{"product_id":"grass-fed-beef-point-end-brisket","title":"Grass Fed Beef Point End Brisket","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe point end is the fattier, more heavily marbled half of the brisket, sitting on top of the flat where the muscle grain runs in a different direction and a good deep seam of fat runs through the meat itself. From grass fed, native breed cattle, slow grown to natural maturity, this is the cut low and slow cooking was built for.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eRub it well the night before if you can, something simple with salt, pepper and a little sugar to help the crust form, then get it onto a smoker or into a low oven and leave it alone for the best part of a day. The fat running through the point renders slowly, basting the meat from the inside as it goes, which is what gives this cut its reputation for staying moist even after hours over heat. You're looking for an internal temperature well past what you'd want from a steak, somewhere the collagen has properly broken down and the meat pulls apart with no resistance.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eRest it, wrapped, for at least half an hour before slicing against the grain. It's the perfect cut for a weekend feast.\u003c\/p\u003e","brand":"Pipers \u0026 Co","offers":[{"title":"6kg","offer_id":65270367846749,"sku":"REBEE172","price":110.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0984\/8474\/8637\/files\/PC_1407-31.jpg?v=1784205004","url":"https:\/\/pipers.co\/products\/grass-fed-beef-point-end-brisket","provider":"Pipers \u0026 Co","version":"1.0","type":"link"}