Aberdeen Angus Beef Brisket. Brisket is a fatty cut and this is more so on Grass Fed Aberdeeen Angus and this helps produce such wonderful flavour. If you are a pork belly lover this is the cut for you.  Well suited to slow cooking where the fat melts away and helps form a deep rich gravy. Aberdeen Angus Beef is famous in Britain because the marbling that evenly runs through the meat gives the beef its renowned rich and indulgent flavour. Paul believes that it is the quality of his grass that makes his Aberdeen Angus taste so superb, his ethos is “great, healthy grass produces delicious, healthy beef". Paul also keeps a Shorthorn Bull and a Hereford Bull two other fine tasting heritage breeds, and occasionally you may receive Aberdeen Angus beef crossed with one of these bulls. The Shorthorn produces excellent beef with a fine grain and buttery texture and the Hereford is renowned for converting lush pastures into succulent beef. Both breed's beef is also well marbled and a neat layer of fat to be found on their cuts, giving tender beef, hearty and full of old fashioned beefy flavour.