Brisket Boneless – Taken from the breast section of the cow beneath the first five ribs, behind the foreshank.
Brisket [Boneless]
Brisket Boneless – Taken from the breast section of the cow beneath the first five ribs, behind the foreshank
Enquiry form
Related products
Beef Fillet
Beef Fillet – Primal Cut from a Hindquarter Whole fillet without chain & external fat and discoloured tissue removed.
Chucktender
Chuck - The area of a steer that extends from the neck to the fifth rib of the chest cavity.
Knuckle
Knuckle - The round cut coming from the hindquarter without fat or nerves.
Rump Steak
Rump – Primal Cut from a Hindquarter
Wagyu Sirloin Steak
Wagyu Sirloin Steak - Highly prized owing to its incredibly high marbling, caused by the the amount of IMF (Intramuscular Fat), which gives Wagyu its soft, tender complexion and rich & buttery taste.
Angus Ribeye Steak
Angus Ribeye Steak - Rich marbling and a ribbon of fat in the steak add depth of flavour and moisture.
Angus Rumptail
Angus Rumptail - Rump cut of beef is taken from the hindquarter and the muscle above the hip bone of the animal.
Reviews
There are no reviews yet.