Boned brisket is the classic, flavoursome secondary cut used for braising, whatever your preferences - Texan, Chinese, French, Italian - everyone loves brisket. Take a shortcut for barbecued brisket or try this recipe from our book, The Ethical Omnivore; Richie's brisket with egg noodles and greens.
A NOTE ABOUT FAT:
We don't trim our brisket the way most butchers do for several reasons.
- We think that fat is flavour and when the fat in good quality brisket melts it's really, really good. It should be left on the brisket during cooking so it can do its job of providing flavour and keeping the meat moist and tender. Most of it will render out in a long, slow cook.
- Our beef comes from two to four year old, slow growing cattle breeds that are selected and pasture raised (no grain, no feed lots), with the goal of achieving an optimum table product as well as the best possible outcome for animal, environmental and human welfare.
- The result can be very different from the standard 12-18 month old, fast-growing, grain-finished breeds that dominate the beef market, particularly when it comes to fat. Older, slower-growing animals generally provide much more flavour but can also include a higher fat cover.
We buy whole bodies of beef on a rotating basis from a number of farms and your cut will come from whichever beef is available and sufficiently aged when you order. The beef we source is:
- packed with the farm, certification (if applicable) and breed clearly labelled;
- dry aged for between two to six weeks, depending on the cut;
- minimum 24 months old and could be up to 36 months or older (most beef is yearling);
- hormone and antibiotic-free;
- grass-fed and finished on chemical-free pasture (except in conditions such as drought where there is insufficient grass available when silage or sprouted grains may be used);
- a mix of breeds including bio-dynamic Red Angus, Belted Galloway, Speckled Park and Wagyu;
- from NSW and, occasionally, Victorian farms.
The producers we work with are entirely transparent about their processes and welcome all questions. Find out more about our producers.