Description
Brisket is the chest muscle: tough until it is not, then the richest thing on the animal. Give it three hours low and slow, or cure it. One kilo feeds four.
About this cut
- Cut from
- Chest, over the breastbone
- Best for
- Slow roasting, braising, smoking
- Texture
- Coarse grain with a fat cap; needs long, wet heat
- Portioning
- Whole joint, or cut into pot-sized pieces
- How to cook
- Low and slow, covered, with liquid. Slice across the grain.
- Butchered at
- City Market, Stall 56, Muindi Mbingu Street, Nairobi
Cut fresh when your order comes in. Not frozen. If you want it cut differently, say so in the notes at checkout.
Keeping Beef Brisket 1kg
- In the fridge
- 3–4 days in the coldest part of the fridge, on the bottom shelf, covered loosely.
- In the freezer
- Up to 4 months. Wrap it tight — air is what turns beef grey.
- Defrosting
- In the fridge overnight, never on the counter. Cook it within a day of defrosting.
Minced beef and offal are the exception: cook within 1–2 days, or freeze on the day you buy.
Questions about Beef Brisket 1kg
Is this halal? +
Yes. Every cut we sell is halal, and it is butchered at our stall at City Market in Nairobi.
Can I choose the exact weight? +
On the cuts sold per kilogram you can order any weight from 0.5 kg in quarter-kilo steps. We cut as close to the weight you choose as the piece allows, and the price is for the weight you ordered.
When will it arrive? +
Same day across Nairobi if you order before 6:30 PM. You pay by M-Pesa to till 9700565 when you place the order, and we start cutting as soon as it is confirmed.
Can you cut it differently? +
Yes. Thickness, trim, boneless, diced for stew, minced through the mincer — write it in the notes at checkout and the butcher will do it.
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