Half Beef Brisket (Piedmontese) - One 5 lb Roast

Brisket is a fantastic braising cut. It is also a regular on the Barbecue circuit. The ample marbling throughout the brisket, a fatty cut from the breast of the animal, helps keep the meat moist and flavorful -- whether you cook it low and slow over dry heat or braise it in liquid. Either way its always delicious. Brisket is used for corned beef and pastrami, cured preparations that have been used for centuries as a way to extend shelf life.

Our Piedmontese breed of cattle originated in the foothills of northern Italy, home to the Slow Food movement. Along with Angus, Kobe and Chianina, Pied is considered one of the tastiest cattle in the world. It is very tender and many of the country's best chefs love it. Today, a network of family farmers are raising cattle naturally, on a pure vegetarian feed without the use of antibiotics and without added growth hormones. Piedmontese beef is comparatively healthy, with less fat and cholesterol than commodity beef.

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