Traditionally know as one of the cheaper beef joints, the Brisket of Beef's popularity has recently revived thanks to celebrity chefs and those who are trying to find alternatives to more commonly known joints.
Found on the fore-quarter of the animal, this joint is marbled with layers of fat between muscle which when slow cooked melts away releasing fantastic and tantalising flavours to the palate.
Ideal for very slow pot roasting, the longer it is cooked the better - soaked in either red wine or a bottle of beer.
--
Our Beef Herd
Reared grazing in the summertime on water meadows bordering the Great River Ouse in Great Barford and fed home grown cereals and grass silage, during the winter months, we guarantee our beef is mouth watering and succulent.
Arriving on the farm as reared calves at approximately ten weeks of age, the calves slowly mature into full adulthood over a period of approximately 18 to 24 months. During this time, our family ethos is to produce animal naturally with as little intervention as possible, therefore you can be rest assured NO growth promoters of harmful drugs are administered during their life cycle.