Teys - Australian - Prime Steer Navel End Brisket (Navel Or Flat Section). Grass-Fed

Price: ฿410 per kg

What it is — and what it's famous for

Brisket (Navel Or Flat Section) is famous for low-and-slow cooking — tougher, flavour-rich meat that turns silky and fork-tender when connective tissue melts gently over hours, filling the kitchen and the sauce with deep beef flavour.

Flavour & texture

Deeply beefy, rich and succulent, becoming spoon-tender rather than merely soft. Long gentle heat renders fat and collagen through the meat, giving a glossy texture that fast grilling can never achieve.

How to cook

• Best methods: braise, slow-roast covered, or smoke low and slow.
• Season well and sear all over first for colour. Braise covered at 150-160°C for 3-4 hours until fork-tender, or smoke at 110-120°C, keeping heat gentle and steady and checking tenderness rather than the clock.
• Temperature: Done when fork-tender, typically around 90-96°C internal after long cooking. Judge by tenderness — a skewer should slide in with little resistance.
• Rest & thaw: Rest 20-30 minutes in the braising liquid or wrapped after smoking. Thaw 24-48 hours in the fridge for large pieces and bring out before seasoning.

Serving & pairs with

Allow 300-500g raw per person depending on bone. Serve over mashed potatoes, soft polenta, rice or noodles, with the reduced cooking liquid spooned generously over.

Product details

• Brand / origin: Teys, Australian
• Feed / grade: Grass-Fed, Grass-fed
• Pack: 1pc x 1kg (±50g) ฿410 · 1pc x 2kg (±100g) ฿820 · 1pc x 4kg (±200g) ฿1,640