brisket wetaged rinderbrust Rind Brisket Fullpacker - natürlich von Freyberger
Origin

We only use heifers and ox meat. Never young bulls. Our cattle are slaughtered in the butcher's slaughterhouse in Fürth-Burgfarrnbach and come from farmers in the slaughterhouse's catchment area, mostly from the Nuremberg region. We sometimes even have personal contact with our fatteners in order to continually improve the quality of the meat and the way our animals are kept.

Shelf life & storage

Our beef brisket is still available after arrival at your premises or after collectionat least 5 days shelf life, with a maximum temperature of 6°C.For optimal storage, we recommend storing between 0 and 4 °C.

Preparation Method

    Already over 10,000+ customers are convinced of our quality

    Beef Brisket

    €105,00
    €30,00 /kg

    Tax included. Shipping calculated at checkout

    5 reviews
    5 reviews
    • Beef Brisket WetAged
    • Full Packer also Point & Flat
    • 1000g piece or 3.5kg full packer
    • handcrafted
    • from the Franconian heifer
    • Freyberger's Plus Guarantee
    variant:3.5kg Full Packer
    Pickup available at Freyberger Katzwang Usually ready in 24 hours

    Beef Brisket

    3.5kg Full Packer

    Freyberger Katzwang

    Pickup available, usually ready in 24 hours

    Katzwanger Hauptstraße 40
    90453 Nürnberg
    Germany

    +49911442709

    Freyberger Stammhaus

    Pickup available, usually ready in 24 hours

    Sperberstraße 99
    90461 Nürnberg
    Germany

    +49911442709
    Origin

    We only use heifers and ox meat. Never young bulls. Our cattle are slaughtered in the butcher's slaughterhouse in Fürth-Burgfarrnbach and come from farmers in the slaughterhouse's catchment area, mostly from the Nuremberg region. We sometimes even have personal contact with our fatteners in order to continually improve the quality of the meat and the way our animals are kept.

    Shelf life & storage

    Our beef brisket is still available after arrival at your premises or after collectionat least 5 days shelf life, with a maximum temperature of 6°C.For optimal storage, we recommend storing between 0 and 4 °C.

    All products come with the Freyberger Plus Guarantee . Most of our steaks, sausages, and chickens are heavier than stated in the product description. And all this without additional charge.

    How to get your order to your home

    1. Fresh chilled products
    1. Fresh chilled products
    2. Packed with cooling pads
    2. Packed with cooling pads
    3. Express delivery 8am-12pm
    3. Express delivery 8am-12pm

    Preparation Method

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      Beef Brisket

      With the rise of BBQ from America, cuts of meat that were forgotten or completely unknown have become fashionable here, too. Beef brisket is one such cut.

      Where is the beef brisket?

      Beef brisket is the breast of beef, and just as the name suggests, that's where the cut sits. The full packer, or the complete brisket, is divided into point and flat. In the past, brisket was cut into slices about 8 to 10 cm thick and sold as beef brisket core for soup. Today, it's better used for a truly epic BBQ. The point is the fattier end of the brisket and, in our opinion, is best suited for the classic preparation of brisket. The flat can be used to make an excellent pastrami. So if you order a full packer, consider making two things out of it: one brisket and one pastrami.

      beef brisket from our own butchery

      Your Freyberger butchers its own beef. For this reason, we only offer a limited number of short ribs each week. To remedy this situation, we havefreezer boxHere you will almost always find our usual Freyberger quality, Fresh Frozen.

      Preparation of the Beef Brisket

      Beef brisket can be prepared using two different methods in the BBQ: low and slow or hot and fast. With the low and slow method, which takes place at around 90 to 110°C, you should allow 8-12 hours. If the ribs are prepared at 110 to 130°C, i.e. hot and fast, it takes 6-8 hours. The fat on the inside must be removed, but this is already done with our cut. If this is forgotten, it will become tough and dry. A particularly delicious dish made with brisket is pastrami. But just check out ourYouTube videoto.

      Beef brisket as steak?!

      Unfortunately, that's not possible. The breast is put under too much strain and therefore has too much connective tissue. But in the past, the classic beef brisket was used to cook a strong beef broth. The cut of the beef brisket is different from that of a brisket, however. The fat on the inside is not cut away. Unlike the brisket.