Brisket Roast, 1.3kg


If you want to pot roast beef, then brisket is king. It comes from the shoulder and rib area of the animal. It is boned, rolled and tied. Either way, brisket is best for slow cooking – either pot roasting or braising. A very economical cut of meat that can, when rolled, can be cooked, cooled, sliced and eaten cold. weight range 1-2kg. price per KG

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