Cut from the chest muscles which support most of the cow’s weight, the brisket does a lot of work, which means it is very flavourful. With layers of connective tissue and fat, it needs to be cooked properly to really shine – but if you do it right, it’ll be your favourite cut! Brisket needs to be cooked low and slow to let that connective tissue melt away. Try it in the smoker, the slow cooker or on the barbeque!
Choose AAA Certified Island Beef for a buttery texture and a lower price point – Grass-Fed and finished with grass and potato, then wet-aged - so while it has a less intense flavour than dry-aged, it will taste great and shine in it's own right due to the more consistent superior marbling.
- AAA or Better