FRESH, NOT FROZEN
DELIVERY FREE OVER £50
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
FRESH, NOT FROZEN
DELIVERY FREE OVER £50
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
We’ve found that the natural muscle fat in native breed brisket is great for a long and slow cook. The flat and is a single muscle. The flat end of the brisket is mostly made up of the single “flat” muscle. There may be some point muscle in there too depending on the size of the whole brisket.
The flat end is simpler to carve than the point end as the grain of the muscle runs in one direction.
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 point end cut is also available if you’re looking to have some “burnt ends” or a whole brisket for a larger family BBQ
£66.00
Jonathan’s Malcolm (verified owner) –
Robert Briggs (verified owner) –
Nigel De-La-Haye (verified owner) –
First time buyer so took a chance and like other reviews, glad I did!
Excellent meat, well prepared and with great texture. Smoked low n slow at 220f for 16hrs with a simple salt n pepper rub.
Awesome flavour! Will buy again.
Thomas Clyburn (verified owner) –
Dominic Begley (verified owner) –
Can’t fault it. Nice but if trimming for me to pretend I’m a connoisseur and slap it on the coals at 135 deg c. For 7 hours wrapping halfway through made for perfect results. Nice meat lollipops for all at the bbq.
Mark White (verified owner) –
Smoked for 16 hours, absolutely amazing.
Eldon Kerr (verified owner) –
Made a beautiful Salt Beef with this brisket. Enjoyed by everyone.
Nicholas Glynn (verified owner) –
I cure the brisket and then smoke it to make some great pastrami. The flat end from Grid Iron Meat is reasobaly priced and ideal for this.
Bryan McKinny (verified owner) –
David Kent (verified owner) –
Tristan Fox (verified owner) –
The meat itself was super tasty but the butcher had trimmed virtually all the fat (1-2mm remained at most) from the flat and only the fat on the area where the point was visible remained. I would have liked to see at least 10mm across the joint.
Rachel Keenan (verified owner) –
The brisket we ordered was a lovely cut and SO delicious! I’d definitely order from Grid Iron again
Michael McNulty (verified owner) –
So far tried the beef for rib, brisket, chicken as well as rare breed bacon and all was excellent, my order is in for the jubilee weekend.
Matt Lowndes (verified owner) –
5 star quality, smoked it low and slow absolutely gorgeous
Mark Armstrong (verified owner) –