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 Point is the slightly fattier section of Brisket on the interior side of the chest so it has a lot of flavour, and can be slightly more tender than the exterior Flat due to being worked just slightly less in the Cows life.

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.