Whole Beef Brisket: Certified Organic

Certified Organic Whole Beef Brisket | 3–5.5kg | Ecocert & Pro-Cert | Cynthia's Recipe | Beretta Farms

The king of slow cooking, at the highest sourcing standard Beretta offers. A whole brisket from 100% Canadian Angus cattle raised on certified organic farms — fed a certified organic vegetarian diet, raised without antibiotics, hormones, or steroids, verified by both Ecocert and Pro-Cert. This is a genuinely large format cut, built for low-and-slow cooking on the BBQ, in the smoker, or in the oven — and it comes with Cynthia Beretta's own recipe.

Five sizes from 3kg to 5.5kg. Ships frozen.

Why Brisket Rewards Patience

Brisket comes from the chest of the animal — a heavily worked, weight-bearing muscle with a dense network of connective tissue. Cooked hot and fast, it's genuinely tough. Cooked low and slow for hours, that same connective tissue breaks down into gelatin, transforming the brisket into one of the most tender, deeply flavoured cuts on the entire animal. The toughness isn't a flaw to work around — it's the reason brisket produces a result no quick-cooking cut ever could.

This is not a weeknight cut. It's a weekend project, a smoker centrepiece, or — as Cynthia's recipe below shows — a braised Sunday dinner that feeds a crowd.

Why Certified Organic Matters on Brisket

For a cut that spends 4–5 hours absorbing flavour from everything around it, the quality of the base protein matters more than almost anywhere else in the kitchen. Beretta's organic brisket comes from cattle fed a certified organic feed chain — no synthetic pesticides or fertilisers, no GMOs — independently verified by Ecocert and Pro-Cert with a full audit trail. At this size and price point, that level of verification is worth knowing about.

Size Guide

Cynthia's Braised Brisket Recipe

Ingredients:
1 whole Beretta brisket, kosher salt, freshly ground pepper, 6 tbsp olive oil, 4 tbsp butter, 3 yellow onions (thinly sliced), 4 garlic cloves (thinly sliced), 4 celery stalks (cut into long thin pieces), 15–20 sprigs fresh thyme, 2 cups red wine, 4 cups Beretta beef stock, 2 jars Beretta original BBQ sauce (500ml)

Method:

Oven at 350°F (175°C). Cooking time 4–5 hours.

Pat the brisket completely dry with paper towels and season generously with salt and pepper. In a large pan, heat 4 tbsp olive oil and the butter over medium-high heat. Sear the brisket, turning once, 3–4 minutes per side until lightly browned. Transfer to a plate and set aside.

Add the remaining oil to the pan and reduce heat to medium-low. Add the onions, garlic, and celery, stirring often for 3–5 minutes until the vegetables begin to brown. Add the wine and stock, bring to a boil, then return the brisket to the pan. Cover and bake 3–4 hours, until fork-tender.

Remove the brisket from the oven, keeping it covered. Heat the BBQ sauce separately. Remove the brisket from the pan, slice thinly, arrange on a serving platter, and pour the heated BBQ sauce over the top.

Serve with: Buttermilk mashed potatoes and cabbage coleslaw.

Buon Appetito! — Cynthia

Product Details:

• 5 sizes | 3kg to 5.5kg
• Certified Organic 100% Canadian Angus Beef
• Raised without antibiotics, hormones, or steroids
• Pasture-raised on grass, finished on certified organic grain
• Ships frozen | Delivered to your door

Our Certified Organic Beef Standards:

• Raised without antibiotics, hormones, or steroids
• 100% Canadian Angus — born, raised, and finished in Canada
• Pasture-raised on grass, finished on certified organic grain
• No GMOs in certified organic feed
• Certified Organic by Ecocert and Pro-Cert — third-party verified with full audit trail
• Traceable back to the farm of origin
• Humanely raised