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.
A great value joint taken from the breast of the beast, and well suited to long, slow cooking or marinating and barbecuing for meltingly tender beef.
Prices are per kg.
Suitable for freezing