Flat Beef Brisket
Flat Beef Brisket
All prices shown per pack, pack size variable
It might not be fancy, but beef brisket is a long-standing favourite for a number of reasons. Not only is it packed with great flavour; it has fantastic texture, goes a long way and represents tremendous value for money. Another reason to buy beef brisket is that it is the ultimate cut for salting and making homemade salt or corned beef/pastrami, it takes a bit of time, effort and planning to do it, but oh my - the results are amazing!
The brisket is cut from between the front legs on the chest of the beef carcass. It's a hard-working muscle that has well-defined grain and lots of bite. The long, flat cut is boneless and lean. It's known as a pot roast classic and works well with strong spices and smoky flavours. We've left it flat for versatility, so you can decide how you want to cook with this tasty cut.
*Suitable for home freezing.
-
Reared to the highest welfare standards, all our halal beef comes from free-range, grass-fed cattle. We believe in sustainable, ethical farming methods that work with nature to produce really amazing meat while taking care of the environment. You'll taste this in our halal beef mince – it isn't a bland vehicle for added flavours, it's hearty and tasty in its own right.
-
Ireland
-
Un-stunned, slaughtered by hand
-
4 days, fresh
Keep Chilled, 1°C to 4°C
-
Nutritionals per 100g: Energy 352 Kcal/ 1457 kJ | Fat 32.4g, of which saturates 13.3g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 15.2g| Salt 0.11g
-
Antibiotic free
Growth hormone free
Grass fed
Free to roam
No additives or added ingredients whatsoever
Locally sourced and ethically farmed
-
Box- Recyclable
Paper Tape- Recyclable
Food Grade Tray- Recyclable
Gel Packs- plastic recyclable
-
https://www.youtube.com/watch?v=VApGfd_2iGQ
-
For the ultimate tenderness, you want to cook at a low temperature for a long time. Whether you are cooking your beef brisket in the oven, in a slow-cooker or on the grill, the key is to give this cut of meat plenty of time to cook at low temperatures to give the marbling of fat time to ooze into the meat and keep it moist.