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Brisket Joint Rolled


Origin: Cheverton Farm, Shorwell, Isle of Wight
Salt-Aged: 28 days


Brisket is a cut of meat from the breast or lower chest of beef.

The beef brisket is one of the nine beef primal cuts, though the definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing or moving cattle.

Having a significant amount of connective tissue, therefore the meat must be cooked correctly, Ideally slow cooked,roasted or smoked with a rub to tenderise the joint.

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