Brimming with sweet, rich flavour, briskets come from a steer's chest. They're large, juicy cuts with lots of marbling that are often used to make corned beef, pastrami, or in Texas-style barbecue. 63 Acres premium grass-fed, grain finished Angus cross cattle are raised in southern BC on small family ranches. The low humidity and beautiful sunshine produce high quality locally grown grass and hay for the cattle to feed on. 63 Acres continues to be committed to beef raised ethically, naturally, and locally. This 63 Acres brisket is brought to us by our friends at Two Rivers Specialty Meats, who love connecting local farmers in BC to meat lovers like you.

COOKING TIP: Patience is the most important ingredient to a good brisket. Trust us, it's worth the wait to let the connective tissues break down leaving you with buttery, tender meat. You can also turn it into corned beef or pastrami if you're feeling extra patient and have time to plan ahead (we're talking about a 5 to 10-day brine). If you choose the smoker method, save the crust. You'll want to chop it up into cubes and mix it with your favourite BBQ sauce and voila! Burnt ends. Looking for more tip and tricks for brisket without a smoker? We’ve got you covered. Please click on the link for more information Brisket for the smoker-less households | truLOCAL Blog