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Essentials

Grass-Fed Beef Brisket Joint

5.0
Rolled piece of uncooked rolled beef brisket joint on a marble surface
Rolled piece of uncooked rolled beef brisket joint on a marble surface
Gerard King

Gerard's Suggestion

"Always buy slow cooking joints which are on the larger size for economy and for left overs! They just cook better too."

Grass-Fed Beef Brisket Joint

5.0
small Suffolk farm
pasture-fed
heritage breed

The ultimate slow roast joint. And try it in a wood-fired slow smoker for beef aficionados

£17.50
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Shipping calculated at checkout.

Why you will love our Grass-Fed Beef Brisket Joint...

  • Great for a slow roast or poach in the pot
  • Very versatile and makes excellent leftovers
  • Dry-aged and full of flavour

Brisket really does have a flavour all of its own, thanks to its coarse grain and particular fat content. It’s a great alternative to a traditional Sunday roasting joint cooked ‘medium-rare’: instead it requires a really long, slow cook in the oven, or in the pot, so that the meat gently falls apart when cut. Its wonderfully old-fashioned flavour works so well with root vegetables, and makes great leftovers the next day.

All our outstanding grass-fed beef comes from local Suffolk farms who focus on animal welfare and excellent animal husbandry. This heritage breed beef has been dry-hung for between 4-8 weeks to make the most of the wonderful flavour. 

 Allow 200-300g per person.

Gerard King

Gerard's Suggestion

"Always buy slow cooking joints which are on the larger size for economy and for left overs! They just cook better too."

Want to know more?

Our beef comes from trusted local Suffolk farms, carefully selected for their dedication to quality and sustainable practices. We work closely with farmers like Emily Winter, who slowly matures her 100% grass-fed Lincoln Red herd at Darrow Farm to produce exceptional beef, and the Somerleyton Estate, known for its regeneratively raised Welsh Black and Highland cattle. We are also proud to partner with Natasha Mann, whose award-winning Lincoln Reds graze by the River Alde’s lush meadows, yielding beautifully marbled, rich, and tender beef. Receiving whole carcasses allows us to hang the meat for 4 - 8 weeks (or more by request), ensuring superior flavour and texture.

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