Brisket is a beef cut from the breast section of the animal. Because brisket is a tough cut of meat, it yields the best results when smoked, slow cooked or braised in a slow cooker. Its higher fat content helps to keep this meat moist during the cooking process. Because its a working muscle it offers a full flavour profile. If you require a larger piece than whats listed please order total required kgs and write in notes at checkout you would like one whole peice at …Kgs. And we will try our best to accomadate but dont always have large briskets.
A hugely popular cut of meat, USA pork ribs are a BBQ favourite. These pork ribs are cut from the loin of pork and cooked right will give you succulent meat on the bone. USA ribs are typically used to slow cook on the BBQ or in the oven
Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of the cow. They consist of a short portion of the rib bone, which is overlain by meat which varies in thickness. They have a lot of flavor, have a high fat content and fairly tough. For best results, short ribs should be cooked slowly with moist heat.
Pork scotch is a lovely piece of meat to roast, with enough fat and connective tissue to remain moist and tender after cooking. Also great for low and slow on the BBQ.
Louis-style spare ribs are the meatier ribs, cut from the belly of the hog. These are usually grilled rather than slow-cooked over indirect heat with smoke which is typically associated with the term barbecue in the United States.
Beef shin comes from the hindshank of the animal and, due to the the vast amount of work the muscle does, is full of connective tissues which makes the meat flavourful. This shin benefits from being cooked low and slow in order to break down all the fibres and turn it into unctuous, gelatinous meat which in turn thickens the sauce in which it is cooked.
