Grass Fed Beef Brisket
Brisket. Pulled, slow cooked or braised: totally worth the effort required
Taken from the breast or lower chest, point end brisket is a well exercised muscle, with a high degree of connective tissue and is best suited to slow cooking methods like braising and casseroling. This beef cut is perfect for shredding as it literally pulls apart when cooked.
- In a Texas Burger with smokey paprika and sweet potato chips;
- In a Korma curry with fresh coriander and yoghurt;
- In a chunky pie with cauliflower, mushrooms and puff pastry;
- In a buckwheat abundance bowl with fresh vegetables and miso dressing;
Vincentia Butchery purchases beef direct from local Shoalhaven farmers. All our beef is grass-fed and pasture raised. Animals are free to roam outside, all year round and graze on natural crops, 365 days of the year. This natural diet creates beautifully tender and flavourful beef. You can definitely taste the difference. If you would like to know more about our purchasing beliefs, check out our Manifesto