Boneless Beef Brisket
Grass-fed British brisket taken off the bone. This cut is suited to low and slow cooking methods, either in the oven or on the BBQ. It is also ideal for pot roasting and making salt beef.
The brisket is made up of two muscles: the point end and the flat. The point is a more fatty piece of meat and the flat is more leaner – both seriously delicious and epic on the smoker!