CONFIDENCE IN YOUR CUT

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, the 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.