Freedown Hills Wagyu Point End Brisket (3.8kg)

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Freedown Hills Wagyu Point End Brisket (3.8kg)

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£70.00

£70.00

out off Stock

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When it comes to barbecuing, the Point End Brisket really can’t be beat. Competition barbecue chefs use this cut because of the delectably tender meat underneath the thick cap of fat which melts away when cooking. We recommend using a dry rub seasoning to enhance the flavour of the meat!

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PRODUCT INFORMATION

Wagyu Point End Brisket is the front end from the breast area. Although just one muscle, it has two different cuts, the Point End being favoured by BBQ extraordinaires because it is where the famous “Burnt Ends” come from. 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. The rich marbling of this cut means it retains flavour and keeps tender during cooking, especially essential with the low slow methods used in barbecuing. The Point End Brisket really is unrivalled when it comes to barbecuing. Barbecue competitors use this cut as it has a stunningly thick cap of fat covering the delectably tender meat underneath. With around 3kg of meat, you can easily get many different meals out of it. Or one big barbecue! Cube and use in stews, or barbecue at any time of year. There is nothing better than brining this beautiful piece of meat for 3 – 4 days, covering in a dry rub and cooking over charcoal and wood on a barbecue on a summer’s day. It provides a sublime centrepiece and will be enjoyed by everyone. Wagyu Cross with Holstein Origin: England Yorkshire

QUESTIONS & ANSWERS

PRODUCT INFORMATION

Wagyu Point End Brisket is the front end from the breast area. Although just one muscle, it has two different cuts, the Point End being favoured by BBQ extraordinaires because it is where the famous “Burnt Ends” come from. 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. The rich marbling of this cut means it retains flavour and keeps tender during cooking, especially essential with the low slow methods used in barbecuing. The Point End Brisket really is unrivalled when it comes to barbecuing. Barbecue competitors use this cut as it has a stunningly thick cap of fat covering the delectably tender meat underneath. With around 3kg of meat, you can easily get many different meals out of it. Or one big barbecue! Cube and use in stews, or barbecue at any time of year. There is nothing better than brining this beautiful piece of meat for 3 – 4 days, covering in a dry rub and cooking over charcoal and wood on a barbecue on a summer’s day. It provides a sublime centrepiece and will be enjoyed by everyone. 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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