Keep in the fridge below 5˚C. If you’re not going to eat it within a day or two, freeze your meat as soon as possible and always within the use by date. Once frozen, use within a month. Use on the day of defrosting.
How to cook brisket of beef
Slow, or pot roast. Quickly brown in a hot oven for extra flavour, cover with a combination of stock, water and/or wine and cook very gently with root veg and a bouquet garni for 1 hour + 1 hour per kilo.
Organic beef farmer
The beef comes from our producer group of small-scale organic farmers, who rear their animals to some of the highest welfare standards around. They are grass fed and enjoy an outdoor existence, reaching maturity naturally.
We choose traditional beef breeds, which we believe give better flavour. We carefully hang and butcher the meat ourselves, then mature it for extra flavour and tenderness.