- 32 – 700
This extraordinary brisket is taking the BBQ and Smoker scene by storm here in the UK. The marbling is superior to some Wagyu we have seen in the past. This intramuscular fat protects the meat from drying out during slow and low cooking leaving the end result wonderfully moist. Once it renders out, the marbling creates a wonderful array of flavour too. 27+ portions per piece.
Sourced from our trusted producers who use their tried and tested methods to create this marvellous cured salt beef. This product is uncooked.
The brisket is the epitome of BBQ excellence, once smoked it tenderise the meat and the fat content renders out to create an array of phenomenal flavours. It has been ethically sourced from native breed Hereford cattle.
A Tom Hixson Exclusive | This USDA certified beef brisket is from hand selected Black Angus Cattle. The perfect smoker's cut.
The whole packer brisket is perfect for barbecuing or smoking. These methods lend themselves to this cut as the meat can withstand the heat while the fat covering - encouraged by a grain fed finish - brings out all it's sensational flavours.
A Wagyu / Shorthorn cross, which has been reared stress-free on the open, grassy pastures of Ireland. Shorthorn are renowned themselves for producing marbled beef, so when crossed with Wagyu the results are sublime. Their diet is supplemented with chocolate, which adds a touch of sweetness to the bite.
A favourite amongst bbqers, this cut produces incredible texture and flavours.
The Oakey Gold Promise
Traceability from paddock to plate.
Exclusively Australian, natural marbling and mouth-watering flavour.
Wagyu grade 3 to 5.
Prefecture: HYOGO. Japanese Grade: A5. Beef Marble Score: 9
What Is Brisket and What Part Of The Cow Is Brisket?
As mentioned above, brisket is a cut of beef taken from the lower back or chest, containing the breast muscles, including the deep pectorals and the superficial muscles. It is often quite a large cut with a layer of fat on one side which gives the meat it's succulent, juicy flavour.
How many hours does it take to cook a brisket?
If cooking your brisket in the oven, it will typically take around 3 to 4 hours. A slow cooker takes around 10 to 12 hours of cooking on low heat or 5 to 6 on a high heat setting. You may choose to cook your brisket on the stovetop, which will take around 3 hours, or until tender.
How do you make brisket tender?
The best way to ensure your brisket is tender and juicy is to prepare it in a slow cooker. This is an incredibly easy way to prepare brisket and is perfect for beginners.
Brisket can be a tough cut, but preparing it in the slow cooker helps the connective tissue to break down, and form beautifully tender meat.
Looking for some meal time inspiration? Why not try our beef brisket recipe, featuring a delicious red wine marinade, or our steak and ale pie for the ultimate comfort food? You can also use this cut for slow cooking too. Read up on the benefits of slow cooking and why this particular cut is ideal for such a dish. We also have some great tips on smoking beef brisket too, with helpful advice on creating a perfectly smoked brisket.