Our native breed beef is carefully hand selected at Market for us by our buyer who we work closely with. We look for size and for a good covering of fat for flavour. Our prime cuts are matured on the bone for at least three weeks; the result is a meat that will melt in your mouth with a kind of flavour you just don’t get from wet aged beef. Each cut is prepared by our specialist butchers, ensuring care and quality in every cut.
Brisket is an incredibly diverse meat, cut from the forequarter and has an open grained texture. Traditionally, it is sold for slow cooking roasting joint and delivers a juicy and tender meat. Our butchers
How to cook Brisket
Cook from room temperature. Pot roast or oven roast. The lower the heat, the longer you can cook Brisket for and the more tender the results will be. Remember to baste throughout cooking. Remover string, if tied.