Tender Valley - Australian - Brisket (Packer With Point And Flat Section). MB3+ Grain-Fed

Price: ฿540 per kg

What it is — and what it's famous for

A packer brisket is the whole brisket — lean flat and fatty point together — famous as the defining cut of low-and-slow barbecue. Australians call it point end brisket, deckle off. This is Tender Valley, Australian, grain-fed Angus packer brisket in Bangkok at ฿540/kg.

Flavour & texture

Rich and beefy, with MB3+ marbling: fine, even fat through the muscle that keeps it juicy over a long cook without the heaviness of Wagyu. The flat slices clean; the point makes burnt ends.

How to cook

• Best methods: smoker, low oven, or braise.
• Trim hard fat to about 6mm, season with salt and coarse pepper, and cook at 107-121°C. Expect a stall around 65-71°C; wrap in butcher paper or foil to push through.
• Temperature: Done at 93-96°C internal and probe-tender, typically 8-14 hours for a whole packer.
• Braise: cut into 1-2kg pieces, sear, cover with stock or beer and cook at 150°C for 3-4 hours.
• Rest & thaw: Rest 1-2 hours wrapped and held warm, then slice against the grain. Delivered frozen; thaw 24-48 hours in the fridge.

Serving & pairs with

Allow 400-500g raw per person, as brisket loses about a third to cooking. Serve Texas-style with pickles, white bread and slaw, or chop into tacos.

Product details

• Brand / origin: Tender Valley, Australian, Angus
• Feed / grade: Grain-fed, MB3+
• Pack: 1pc x 1kg ฿540 · 1pc x 6kg ฿3,240 · 1pc x 7kg ฿3,780 · 1pc x 8kg ฿4,320