Chilled Angus Beef Whole Brisket (point end), 5.845kg, price/whole

Chilled Angus Beef Whole Brisket (point end), 5.845kg, price/whole

Regular price $194.00 SGD

Whole Brisket, Point End (Grass Fed/Halal).

Brisket Point End is prepared from a Brisket by the removal of the Naval End portion following the caudal edge of the specified rib.

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 lamb is reared on the fresh, pure, clean and green pastures of New Zealand. Sourced from our farms on the East Coast of the North Island, which are the highly productive rolling lowlands with a mild climate. This along with the long and even growing season of the North Island, and the purity of the environment delivers an abundance of lush pasture and clean water, giving the perfect combination for consistently tender, natural lamb, full of flavour and goodness. Our lamb is sourced from private, quality-driven farmers, with sustainable farming practices, proud of their history, quality and reputation. The lambs are grass fed on open pastures and are not given any genetically modified products, absolutely no hormones or antibiotics. New Zealand Lamb has only 6% fat and has one and half times more iron than pork or chicken breast.


More from this collection

Social Proof