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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!

Our grass-fed beef is either Aberdeen Angus or Hereford from Ayrshire in Scotland, Wexford County, in Ireland, Norfolk and Suffolk. Sourced from small scale farmers who slowly rear their herds to the highest standard, on an hormone-free grass-fed diet.

We select our beef for its marbling and fat cover and dry age our prime cuts in our Himalayan salt chamber for a minimum of 28 days.