Description
The Sao Paulo 1953 is the ultimate Full Packer Brisket aimed to rival the might of the North American USDA Prime counterpart. This is specifically produced, grass fed beef, finished on a 200 day Grain diet. Rarely do we ever see beef of this quality from Brazil specifically so this really is a turn up for the books. This isn’t the regular commodity product we hear about either, this is the cream of the crop. All heritage Aberdeen Angus beef, naturally produced without the use of hormones or antibiotics.. just goes to show… there’s great meat in every country when you look for it.
Make no mistake here, these bad boys have plenty fat about them and will require a level of trimming. However, the surplus fat although very much inline with what you would expect from the American Full-Packer style I would say this is very much compensated by the great value of these beautiful briskets.
Information
The Sao Paulo 1953 Brisket
- South American – US style Full-Packer Brisket
- Heritage Aberdeen Angus Beef
- Grass Fed and Grain supplement finish
- Naturally produced beef without hormone or antibiotics
- Blast frozen at source ensures perfect quality delivered every time
Product Supplied Frozen
William Ashmore (verified owner) –
First brisket cook with this cut and I couldn’t be happier. The flavour and tenderness that was achieved absolutely rivals the USDA cuts. I don’t this can be beat for the price!
Candice (verified owner) –
Cooked beautifully and the taste was incredible. Will definitely be buying this again
Philip (verified owner) –
long 16 Hour smoke on the smoker and come out lovely would differently recommend these briskets.
Jo (verified owner) –
Bought 2 (1in error) but I’m glad I did because it was so good. Will definitely be ordering again.
will moss (verified owner) –
Absolutely amazing flavour , highly recommend , better quality than the standard uk grass fed briskets
stephen.jennette (verified owner) –
I bought a 4.5Kg one of these (man, how expensive have briskets gone!!). On initial impression I thought that there wasn’t that much left after I trimmed the fat away, especially for £75!
However, a 12 hour smoke at 110C turned it into the best brisket that I have ever eaten. Deliciously tender and juicy, with oodles of flavour. For the taste and texture I heartily recommend these. Stunningly tasty!!
Cooking details:
A basic salt, black pepper and garlic rub. No injection.
Smoked at 110C in a kamado with lump charcoal and a couple of large oak chunks.
Wrapped in tinfoil after 5.5 hours.
Taken out and rested in a warm oven for 4 hours until serving.