Loncorich Family Farms
Loncorich Family Farms is a 3rd generation farm started in 1962 by Leonard and Frances Loncorich. It began by growing crops such as corn, soybeans, and wheat. Their son Michael and his family also raised livestock from time to time.
Today, grandsons Dean and Scott, together with their families, have continued to work alongside Michael and Barb in the row crop operation while also adding dairy steers and a registered black Angus herd to the farm. It started with just a few cows, but with the support of our extended family and friends, we realized the desire of people to know where their food comes from and how it is raised. We have found it very rewarding to work alongside multiple generations, passing on the values that farming teaches to our children.
BrisketProducts found: 1
Please sign in so that we can notify you about a reply
Buy Beef Brisket directly from Local Meat Farms
The whole brisket makes up the animal's breast which means that it will be a tougher cut of meat due to being used for movement. Due to the popularity of backyard barbeque and smoking the brisket has become a very well known cut that can be found at your local grocery store or butcher shop.
Briskets are most commonly prepared by applying a generous amount of rub over the entire surface, and then placing it on the smoker and letting it cook low and slow until it reaches an internal temperature of 203-205 degrees.
Once fully cooked, be sure to let the brisket rest before slicing.
The whole brisket is made up of two pieces known as the brisket point and the flat.
The Brisket Point is the less lean portion of the brisket that is full of flavor, juicy and typically used for burnt ends in barbeque application.
On the other hand the Brisket Flat is the leaner portion of the brisket full of flavor and typically used for slicing or shredding.
Both the point and flat are most commonly used for barbeque and corned beef.
