A cut taken from the fore quarter which is great slow roasted. Alternatively the Brisket is ideal for pot roasting or braising. Steve selects the best Native Bred Beef Cattle locally which means that his beef is at least 50% Aberdeen Angus plus Beef Short Horn or Hereford. These traditional breeds are renowned for marbling running through the meat, giving the beef a succulence and hearty beef flavour. This is a direct result of the cattle being Grass Fed and slowly matured through The Scotch Beef Assurance Scheme for their entire lives.