Grass fed Angus Beef Whole Brisket, Point End (Grass Fed/Halal).
Brisket Point End is prepared from a Brisket by the removal of the Naval End portion following the caudal edge of the specified rib.
With a little bit of time and the right cooking method, even the toughest piece of meat can be made delicious. Brisket, which comes from the breast of cattle, is a great example – it’s one of the least tender cuts of beef, but grilled, braised, smoked, or slowly roasted, it’s rendered soft and satisfying with incredible flavour. Brisket is an inexpensive boneless cut that requires long, slow cooking to break down the collagen in the connective muscle tissues to achieve unctuous tenderness.
What Is Beef Brisket?
Brisket is a cut taken from the breast section, beneath the first five ribs, behind the foreshank. It comprises the pectoral muscles, which supports much of the animal’s weight. Consequently, whole brisket can be a large cut of meat, between 3 and 7 kg, and is rich in the connective tissue collagen, which makes the meat tough. A brisket is quite long and is usually divided in half and sold as two different pieces of meat.
To bring out additional flavour and produce a more buttery texture you can dry age the roast for a few days. Age the beef in the refrigerator by leaving it uncovered on a wire rack over a pan to catch the drippings for at least a day or as long as 3-4 days. When you are ready to cook the Brisket Roast, trim off any dried pieces after the aging. It is common for a roast to lose 5%-15% of its weight during the aging.
Texas Oven-Roasted Beef Brisket