Beef brisket

Beef brisket

272 kr
1000 g, 272 kr/kg

Beef brisket, also called beef plate, is our fattiest cut and is for those who love fat, slow-cooked meat with a lot of flavor! The brisket is located around the animal's ribs and is just like pork belly – layers of fat and meat. The fat content naturally varies, and the fat left over after cooking can be advantageously saved and used to fry meat and vegetables.
Note! Oxbringa should not be confused with Brisket, which is a completely different cut.

Packaging & total weight The delivery may consist of fewer or more packages than the number ordered, but always with the correct total weight.

In stock
  • Ekologiskt, gräsbetat och hängmörat.
Product information

Size: 1000 g.

Raw material: Beef (organic & grass-fed).

Suitable for: A baking B boiling

The cut is dry-aged for at least 7 days and delivered vacuum-packed.

About our meat

Our beef is organic, grass-fed beef from Western Sweden. We collaborate with around 40 cattle farmers, from Ekshärad in the north to Simlångsdalen in the south. We are proud to work with these farms, as they focus on both quality and care for animals and nature. All animals are raised on grass and herbs, which means they grow at a steady pace, allowing the meat to become marbled, flavourful, and tender. The meat is dry-aged for 7–14 days and hand-cut at our butchery in Uddevalla. On whole cuts (i.e., everything except mince), you will always find complete origin information: which farmer the animal comes from, as well as its sex, breed, and age.

Read more about our farmers

Read more about the benefits of grass-fed beef

Read more about our breeding requirements

Handling advice

Nötdetaljerna mår bra av att få möras i sina förpackningar ända fram till sista förbrukningsdag – då är det dags att stoppa in dem i frysen och mörningsprocessen stannar. Köttet håller ca 18 månader i frysen.

Alla detaljer samt färsen i boxarna är vakuumförpackade för bästa hållbarhet och märkta med ursprung, vikt, datum och namn.

Rekomenderad förvaringstemperatur är max +4°C för färskt kött och -18°C för fryst kött. Tina gärna upp köttet långsamt i kylskåpet över natten.

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