Description
The term ‘brisket’ can refer to three different cuts of meat in Australia: the whole brisket (breast), the lean point cut, and the fattier section known as the navel cut. Although brisket is a tough cut of meat, the toughness can be counteracted with long, slow cooking which gives the chance for the abundance of connective tissue to break down and gelatinize into a rich, tender meat.
Details
Storage Requirement | Refrigerate below 5 degrees |
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