Brisket comes with layers of fat distributed throughout the meat, giving it a real depth of flavour and making it ideal for gently smoking or slow cooking. Slow cooking allows the meat to relax and become tender, whilst the fat bastes it from the inside.

Rachel’s favourite brisket recipe is Tom Kerridge’s pulled brisket.

£16/kg

We do not currently courier any of our beef, it is for collecting from the farm in Sussex on Saturdays only.

As all our beef is naturally grown and weights are not absolutely precise. Our beef is butchered fresh every week and we also sell stock from our freezers. If you require fresh, please email rachel@trenchmore.co.uk to check what we have available - otherwise it will sometimes be frozen depending on what’s in stock.