Beef Brisket

Beef Brisket

With its tempting fat and gorgeous grain, this heavy, flat cut is prized by BBQ enthusiasts. The brisket primal is the chest of the animal, and receives a lot of exercise, since it bears 60% of the animal’s weight. As a result, beef brisket meat has a rich, mouthwatering flavor. Smoke and grill it, or braise it “low and slow” to get a satisfying pot roast.

Chef Tips

  • DEFROST your meat properly – overnight in the fridge or under cold, running water for 30 min.

  • Dry your meat completely and bring to ROOM TEMP before cooking.

  • Our grass-beef is best enjoyed MEDIUM-RARE (125°F). Beef continues to cook 5 - 10°F after being removed from heat, so when cooking on high heat, remove it from the heat source 5°F “early” (120°F).

  • REST your meat. Slicing and serving it too soon means losing those delicious juices. If covering meat with foil to keep warm, cover it loosely so it doesn’t lose moisture.