Beef Brisket
Indulge in the World of Brisket Excellence: Our brisket cuts, carefully sourced from the lower chest of beef, boast a unique blend of muscles responsible for supporting 60% of a cattle's body weight. Absent collar bones, the presence of rich marbled fat and ample connective tissue demands precise cooking to achieve sublime tenderness. Immerse yourself in the artistry of brisket right here.
Cooking
Slow cooking - 3-4hrs per kg
Our cattle are 100% grass fed + finished on our regenerative farm in Brooklet Springs, NSW. In certain weather conditions, we may supplement their diet with certified organic vitamin licks, apple cider vinegar, and garlic to ensure optimal gut health.
Brisket comes from the lower chest area of a cow. This versatile cut is ideal for slow-cooking, smoking, or curing. Traditionally cooked low and slow, it guarantees a tender and delicious result. We suggest Brisket Tacos, Chilli con Carne, Sliders, Pies and plenty more! Perfect for batch cooking, one for tonight, one for the freezer.