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Essentials

Old Cow - Whole Beef Brisket

5.0
Old Cow - Whole Beef Brisket
Old Cow - Whole Beef Brisket
Gerard King

Gerard's Suggestion

"Now we're talking! I laid my last brisket on the bbq after a long slow cook to take in some of those smokey flavours."

Old Cow - Whole Beef Brisket

5.0
Pasture For Life Certified
Limited Availability
dry-aged

Feed a gathering with this very special piece of Old Cow brisket - rich and delicious

£70.00
(0 in basket)
Shipping calculated at checkout.

Why you will love our Old Cow - Whole Beef Brisket...

  • Genuine British Old Cow from mature traditional-breed beef
  • Feed a crowd
  • Amazing rich flavour

Brisket is a cut taken from the shoulder. This cut is delicious cooked slowly in a low temperature. For the adventurous, try cooking the Texan way in a wood fired smoker! If you’ve got a lot to feed, a whole brisket is ideal - one 4-5kg piece will feed 15-20 - please ask us if you would like us to cut this in to smaller pieces.

Choosing our Old Cow brisket means you will be experiencing something rather special! The colour is fantastic: dark and intense; and the yellow fat runs lightly but consistently right through the meat, due to a rich and long diet of good grass.

Our Old Cow is only available a handful of times a year. Make sure you're a member of our Good Meat Club to be the first to hear when our next Old Cow is ready to order.
Gerard King

Gerard's Suggestion

"Now we're talking! I laid my last brisket on the bbq after a long slow cook to take in some of those smokey flavours."

Want to know more?

Our Old Cow Beef is a product of both dedication and exceptional farming partnerships. It is sourced from one of two herds we work with specifically to produce this wonderful meat: traditional-breed Lincoln Reds from the Yard Hill herd at Iken, and Belted Galloways from the Carr Farm herd on the River Waveney. These grass-fed cattle live freely from 5-12 years on rich meadows and marshes. This extended grazing allows the cattle to develop extraordinary flavour, renowned for its richness and creamy marbling. We honour this unique beef by slow-hanging each carcass for 8-10 weeks, ensuring its impeccable quality and depth of flavour.

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