All Burnham Grazing Products
Macronutrients per 100g
Burnham Grazing | Banana Shire, Central QLD
The low-and-slow champion. Transforms into something incredible with time and patience.
FarmStonehaven & Glenroy, Thangool QLD
RegionBanana Shire, Central QLD
FarmersDan & Emma-Jane Burnham
ProcessingBiloela Quality Meats
IngredientsBEEF
Cut OverviewAbout This Cut
Brisket is cut from the chest. It is a hard-working muscle with heavy connective tissue and a layer of fat between two muscle groups (the point and the flat). Without the right cook, it is tough. With it, it is transformative.
Tip: Cook until probe slides in like butter. Temperature alone lies, feel is truth. That's usually around 95-98°C internal.
The Farm
Raised at Stonehaven & Glenroy
Stonehaven, Thangool QLD
Australian
Certified OrganicFarm certified
Certified OrganicFarm certified
USDA NOP
US OrganicFarm certified
US OrganicFarm certified
Biodynamic
CertifiedFarm certified
CertifiedFarm certified
Certification covers the farm and its cattle. The local processor that cuts and packs the beef isn't a certified organic facility, so packs can't carry the certified organic label. Same cattle, same paddocks - organically raised, cut and packed locally in Central QLD.
Nutrition
Nutritional Values
Data Source
F000748 - Beef, brisket, untrimmed, raw. Values are typical averages per 100g. Trimming visible fat will reduce total and saturated fat. Not dietary or medical advice.
180kcal
Energy per 100g
180 kcal
750 kJ • typical average
Protein17.4g
Complete protein. All essential amino acids present.
Total Fat12.0g
Naturally occurring. Trimming the fat cap will reduce this.
Carbohydrates0g
Essentially no carbohydrates.
Sodium65mg
Naturally occurring only. No salt added.
NutrientPer 100g
Energy180 kcal / 750 kJ▼
Total energy from protein, fat and carbohydrates.
Protein17.4 g▼
Beef protein is complete and contains all essential amino acids the body cannot produce on its own.
Total Fat12.0 g▼
All fat occurs naturally in the beef. Trimming visible fat will reduce total fat.
of which Saturated5.0 g▼
Naturally present in beef. Not added during processing.
Carbohydrates0 g▼
Beef contains no carbohydrates.
of which Sugars0 g▼
No added or naturally occurring sugars.
Sodium65 mg▼
Naturally occurring sodium only. No salt added.
Micronutrients
Iron1.9 mg▼
The iron in red meat is haem iron, a form the body absorbs more efficiently than non-haem iron from plant foods.
Zinc4.5 mg▼
An essential mineral used for immune function, wound healing, and cell growth.
Vitamin B121.6 µg▼
B12 is found naturally in animal foods. It plays a key role in nerve function and the production of red blood cells.
Vitamin B60.3 mg▼
B6 is involved in how the body processes protein and produces neurotransmitters.
Niacin (B3)4.5 mg▼
Niacin supports energy metabolism. Beef is a strong natural source of this B vitamin.
01Storage
Refrigeration
Keep at or below 4°C. Use within 3-4 days of purchase, or by the use-by date on the pack.
Freezing
Freeze on the day of purchase. Vacuum-sealed packs freeze well for up to 6 months. Label with the date before freezing.
Thawing
Thaw in the refrigerator overnight. Do not thaw on the bench. Once thawed, do not refreeze. Pat dry before cooking.
After Cooking
Store cooked leftovers in an airtight container in the fridge. Consume within 2-3 days.
02Cooking
Bring to Room Temperature
Remove from the fridge 30 minutes before cooking.
Best Cooking Method
Low and slow. Smoke at 110-120°C or braise at 140°C. 8-12 hours depending on weight.
Seasoning
Simple Texas rub: coarse salt and cracked black pepper, 50/50. Let it sit on the meat 1-2 hours before cooking.
Internal Temperature
Pull at probe-tender, around 95-98°C internal. Wrap at 70°C to push through the stall.
Resting
Rest 1 hour minimum in a cooler or warm oven. 2-3 hours is better. Do not skip this.
Recipe Suggestions
Recipes
01
Low and Slow Smoked Brisket
▼You'll Need
3kg beef brisket (whole packer, point and flat)3 tbsp coarse salt3 tbsp cracked black pepperBBQ paper for wrappingApple juice or beef stock for spritz
Method1Trim brisket: leave 8mm fat cap. Score in a crosshatch. Apply rub generously. Rest 1 hour.
2Set smoker to 110°C with hickory or oak. Place brisket fat-side up.
3Smoke 6 hours. Spritz every hour after the 3-hour mark.
4When internal hits 70°C (the stall), wrap tight in BBQ paper. Return to smoker.
5Cook to 95-98°C probe-tender. Usually 10-12 hours total. Rest 2 hours wrapped in a cooler before slicing against the grain pencil-thick.
Tip: The grain changes direction between the point and the flat. Identify the direction before cooking so you know how to slice.
02
Oven Braised Brisket
▼You'll Need
2kg beef brisket2 tbsp smoked paprika1 tbsp salt1 tbsp pepper2 tbsp beef tallow2 onions, sliced6 garlic cloves500ml beef stock200ml red wine2 tbsp tomato paste3 bay leaves
Method1Rub brisket with paprika, salt, pepper. Rest 1 hour.
2Sear in tallow on all sides in a heavy roasting pan.
3Remove beef. Sweat onions and garlic. Add tomato paste, cook 2 minutes. Deglaze with wine.
4Return beef. Add stock and bay. Cover tight with foil. Braise at 140°C for 5-6 hours.
5Rest 30 minutes. Slice against the grain. Spoon braise over.
Tip: If you are not into the smoking life, the oven braise gives you 90% of the result with 10% of the fuss.
03
Smoked Brisket Sliders
▼You'll Need
2kg Burnham Grazing brisket3 tbsp brown sugar2 tbsp smoked paprika1 tbsp salt1 tbsp cracked pepper1 tsp cayenne1 tsp garlic powder1 tsp onion powderBrioche slider bunsPickles, BBQ sauce, slaw, to serve
Method1Combine all the dry rub ingredients. Coat the brisket heavily on all sides.
2Smoke at 110 degrees C with hickory or oak for 6 to 8 hours until internal hits 75 degrees C.
3Wrap in BBQ paper, return to smoker until 95 degrees C, about 2 more hours.
4Rest in an esky wrapped for 1 hour.
5Pull or slice across the grain. Pile onto sliders with pickles, BBQ sauce and slaw.
Tip: No smoker? Replicate in a 130 degrees C oven with a tray of water for moisture. Add a teaspoon of liquid smoke to the rub.
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