The Brisket is cut from the forequarter of the beast from the breast of the animal, before being trimmed, rolled, and tied on the butcher’s block. A great value joint, and popular all year round, while these joints here are dry age matured, and left in their natural state for authentic beef flavour.
The Brisket is cut from the forequarter of the beast from the breast of the animal, before being prepared on the butcher's block. A great value joint, and popular all year round.
