Chilled Wagyu (MB4/5) Whole Brisket (point end/deckle off), 8.31kg, price/whole

Wagyu (MB4/5) Whole (Full Packer) Brisket, Point End/Deckle off (Grain Fed/Halal).

Brisket Point End Deckle Off is prepared from a Brisket by the removal of the Naval End portion following the caudal edge of the specified rib. The Deckle is removed from the Point End along the natural seam together with associated fat and intercostals.

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