Description

Beef brisket is a forequarter cut that is best known either for low n slow smoking or as the perfect chisa nyama braai meat. It sits at the bottom of the animal, below the blade. As a hard working muscle it is ideal for low n slow cooking and our deboned 2kg whole trimmed brisket is perfect for smoking or slow roasting at 130C for 6 hours.

However as South Africans we love our braais and a brisket steak when cut on the bone is best recognised by the fat in the middle of the curved cut. When sliced thin it makes for one of the tastiest braai cuts.

Beef Brisket – On the bone as a steak or deboned as a whole muscle.