Southern Ranges MB2 Brisket (Grass-Fed & Finished, Hormone & Antibiotic Free) $22/kg

🔥 Introducing the Southern Ranges MB2 Brisket (Grass‑Fed & Finished, Hormone & Antibiotic Free) – A Beef Lover’s Dream 🐮🥩

If you’re in the market for a full-on premium, clean-and-green beef experience, then look no further than this extraordinary brisket. From pasture to plate, this cut is crafted to deliver flavour, texture, ethics and cooking versatility all in one.

🏞️ From the Pasture: What Makes It Special

• Sourced from the Southern Ranges beef range – cattle raised 100% on pasture, in the lush regions of Victoria’s south-east.

• Truly grass-fed and grass-finished – no grain-finishing, no hidden feeds. This means you get that natural beef flavour, leaner fats, and real traceability. 

• Hormone and antibiotic free – clean meat you can trust. 

• MSA-graded (or equivalent) to ensure consistent tenderness and flavour. 

• Delivered chilled, vacuum-sealed to lock in freshness, from the paddock to your doorstep. 

🥩 Why this Brisket is a Cut Above

Brisket is the chest cut – a true working muscle – which means it’s packed with connective tissue, flavour and potential. The Southern Ranges MB2 brisket delivers:

• A perfect balance between marbling and muscle – plenty of flavour but still true “beef” character.

• The grass-fed provenance means you’ll notice a clean, pure beef taste – no grainy “finishing” flavour, just real pasture-fed depth.

• Big enough to feed a crowd (or to stretch out over several meals) – making it great value in the right hands.

• Ideal for slow cooking (smoking, roasting, braising) which brings out the best in this cut. 

✅ Key Features at a Glance

• 100% grass-fed & finished beef

• Hormone-free & antibiotic-free

• Rich, beefy flavour with pasture character

• Versatile: smoke it, roast it, slow-cook it

• Delivered chilled & vacuum sealed

• From a trusted source with transparency and ethical farming

🍳 How to Cook It (And Get Maximum Impact)

Because this is a brisket meant for long cooking, here are tips to make the most of it:

1. Prep – Trim the fat cap to around 4–6 mm (you don’t need to remove it entirely, as it protects during the slow cook).

2. Season – A simple rub of coarse salt + cracked black pepper is all you really need. Let the beef speak.

3. Cook low & slow – Ideal range: ~110–130 °C (230–265 °F) over many hours. If smoking, allow 10–12 hours (or more depending on size). Oven or slow-roast also works beautifully.

4. Target internal temp – Around 90–95 °C (195–203 °F) internal gives that tender “pull-apart” texture. Probe should slide in like butter.

5. Rest – Very important. Wrap it in foil or butcher paper, let it rest in a cooler or warm spot for 30–60 mins before slicing.

6. Slice smart – Against the grain for the flat and point. Serve on a slant for maximum tenderness.

7. Serve – This beef can stand up to big sides: think garlic mash, roasted veggies, smoky beans, or even simple slaw. Or chop it up for tacos, sandwiches, or beef hash.

🌟 Taste & Texture Experience

Every bite of this brisket delivers:

• A deep beefy flavour – the pasture feed gives excellent backbone and natural beef character.

• Tender juiciness – because it’s MB2 grade and well raised, you’re not dealing with tough muscle.

• Clean finish – free from grainy after-tastes; what you’re tasting is real Australian grass-fed beef.

• Versatility – whether you want to impress guests with a whole brisket or use leftovers for gourmet sandwiches, it’s flexible.

👨👩👧 Who Is This For?

• BBQ & smoker enthusiasts who love long slow cooking and big flavour.

• Families or households wanting one big cooking event (or batch-cook) that yields several meals.

• People committed to eating high-quality, clean, grass-fed beef and who care where their meat comes from.

• Anyone who wants to serve something special: a weekend roast, a pulled-beef sandwich night, a big Sunday feed.

🎯 Final Word

If you’re serious about beef, this is one to check out: the Southern Ranges MB2 Brisket is a premium, pasture-raised, ethically produced beast of a cut. Whether you smoke it all weekend, roast it for a family feast, or break it down into leftovers, you’re in for something special. Clean eating meets full flavour – that’s what this cut brings to your table. 🥳🔥

Grab your brisket, fire up the smoker or oven, and prepare to savour every succulent slice. Your tastebuds (and your guests) will thank you.