Boneless Beef Brisket valentines-day Pair with a glaze of

Pair with a glaze of honey

We've worked with iconic illustrator John Broadley to create three separate designs centred around the world of meat

it’s the same professional-grade tool used by chefs and butchers to take the guesswork out of cooking

and dried herb notes

Cut from the tenderloin

Boneless Beef Brisket valentines-day Pair with a glaze ofCut from the breast and taken off the bone, this grass fed British brisket is made for slow cooking. A hardworking muscle with plenty of connective tissue, it rewards time and low heat with deep flavour and a tender, yielding texture. The brisket is made up of two muscles the point end and the flat. The point carries more natural fat, which renders during cooking for richness and succulence, while the flat is leaner, slicing neatly once cooked.