OBE Organic Brisket is a certified organic, grass-fed point end brisket with the deckle removed, cut for long, slow cooking. It is the brisket for people who want organic certification and still want something that stands up to twelve hours on a smoker.
Supplied to us by Thomas Foods, each piece arrives chilled, individually wrapped and vacuum sealed.
Overview
Why Choose This Cut
Point end is the thicker, fattier half of the brisket and the half that matters on a low and slow cook. Deckle off means the hard seam of fat between the point and the flat has already been taken out at the boning room, so you lose very little to trimming and the piece cooks more evenly. On a grass-fed brisket that even cook is worth having, because there is less internal fat to cover mistakes.
Sourced With Care
OBE Organic is a producer group running certified organic cattle across the Channel Country, a flood-plain system in south-west Queensland and north-east South Australia. No synthetic chemicals, no hormonal growth promotants, no routine antibiotics, and the certification is independently audited.
Why Organic Grass Fed Matters
Grass-finished brisket is leaner than a feedlot equivalent, with firmer, yellower fat and a more pronounced beef flavour. It rewards patience. Give it time at a low temperature and the connective tissue breaks down into gelatine, which is what keeps a lean brisket moist.
Packaging and Storage
Individually wrapped and vacuum sealed, packed chilled and shipped in insulated packaging with ice. Keep chilled at 0 to 4 degrees on arrival, or freeze on the day of delivery if you are not cooking it within the fresh window.
The Carnivore Society Promise
We buy by the carton from the same suppliers that service restaurants, and we price off what we pay.
Specifications
| Weight |
20 kg full box, 10 kg half box, or single piece approximately 7.5 kg |
| Cut |
Point end brisket, deckle off, boneless |
| Certification |
Certified organic |
| Feed |
Grass fed |
| Origin |
Channel Country, Australia |
| Packaging |
Individually wrapped, vacuum sealed |
| Country of origin |
Australia |
| Storage |
Chilled 0 to 4 degrees, or frozen |
| Allergens |
None |
Cooking and Flavour
Smoke at 110 to 120 degrees, fat side up, until the internal temperature reaches 92 to 96 degrees and a probe slides in with no resistance. Expect ten to fourteen hours on a full piece. Wrap in butcher paper once the bark has set, usually around the 70 degree stall.
Because this is a grass-fed brisket, a water pan is worth using and wrapping earlier rather than later helps. There is less rendering fat to protect the meat than on a heavily marbled grain-fed piece.
Sous vide at 68 degrees for 30 to 36 hours, then a short smoke or a hard sear, gives a more forgiving route to the same texture. Braising suits it too, cut into blocks with stock, tomato and onion.
Rest at least an hour before slicing, and always slice across the grain. Salt and coarse pepper is enough. Serve with pickled onion, a vinegar-forward slaw, or white bread and hot sauce.
FAQ
What does deckle off mean?
The deckle is the hard seam of fat and connective tissue between the point and the flat of the brisket. Deckle off means it has been removed at the boning room, so you get more usable meat per kilogram, a lighter piece to handle and a more even cook. You do almost no trimming yourself.
Is grass-fed brisket harder to smoke than grain-fed?
It is less forgiving. Grain-fed brisket carries more intramuscular fat, which renders through the cook and bastes the meat from the inside. Grass-fed has less of that buffer, so it benefits from a water pan, an earlier wrap and a careful eye on the probe. Cooked properly the flavour is more beefy than a grain-fed piece.
How much brisket do I need per person?
Allow 400 to 500 grams of raw brisket per person. Brisket loses roughly 40 per cent of its weight through a long cook, so 500 grams raw lands around 300 grams cooked. A single 7.5 kg piece comfortably feeds 15 people as a main.
What is the difference between point end and navel end?
Point end is the thicker, fattier end and the one prized for smoking, because the extra fat keeps it moist over a long cook. Navel end, also called the flat, is leaner and more uniform, which suits even slicing and corned beef. This product is point end.
What does certified organic actually guarantee?
It guarantees an independently audited production system: no synthetic fertilisers or pesticides on the pasture, no hormonal growth promotants, no routine antibiotics, and traceability from paddock to pack. It governs how the animal was raised rather than making a nutritional claim about the meat.
Can I buy a single piece rather than a box?
Yes. A single piece runs approximately 7.5 kg. The full 20 kg box carries the best per kilogram rate and the 10 kg half box sits in between. If you are cooking for a crowd or splitting with friends, the full box is the better buy.
How should I store it when it arrives?
Keep it chilled at 0 to 4 degrees and cook within the date on the vacuum pack. If you are not cooking that week, freeze on the day it arrives while the seal is intact. Thaw in the fridge over 48 hours rather than at room temperature, and do not refreeze once thawed.
