Full Packer Competition Angus Brisket Point End

The best method for this cut is to low-and-slow braise or smoke it — cooked gently over several hours until the connective tissue breaks down. Key tip: resist the urge to rush it on high heat — the collagen in this cut needs time and moisture to turn tender rather than tough.

Refrigerate at 0–4°C and use within 3–4 days, or freeze in its vacuum seal for up to 9 months given the cut size. Always keep it in its original vacuum seal until you're ready to cook — this preserves freshness and prevents freezer burn.

Each order of Full Packer Competition Angus Brisket Point End is supplied at 5.5kg, graded as "Pitmaster Choice". If you need a different pack size for wholesale or bulk ordering, contact our concierge team before placing your order.

MB4+ refers to the intramuscular fat distribution in this cut, which directly affects juiciness and flavour when cooked. Higher marbling grades render more fat through the meat during cooking, producing a richer, more tender result — this is one of the reasons we grade and disclose it on every applicable cut.

Full Packer Competition Angus Brisket Point End is our specific cut and preparation — if you're comparing it to a generic "bulk angus brisket options" search, the key differences are our sourcing (direct farm-gate allocation, not supermarket distribution), the exact weight (5.5kg), and the cold-chain handling it receives between processing and delivery.

Yes — this item ships via our sub-zero 48-hour cold-chain courier network, insulated in thermal wool liners with solid dry ice to maintain under 2.5°C core temperature on arrival, even in peak summer heat.