Chilled Smoky Beef Brisket, Sous-Vide – 400g
Sous-vide Smoky Beef Brisket, premium Australian O’Connor brisket sous-vide low and slow for 48 hours in our smoky blend of ingredients. Perfectly cooked this product just needs to be heated in the oven at 190 degrees for 13 minutes or on the grill before slicing and serving. Whole briskets for larger gatherings/BBQ’s are available through inquiry.
Fully cooked fresh product, vacuum packed in convenient sizing and to lock in Freshness
Rich, beefy flavor; typically sold boneless; available both fresh and corned. A less-tender cut, it becomes tender and delicious with long, slow cooking.
Brisket is a cut of meat from the breast or lower chest of beef. The beef brisket is one of the nine beef primal cuts, though the precise definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing/moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderize the connective tissue.
From what part in the animal is the Beef Brisket from
Refer to last Picture above.