'The flavour of the month, or year - Brisket and American style bbq. If you know you know, smoking one of these is the ulitmate. These are more suited to slow cooked or pressure cooked for pulled beef or minced for delicious burgers - for smoking check out our Josdale Briskets'
Bergalia Farm, Moruya NSW
Farmed on 1580 acres down the south coast of NSW, third generation farmers Wayne & Nikki Downey produce some of the best grass fed beef we have seen. Animals treated with the utmost respect and gratitude, provided with space + nutrition and care - these Black Angus cattle receive no hormones or antibiotics throughout their life.
Once delivered to our store we then dry age the beef for 2 weeks and once broken age the rump, loins and ribeyes for an extra 2-4 weeks. This ensures supreme flavour and tenderness. Traditionally butchered and cut on request, this beef is exceptional.