Brisket is a fantastic cut for adding rich, deep flavours to slow braises. After a gentle, long cook its open-grained texture will give delicious, full-flavoured, fork tender beef. Try using brisket for slow-cooked curries and rich, sticky braises.This Christmas we are thrilled to be sourcing a limited number of regeneratively farmed Belted Galloway beef animals. ‘Galloway’ is derived from the word Gallovid, meaning Gauls, who were the first people to inhabit that region of Scotland. From this coastal environment of winds and damp cold, combined with an undulating terrain of moors, granitic hills, heathery mountain ranges and fertile glens, emerged the Galloway breeds of cattle. Belties are called that because of their distinctive white ‘belt’ against their black coat. We have limited volumes of prime cuts reserved for our Christmas delivery days and more cuts coming through our full range right through the month of December.