This is an aged half brisket, point 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 point end usually has two muscles but is mostly made up of the point muscle. There will be some flat muscle in there too depending on the size of the whole brisket. The point end is great for “burnt ends” and has a layer of fat running between the two muscles. 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 flat end cut is also available if you’re looking to have something simpler to carve or a whole brisket for a family BBQ.
