Cut from the chest or breast of the cow. Brisket is a versatile, interesting cut that suits low ‘n’ slow cooking in liquid or smoking. Often inexpensive, the cut itself needs a little extra care when cooking but the results are spectacular; soft, fall-apart meat that works well in a Sunday Roast or alongside coleslaw on a BBQ platter. Preferred by pitmasters everywhere, the brisket is generally cut into two sub-muscles – the point and flat. We roll ours up, but if you’d prefer us to leave it flat for smoking, please let us know in the comments box when placing your order. Likewise, if you’d prefer the point cut let us know and we’ll do our best.
‘The bland, mass produced meat market is not something we subscribe to.’ – Amy Jobe, founder of Lincoln Russet.
All Lincoln Russet beef is grass-fed and pasture-raised on our farm, feeding on the forage available to them on the land they occupy. The cattle are put out to the fields in the summer and brought indoors during winter. A hardy breed, the cattle put weight on well feeding on only grass and pasture. So, the result? A spectacular marbling and a deep, succulent flavour which we believe is some of the best you can find in the country today.
Only beef reared with passion will taste truly amazing. So, as fourth generation arable and livestock farmers, we’re experts on raising good beef cattle. To read more about how we raise our cattle, click here. Or, if you’d prefer a smaller beef box, here.