![]() Packer brisket is a delicious cut of meat that is best slow cooked. Contact a location near you for products or services. The packer brisket locations can help with all your needs. This gives us first-class, well-hung meat that does not lose water during roasting and can be enjoyed with a clear conscience.Find a packer brisket near you today. ![]() Our butchers let the cuts mature on the bone for a long time. Therefore, we rely on animals that are kept in a species-appropriate manner, born and raised by small farmers, and on butchers who know both the farmer and the animal personally. We distance ourselves from long animal transports and select our partners very carefully. The value chain therefore remains entirely in Austria. This means that birth, rearing, butchering and refinement take place 100% in Austria. Our classic cattle breeds include Red-Angus, Black-Angus, Charolais, Limousin, White-Blue Belgian and Wagyu, as well as various crossbreeds. The meat has a wonderful marbling and taste. In addition, at Fitmeat we only process the finest meat from heifers and steers. The farms are located in the Waldviertel in Lower Austria, in Salzburg and in neighbouring Upper Austria. ![]() However, this alone is not enough to meet our requirements.īecause we don't do things by halves when it comes to the quality of our meat products! That is why 100% of our animals come from Austria. These include the perfect breed of cattle, the age of the animals and optimal feeding, free of concentrated feed. Quality is our highest concern, and in the case of beef, a few factors are crucial. Whether they graze in the meadows, listen to the rustling of the leaves or take a little walk - everything is open to them. On idyllic small farms with wonderfully spacious pastures, our cattle can lead a really fine life. Our classic cattle breeds include Black Angus & Red Angus cattle as well as Pinzgauer Grauvieh and Simmentaler Fleckvieh We use wonderful breeds of cattle from small Austrian farmers for our briskets. (The calf / heifer has already thought about this). ![]() In the case of full-pack brisket, this is a particular stroke of luck, as the muscle fibres of the flat and point already run across each other. Beef should always be cut across the grain so that the meat remains tender and juicy. They also need to be matured and professionally trimmed.įor preparation, the cut is already pretty great by itself. Both the point and the flat must be nicely pronounced and have as nice a shape as possible. It should be noted that not every brisket of a calf / heifer is automatically suitable for a Full Packer Brisket. These two muscles are separated by a wide layer of fat that runs through the entire flat. The flat is the large pectoralis muscle and the point is the smaller pectoralis muscle. Whether as a roast for slow-smoking or for delicious pastrami - everyone should treat themselves to this taste experience once.īrisket is also known as the brisket core and is located on the side of the brisket. What would the "holy BBQ trinity" be without a Full Packer Brisket? That's right, rather simple-minded! Because hardly anything is as coveted as the delicious brisket core from calf (heifer).
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