** NEW** Welsh Snowdonia Wagyu Flat Brisket - perfect for Smoking
What is a Wagyu Flat Brisket?
This untrimmed Brisket comes from the muscles located on the underside of the chest area, situated between the front legs. As a well-exercised muscle, it contains a high degree of connective tissue, which makes it ideal for slow and steady cooking methods.
The flat cut is located on the lower part of the brisket, below the point. It's a large, rectangular cut with a fairly even thickness The flat cut is leaner compared to the point, with some fat but mostly meat and connective tissue.
It's commonly used for corned beef, sliced brisket, barbecue and smoking!
What is a Wagyu Flat Brisket?
This untrimmed Brisket comes from the muscles located on the underside of the chest area, situated between the front legs. As a well-exercised muscle, it contains a high degree of connective tissue, which makes it ideal for slow and steady cooking methods.
The flat cut is located on the lower part of the brisket, below the point. It's a large, rectangular cut with a fairly even thickness The flat cut is leaner compared to the point, with some fat but mostly meat and connective tissue.
It's commonly used for corned beef, sliced brisket, barbecue and smoking!
Details
Due to its high connective tissue content, point end brisket is best suited for slow cooking methods such as braising, smoking, or cooking in a slow cooker. These methods help to break down the connective tissue, resulting in tender and flavourful meat.
Cooking Tips:
Slow Cooking: Use a slow cooker, smoker, or oven to cook the brisket at low temperatures over an extended period.
Braising: Braise in a flavourful liquid to enhance tenderness and infuse rich flavours.
Shredding: After cooking, shred the brisket for use in sandwiches, tacos, or other dishes.