The flatter, generally leaner end of beef brisket, particularly suited to low-and-slow smoking, pot roasting and traditional braising. Its more uniform muscle shape is ideal when you want to serve sliced brisket. It generally has less internal fat than the point, so careful cooking helps prevent drying out.
Approximate weight: 3kg. Serves: 6–8.
£69.00
Brisket is made up of distinct muscles. The flat end is the flatter, comparatively lean portion, usually dominated by one long muscle, although a particular piece may include some adjoining point muscle depending on cutting and the animal.
Choose Brisket Flat End when you want a more uniform shape for slicing after smoking, braising or making salt beef. The Brisket Point End is thicker, contains more internal fat and is particularly suited to richly textured low-and-slow barbecue and burnt ends. For a larger cook using both sections, consider Whole Brisket.
Use gentle, sustained heat and moisture control for smoking, barbecue or a traditional pot roast and braise. The flat is leaner than the point and can dry out if cooked too aggressively. It can also be used for salt beef when cured using a verified food-safe method. Follow a trusted smoking, braising or curing guide appropriate to the preparation.
Allow the meat to become tender without drying out, rest appropriately, then carve across the grain, at right angles to the long muscle fibres. Slicing with the grain makes brisket seem tougher even when cooked well.
A native-breed beef brisket flat-end preparation of approximately 3kg, generally serving 6–8. Natural variation in shape, fat cover and the amount of adjoining point muscle may occur.
John Kenny (verified owner) –
Some of the best beef I have ever eaten. My guests were equally impressed.
Steve (verified owner) –
Food arrived really well packed, the brisket is so tasty, highly recommend
Hendon Leighton (verified owner) –
darren hornby (verified owner) –
Cook it low and slow , came out fantastic, not a bit left
Andrew Evans (verified owner) –
Delicious thank you
Helyn Wright-Todd (verified owner) –
John Duffy (verified owner) –
Philip Tebbs (verified owner) –
This was an outstanding piece of meat. Slow cooked for 5 hours, absolutely delicious. Best brisket we’ve ever eaten, and we’ve eaten a lot!
lisa uden (verified owner) –
I love this cut of beef and the flat end carves very well. slow cooked in oven with water and a stock cube covered in foil, juices make beautiful gravy and excess fat great for roast potatoes. fantastic flavor.
Glynn Taylor (verified owner) –
Not used at time of review –
In freezer for later in 2024 when I can get more friends together to enjoy .. will most likely end up as brisket in low slow BBQ .. will review if possible later
Shwan Maroof (verified owner) –
Perfect delivery and lovely cut of meat