Beef Brisket

Beef Brisket


Regular price€94,15
€26,90/kg
Tax included. Shipping calculated at checkout.
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  • Beef Brisket WetAged
  • Full Packer also Point & Flat
  • 1000g piece or 3.5kg full packer
  • handcrafted
  • from the Franconian heifer
  • Freyberger's Plus Guarantee

Our beef brisket will last for at least 5 days after it arrives at your premises or after you pick it up, at a maximum temperature of 6°C.
For optimal storage, we recommend storing between 0 and 4 °C.

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.

With us you get more for your money, we promise! Because Freyberger's Plus guarantee is included with us! Most of our steaks, sausages and chickens are heavier than stated in the product description. And all of this without any additional charges, as you are used to from other shops. So you usually get more goods from us than you actually pay for!

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BBQ Holy Trinity

Beef Brisket

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

Where is the beef brisket?

The beef brisket is the breast of beef, and just as the name suggests, that's where the cut is. The full packer, i.e. the complete brisket, is divided into point and flat. In the past, the beef brisket was cut into slices about 8 to 10 cm thick and sold as beef brisket core for soup. Today, it's better to use it for a really awesome BBQ. The point is the fattier tip of the beef brisket and is, in our opinion, best suited for the classic preparation of brisket. An excellent pastrami can be made from the flat. So if you order a full packer, just consider making two things out of it. One brisket and one pastrami.

beef brisket from our own butchery

Your Freyberger cuts up his own beef. For this reason, we only have a limited number of short ribs on offer each week. To remedy this situation, we have our freezer box . In this 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 expect it to take 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 has to be removed, but this has already been done with our cut. If you forget to do this, it will become tough and dry. A particularly delicious dish made from brisket is pastrami. But just watch our YouTube video .

The right finish

As with all ribs, it is important to coat the ribs with a thick, sweet BBQ sauce and glaze them after the actual cooking process. Only then will you achieve a typical American BBQ taste.

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.

Customer Reviews

Based on 2 reviews
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E
Eddy Gutsche
Top Qualität

Perfekte Qualität, auf dem Smoker zubereitet und es war wirklich unglaublich gut.
Wird auf jeden Fall wieder bestellt.

B
Bernd Trautwein
Pünktlich, frisch, super lecker

War mit der Lieferabwicklung, dem Geschmack und der Qualität super zufrieden. Werde wieder bestellen.


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