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Free Range Flat-Cut Beef Brisket

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Hand prepared

Hand prepared to the very highest professional standards by our Master Butchers - offering superb, juicy tasting, Premium Quality Beef, perfectly presented - in a way that we think is only fitting for such rare quality produce



Impeccable husbandry

Prepared from only truly Free Range, slow maturing, additive-free - naturally raised animals - with impeccable husbandry - on lush green pastures - and then carefully Dry Aged to perfection



A deeply rich satisfying flavour

Cut from just below Shoulder and boned out for easy carving - this is a Cut benefits from very slow cooking - and then delivers a deeply rich satisfying flavour that belies its price.


Two distinct Cuts
Located between the fore shank and the plate, the Beef Brisket is removed and trimmed into two distinct Cuts, the Flat Cut (first cut) and the Point Cut (second cut).

The Flat-Cut is a leaner and thinner cut of meat.

Moist and flavourful
A full layer of fat should be present on one side of the meat surface enabling the Flat-Cut to remain moist and flavourful when cooked.

Best for slicing
This Cut is best for slicing. It's also the best Cut of Brisket to use for Homemade Corned Beef.

Very tender
Early on Brisket was not very popular and was often discarded for Stew meat or to be ground up.  Its popularity increased when it was discovered that smoking the Brisket on low, indirect heat makes it very tender.

Flat-Cut Brisket should have a nice even fat cap with no gouge marks exposing the meat.

The fat should be a nice white colour

Smoking a Flat-Cut Brisket
When smoking a Flat-Cut Brisket you want to leave all the fat on it so it can render down and provide a more flavourful Brisket

Can be roasted, pot-roasting, braised, smoked, barbecued - or brined for Salt Beef 
 Do have a look at our How to Cook/Related Recipes Tab for some great ways to prepare your Flat-Cut Beef Brisket 

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Our Price: £25.96
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