This cut comes from around the chest of the cow, it’s a working part of the animal which means it could be be tough if not treated right, but once it's spent most of a day slowly roasting on a low heat it's almost impossible to beat for tenderness and when the fat which is marbled throughout renders down it packs every bite of the meat with massive amounts of flavour.

The Flat is cut from the outward facing side of the Brisket, meaning that due to the how cows use their chest muscles it is tougher and less marbles than The Point of the brisket on the reverse side. The lack of fat doesn’t mean lack of flavour though, cooked low and slow over smoke a slice of flat can be just as tasty and a piece of fatty Point.

All of our Beef is hung and dry aged for 28 days in our Himalayan Salt Chambers to intensify the flavour and take it above and beyond what you'd find at your average supermarket butcher.