Beef Cut Feature: Brisket
Discover the rich flavour and versatility of Australian Beef Brisket. Sourced from the well-exercised underside chest area, it offers superior taste whether bone-in or bone-out.
Australian Beef
Australian beef is renowned around the world for its outstanding quality, clean and green production, superior traceability and quality assurance systems.
With more than 70 potential cuts to utilise, the beef carcase is the most versatile and complex of the proteins. With a range of textures, tenderness, flavour profiles and eating quality characteristics, Australian beef is the superior choice.
Brisket
There are two briskets per animal accounting for around 7.2% of the carcase.
Derived from the underside chest area between the front legs, brisket is a well exercised muscle with ample connective tissue. It is prepared by a straight cut which commences at the junction of the 1st rib and the 1st sternal segment through to the 13th rib and can be ordered bone in or out.
DISH INSPIRATION