This is an aged half brisket, flat end, from North Yorkshire, grass fed, native breed beef. We’ve found that the natural muscle fat in native breed brisket is great for a long and slow cook. The flat and is a single muscle. The flat end of the brisket is mostly made up of the single “flat” muscle. There may be some point muscle in there too depending on the size of the whole brisket. The flat end is simpler to carve than the point end as the grain of the muscle runs in one direction. If you’d like to discuss the cut or the preparation, please get in touch before you order and we’ll be more than happy to help. The point end cut is also available if you’re looking to have some “burnt ends” or a whole brisket for a larger family BBQ
