USDA Prime


USDA Prime



Up your brisket game with our USDA Prime briskets. These are full packer briskets with the added marbling that only comes from USDA Prime grade beef. 

Average weight: 13 lbs.

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Double R Ranch USDA Prime briskets are a cut above the normal cash and carry or grocery store brands. The USDA grades beef based on marbling and only 4 to 5% receives the designation of Prime. Raised in the great northwest where natural resources are plentiful and the climate is mild, Double R Ranch is beef beyond belief.

Our USDA Prime grade briskets are aged for 21+ days to bring out their rich beef flavor and tender texture. You’ll taste the tradition and care that goes into our beef with every bite you take. Prepare in your smoker, on your grill or even in the oven. No matter how you prepare these USDA Prime grade briskets, you’ll appreciate the superb marbling and uncommon quality.

Beef Grading 101

This brisket is USDA Prime, the highest level of marbling recognized by the USDA.

Beef sold in the U.S. is graded by the United States Department of Agriculture (USDA). There are eight total grades and the top grade is USDA Prime.

The USDA describes Choice as “high quality, but has less marbling than Prime” which means our beef at this level is excellent Only about 4 to 5% of all beef graded in the U.S. has marbling to grade at this level. You can sometimes find USDA Prime at local butchers and higher-end grocery stores, but most of it goes to high end steakhouses and restaurants. Prime beef has excellent flavor and tenderness.

Marbling, or intramuscular fat, is the most important factor used to grade beef in the U.S. and around the world. This is determined by a visual inspection of the amount and distribution of intramuscular fat between the 12th and 13th rib. Historically, this single inspection provides a correct indicator of the entire carcass. 




This full brisket is identified as a 120 Beef Brisket, Deckle-Off, Boneless by the North American Meat Processors Association (NAMP). This is made up of the flat or deep pectoral muscle (NAMP 120A) and the point or superficial pectoral muscle (NAMP 120B. The deckle, the hard fat and intercostal meat on the inside surface of the brisket, is removed. This is frequently referred to as a full packer brisket.

Fast fact: Instead of collar bones, beef cattle are supported by the muscles that make up the brisket. They carry about 60% of each animal’s body weight.

Our Favorite Recipes


Snake River Farms

Leftover Brisket Tacos with Salsa Verde & Pickled Onions

  • 45 minutes
  • 4-6 SERVINGS

Sarah Kelly

American Wagyu Braised Brisket In the Oven

  • 9 hours
  • 6-8 SERVINGS

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