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.

1. 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. 
2. 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.
3. 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.

At Feather and Bone, we have been committed to providing the finest organic, pasture-fed, and sustainable meat and poultry since 2006. Our diverse range includes premium cuts of beef, lamb, pork, chicken, duck, gourmet sausages, ready-to-eat meals, and artisanal groceries. We practice a nose-to-tail butchery approach to minimize waste while ensuring quality. Customers can pick up from our Marrickville and Waverley locations or enjoy doorstep delivery across Sydney, up to the Central Coast, the Blue Mountains, Canberra, down to Nowra and Wollongong. We also offer a hire-a-spit service for outdoor gatherings and host butchery classes to enhance culinary skills. Click here to know more.