Brisket Roast

The barbecue legend. Brisket is dense, hardworking muscle layered with fat — the cut that built Texas barbecue and every great Jewish holiday table. Low and slow is the only rule.

From 100% grass-fed and grass-finished cattle raised right here in Elmvale, Ontario, then flash-frozen at peak freshness.

Best for: Smoking if you've got the setup, braising if you don't — 300°F, covered, with onions and broth for 3–4 hours until it slices with a spoon. Also the classic corned beef and pot roast cut. Slice against the grain, always.

The Graycon promise:

• 100% grass-fed & grass-finished
• No antibiotics, no hormones
• Raised in Elmvale, Ontario
• Wrapped in butcher paper
• Flash-frozen | Sold by weight