Being a well exercised muscle, the brisket has a high degree of connective tissue and is best suited to slow, wet cooking methods such as braising and casseroling. Brisket is also an exceptional cut for smoke-based cooking. It is perfect for shredding as it literally pulls apart when cooked.
Slow-grown, grass-fed and finished beef from lush Central Coast pastures. Beef that is good for the environment and your health.
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