Australian Grassfed Beef Brisket (Chilled) - Whole Slab [Deposit]

Half/Whole Slabs Purchase (The 1 kg price shown above is a deposit only)

1. Upon checkout, we will connect with you via WhatsApp (please include your WhatsApp details) or you can WhatsApp us directly
2. You will be shown the available slabs — each differs in weight, marbling, grain, and shape.
3. Choose your piece. Keep it whole, or request portioning, marination, and vacuum-packing.
4. Receive invoice with final cost (deposit deducted).

Sourced from Grass-fed Australian cattle, raised on open pastures for clean, natural flavour.

Full of flavour thanks to generous fat and connective tissue—this cut is collagen-rich, developing deep, beefy taste when slow-cooked over time.

Beef brisket is a cut of beef that comes from the breast or lower chest of the cow. It is a tough cut of meat that is high in collagen and connective tissue, but also has a good amount of fat, which makes it flavorful. Brisket is typically slow-cooked to break down the connective tissue and make it tender.

There are two types of brisket the "flat" and the "point" the "flat" is leaner and it's the one that is mostly used for slicing and corned beef, while the "point" is fattier and it's mostly used for pulled beef and smoked brisket.

Brisket is a popular cut of meat in many cultures and cuisines, such as Jewish cuisine, where it is often used to make corned beef and pastrami, Texan barbecue, where it is a staple of the traditional smoked barbecue, and in central European cuisine, where it's often used for dishes like pot roast.

It is often smoked or cooked over a long period in order for it to become tender.