Brisket on-the-bone joint (rolled)


Brisket on-the-bone is cut from the lower chest and 32 day dry-aged by our Master Butcher. The bone is left in and the joint is rolled and tied. The British beef brisket joint is best cooked very slowly and enjoyed as a traditional British dish or shredded and served with BBQ or Asian style sauces. Our heritage breed beef is locally reared and grass fed, with less than 5 food miles.

£8.08 1kg Joint (serves 3-4 people)
£12.12 1.5kg Joint (serves 4-5 people)
£16.16 2kg Joint (serves 5-6 people)

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