A cracking ‘low and slow’ cut taken from the breast and lower chest. It’s a flat joint with marbled fat that our butchers roll - perfect for slow cooking and even making your own pastrami. The fat content within the meat itself keeps everything nice and moist for a while, but depending on the cooking time (and method), you might need a little additional cooking liquor! Then, pull to your heart's content.
Our farmers' native breed cows are outdoor reared and grass fed, growing and maturing at their natural pace to develop a high fat content that keeps the meat moist during cooking. With our butchers then hanging and dry aging all of the gorgeous meat for at least 21 days, you're left with incredibly tasty beef, whichever cut you go for.
Air dry-aged and matured beef can be slightly darker around the edges than the centre - something you won't see in the supermarket. This is perfectly normal and indicative of traditionally aged meat.
Native breeds include Angus, Ruby, Longhorn, Shorthorn, Dexter and Hereford.
Minimum weight: 1.0kg
All of our meat is cut fresh to order by our butchers.
Everything is available for next day delivery as long as you order by 1.30pm.
All further questions are answered here.
Heat a large pot to medium-high heat with oil in the bottom. Season the brisket with salt and pepper brisket and sear all sides to brown the meat. Reduce heat to very low. mix together a cup of water and a cup of BBQ sauce, add to the pot with a chopped-up onion and a sliced garlic. Cover the pot and simmer for 2 hours. Delicious.Check out more recipes
Unlike many cuts of beef, brisket was traditionally not that popular in the UK. However, its ability to sit in a rich sauce for hours improving in quality and it’s comparable value for money made it perfect for flavoursome sandwiches on street corners – pulled pork eat your heart out