When it comes crowd food with flavour punch, Brisket delivers. Considered a secondary cut up against the eye fillets of the world, Brisket is actually the hero in some seriously classic dishes. A few of them are experiencing resurgence at the moment, such as shredded beef tacos, Texan barbeque beef and English-style corned beef.

So what’s the deal with this cut?

There are two briskets per animal, coming from the steer’s chest, and in terms of Australian meat cuts, they are classified as Point End or Navel End Brisket. Clearly this area experiences a high workload so it’s traditionally quite a tough cut with a lot of connective tissue. This is a cut that commands slow cooking!

Black Onyx brisket is a little different, because our pure Black Angus exhibits excellent marbling characteristics, meaning even the brisket has a higher marble scores than the average piece of Angus Brisket going around.

For you, this means more flavour and a less dense muscle to work with, so reduced time to slow cook.

So which cut for which dish?

Point end brisket high plenty of connective tissue and long muscle fibres, so it’s wet slow cooking and shredding all the way! Use Point End Brisket for shredded beef in tacos and burritos

Navel End brisket is a bit fattier and requires some trimming in preparation for cooking. Because of this fat, and the marbling of Black Onyx beef, it’s brilliant when slow cooked, southern BBQ style. On the subject, we came across this blog post by Ole from Food For My Family, describing his first experience of authentic BBQ brisket. The stunning images we’ve used above are from this site.

“To this day I view it more as a meat coma, like someone pressed ctrl+alt+del on me. I woke up a new man.”

Sounds like we should all be cooking BBQ brisket. His photos and cooking tips are pretty good too, take a look – Food For My Family