Flavour lives in the fat and nowhere is this more evident than in the brisket. Those who have experienced it would never dream of smoking or braising anything else.
Our cattle eat nothing but grass, never tainted with chemicals, antibiotics or hormones. This produces a deep, rich flavoured beef, speckled with the uniquely yellow fat of a truly grass fed animal.
Dry-aged for 14 to 21 days in our on-farm butchery.