Brisket Boneless – Taken from the breast section of the cow beneath the first five ribs, behind the foreshank.
Brisket [Boneless]
Brisket Boneless – Taken from the breast section of the cow beneath the first five ribs, behind the foreshank
Enquiry form
Category: BEEF BONELESS
Reviews (0)
Share: Be the first to review “Brisket [Boneless]” Cancel reply
Related products
Silverside
Silverside - A large, lean, boneless cut of meat with a course grained texture taken from the hind quarter of the animal, between the rump and the leg.
Chucktender
Chuck - The area of a steer that extends from the neck to the fifth rib of the chest cavity.
Topside
Topside - A large, lean, boneless cut of meat with a course grained texture taken from the hind quarter of the animal, between the rump and the leg.

Reviews
There are no reviews yet.