Chilled Grass Fed (Halal) Angus Beef Whole Brisket (point end), price/whole
Whole Brisket, Point End (Grass Fed/Regenerative Raised/Halal.
Brisket Point End is prepared from a Brisket by the removal of the Point End portion following the caudal edge of the specified rib.
PE brisket which has both the Point and the Flat, same packing spec as a US Packer brisket. It's untrimmed with a layer of fat.
With a little bit of time and the right cooking method, even the toughest piece of meat can be made delicious. Brisket, which comes from the breast of cattle, is a great example - it's one of the least tender cuts of beef, but grilled, braised, smoked, or slowly roasted, it's rendered soft and satisfying with incredible flavour. Brisket is an inexpensive boneless cut that requires long, slow cooking to break down the collagen in the connective muscle tissues to achieve unctuous tenderness.
What Is Beef Brisket?
Brisket is a cut taken from the breast section, beneath the first five ribs, behind the foreshank. It comprises the pectoral muscles, which supports much of the animal's weight. Consequently, whole brisket can be a large cut of meat, between 3 and 7 kg, and is rich in the connective tissue collagen, which makes the meat tough. A brisket is quite long and is usually divided in half and sold as two different pieces of meat.
Roasting Tip
To bring out additional flavour and produce a more buttery texture you can dry age the roast for a few days. Age the beef in the refrigerator by leaving it uncovered on a wire rack over a pan to catch the drippings for at least a day or as long as 3-4 days. When you are ready to cook the Brisket Roast, trim off any dried pieces after the aging. It is common for a roast to lose 5%-15% of its weight during the aging.
Texas Oven-Roasted Beef Brisket
Beef Brisket Pot Roast
From one of the world's cleanest and purest environments, our Premium Black Angus Beef cattle are reared on the fresh, pure, clean and green pastures of New Zealand. Sourced from our farms in the furthest Southern province of the South Island aptly named Southland
Angus genetics are renowned for producing cattle with excellent marbling and growth rates. Marbling adds flavour, makes cooking easier, and high growth rates produce beef that is very tender.
Breeds of cattle from European, tropical climate and dairy breed genetics are excluded from Black Angus.
Growth enhancers are never used, also not allowed are therapeutic anti disease treatment, during the life of the cattle.
The Beef is vacuum packed and air freighted to ensure the product arrives in optimum condition.
