Freedown Hills Wagyu Navel End Brisket (1.3kg)

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Freedown Hills Wagyu Navel End Brisket (1.3kg)

out off Stock

£27.00

£27.00

out off Stock

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Navel end Waygu brisket offers an evenly shaped cut of beef that has a layer of fat making it ideal for slow grilling or barbecuing. The meat provides the exact same richness as found in other cuts of Wagyu with a slightly buttery finish. If you’re looking for a cheaper alternative to steak, this is it.

 

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PRODUCT INFORMATION

Wagyu Navel End Brisket is from the lower chest or breast of a cow. Although just one muscle, it has two very different ends, so cutting in half is ideal for convenience and cooking. Olive fed Wagyu is an equilibrium between traditional buttery long-lasting finishes found with Japanese Wagyu and the more beefy, iron flavours of Grass-fed UK beef. The olive feed creates an umami taste to the beef, a sumptuous savoury flavour adding depth and richness, and the added marbling within the Brisket provides a sultry buttery finish, enhancing the finished product. The Navel End Brisket is more evenly shaped and larger than that of its other half, the Point End Brisket. With an ideal layer of fat on one side and running through the middle, it is ideal for a classic slow-baked meal, or for barbecuing. For anyone looking to make beef bacon or pastrami, this is the piece to do it with! After cooking it slices exquisitely and consistently throughout. This cut can be utilised in many different ways. Cutting it into 1-inch cubes it provides a plethora of options, from skewers to stews, pies and everything in between. Or leave as a whole piece and slow cook with onions, carrots, wine and beef stock for a melt in your mouth meal. Perfect for those winters Sunday lunches with the whole family. The leftovers can be shredded apart and given a new lease of life too. Cost-effective but not compromising taste and flavour! Wagyu Cross with Holstein Origin: England Yorkshire

QUESTIONS & ANSWERS

PRODUCT INFORMATION

Wagyu Navel End Brisket is from the lower chest or breast of a cow. Although just one muscle, it has two very different ends, so cutting in half is ideal for convenience and cooking. Olive fed Wagyu is an equilibrium between traditional buttery long-lasting finishes found with Japanese Wagyu and the more beefy, iron flavours of Grass-fed UK beef. The olive feed creates an umami taste to the beef, a sumptuous savoury flavour adding depth and richness, and the added marbling within the Brisket provides a sultry buttery finish, enhancing the finished product. The Navel End Brisket is more evenly shaped and larger than that of its other half, the Point End Brisket. With an ideal layer of fat on one side and running through the middle, it is ideal for a classic slow-baked meal, or for barbecuing. For anyone looking to make beef bacon or pastrami, this is the piece to do it with! After cooking it slices exquisitely and consistently throughout. This cut can be utilised in many different ways. Cutting it into 1-inch cubes it provides a plethora of options, from skewers to stews, pies and everything in between. Or leave as a whole piece and slow cook with onions, carrots, wine and beef stock for a melt in your mouth meal. Perfect for those winters Sunday lunches with the whole family. The leftovers can be shredded apart and given a new lease of life too. Cost-effective but not compromising taste and flavour! Wagyu Cross with Holstein Origin: England Yorkshire

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We got the smoke… xperestios et evendis es ex es maxim quis magniat emquate explis a et fugia in nimporro omnis doluptios et eriaestia veruptatis utemporumque voluptatem que quo id magnam ent, ilibusda qui beaque aut exeribus, explique pa sunt quunt quis sit porepta escipit occullorest, voluptatem fugiate scillorumet, qui que dolorit aut ipidem qui venistrupta voluptae. Adigent molliquatat. Ani quam suntibus verum verit, sunt velectibus. Eequid et, nosam reium etur, cum, aute porite volendi tiorest fugit, et et atquam est, qui dendent repedi nihicae eum eium dessi oditiamus doloreni ra cones nonsequatem evendi volupta quiatia sum ut endunt odia num alis volut esserum comnihilis que por sum cus dempor sum sunt dent voluptis as dunt dolores temquam haribusapit acest, odit, to dem fugita volorro eaque reiur magnihillam, volore non exerumquat.

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