Beef Brisket | Burnham Grazing | Nutrition Verified
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Burnham Grazing Beef Brisket
Certified OrganicBiodynamicVerified Origin

Beef
Brisket

Burnham Grazing | Banana Shire, Central QLD

The low-and-slow champion. Transforms into something incredible with time and patience.

FarmStonehaven & Glenroy, Thangool QLD
RegionBanana Shire, Central QLD
FarmersDan & Emma-Jane Burnham
ProcessingBiloela Quality Meats
IngredientsBEEF
CookSmoke or braise
TextureRich, layered
FatHigh
Serve95°C+
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Cut OverviewAbout This Cut

Brisket is cut from the chest. It is a hard-working muscle with heavy connective tissue and a layer of fat between two muscle groups (the point and the flat). Without the right cook, it is tough. With it, it is transformative.

Tip: Cook until probe slides in like butter. Temperature alone lies, feel is truth. That's usually around 95-98°C internal.

The Farm
Raised at Stonehaven & Glenroy
Stonehaven, Thangool QLD
Australian
Certified OrganicFarm certified
USDA NOP
US OrganicFarm certified
Biodynamic
CertifiedFarm certified

Certification covers the farm and its cattle. The local processor that cuts and packs the beef isn't a certified organic facility, so packs can't carry the certified organic label. Same cattle, same paddocks - organically raised, cut and packed locally in Central QLD.

Verified Nutrition Data
Nutritional Values
Data Source

F000748 - Beef, brisket, untrimmed, raw. Values are typical averages per 100g. Trimming visible fat will reduce total and saturated fat. Not dietary or medical advice.

180kcal
Energy per 100g
180 kcal
750 kJ • typical average
Macronutrients per 100g
Protein17.4g
Complete protein. All essential amino acids present.
Total Fat12.0g
Naturally occurring. Trimming the fat cap will reduce this.
Carbohydrates0g
Essentially no carbohydrates.
Sodium65mg
Naturally occurring only. No salt added.
NutrientPer 100g
Energy
180 kcal / 750 kJ▼
Total energy from protein, fat and carbohydrates.
Protein
17.4 g▼
Beef protein is complete and contains all essential amino acids the body cannot produce on its own.
Total Fat
12.0 g▼
All fat occurs naturally in the beef. Trimming visible fat will reduce total fat.
of which Saturated
5.0 g▼
Naturally present in beef. Not added during processing.
Carbohydrates
0 g▼
Beef contains no carbohydrates.
of which Sugars
0 g▼
No added or naturally occurring sugars.
Sodium
65 mg▼
Naturally occurring sodium only. No salt added.
Micronutrients
Iron
1.9 mg▼
The iron in red meat is haem iron, a form the body absorbs more efficiently than non-haem iron from plant foods.
Zinc
4.5 mg▼
An essential mineral used for immune function, wound healing, and cell growth.
Vitamin B12
1.6 µg▼
B12 is found naturally in animal foods. It plays a key role in nerve function and the production of red blood cells.
Vitamin B6
0.3 mg▼
B6 is involved in how the body processes protein and produces neurotransmitters.
Niacin (B3)
4.5 mg▼
Niacin supports energy metabolism. Beef is a strong natural source of this B vitamin.
All values sourced from FSANZ AFCD F000748 - Beef, brisket, untrimmed, raw. Typical averages per 100g. Not dietary or medical advice.
Beef Brisket | Burnham Grazing | Nutrition Verified
01Storage
Refrigeration
Keep at or below 4°C. Use within 3-4 days of purchase, or by the use-by date on the pack.
Freezing
Freeze on the day of purchase. Vacuum-sealed packs freeze well for up to 6 months. Label with the date before freezing.
Thawing
Thaw in the refrigerator overnight. Do not thaw on the bench. Once thawed, do not refreeze. Pat dry before cooking.
After Cooking
Store cooked leftovers in an airtight container in the fridge. Consume within 2-3 days.
02Cooking
Bring to Room Temperature
Remove from the fridge 30 minutes before cooking.
Best Cooking Method
Low and slow. Smoke at 110-120°C or braise at 140°C. 8-12 hours depending on weight.
Seasoning
Simple Texas rub: coarse salt and cracked black pepper, 50/50. Let it sit on the meat 1-2 hours before cooking.
Internal Temperature
Pull at probe-tender, around 95-98°C internal. Wrap at 70°C to push through the stall.
Resting
Rest 1 hour minimum in a cooler or warm oven. 2-3 hours is better. Do not skip this.
Recipe Suggestions
Recipes
01
Low and Slow Smoked BrisketSmoke • 12 hr • Serves 10
▼
You'll Need
3kg beef brisket (whole packer, point and flat)3 tbsp coarse salt3 tbsp cracked black pepperBBQ paper for wrappingApple juice or beef stock for spritz
Method
1Trim brisket: leave 8mm fat cap. Score in a crosshatch. Apply rub generously. Rest 1 hour.
2Set smoker to 110°C with hickory or oak. Place brisket fat-side up.
3Smoke 6 hours. Spritz every hour after the 3-hour mark.
4When internal hits 70°C (the stall), wrap tight in BBQ paper. Return to smoker.
5Cook to 95-98°C probe-tender. Usually 10-12 hours total. Rest 2 hours wrapped in a cooler before slicing against the grain pencil-thick.
Tip: The grain changes direction between the point and the flat. Identify the direction before cooking so you know how to slice.
02
Oven Braised BrisketOven • 6 hr • Serves 8
▼
You'll Need
2kg beef brisket2 tbsp smoked paprika1 tbsp salt1 tbsp pepper2 tbsp beef tallow2 onions, sliced6 garlic cloves500ml beef stock200ml red wine2 tbsp tomato paste3 bay leaves
Method
1Rub brisket with paprika, salt, pepper. Rest 1 hour.
2Sear in tallow on all sides in a heavy roasting pan.
3Remove beef. Sweat onions and garlic. Add tomato paste, cook 2 minutes. Deglaze with wine.
4Return beef. Add stock and bay. Cover tight with foil. Braise at 140°C for 5-6 hours.
5Rest 30 minutes. Slice against the grain. Spoon braise over.
Tip: If you are not into the smoking life, the oven braise gives you 90% of the result with 10% of the fuss.
03
Smoked Brisket SlidersSmoke · 10 hrs · Serves 8
▼
You'll Need
2kg Burnham Grazing brisket3 tbsp brown sugar2 tbsp smoked paprika1 tbsp salt1 tbsp cracked pepper1 tsp cayenne1 tsp garlic powder1 tsp onion powderBrioche slider bunsPickles, BBQ sauce, slaw, to serve
Method
1Combine all the dry rub ingredients. Coat the brisket heavily on all sides.
2Smoke at 110 degrees C with hickory or oak for 6 to 8 hours until internal hits 75 degrees C.
3Wrap in BBQ paper, return to smoker until 95 degrees C, about 2 more hours.
4Rest in an esky wrapped for 1 hour.
5Pull or slice across the grain. Pile onto sliders with pickles, BBQ sauce and slaw.
Tip: No smoker? Replicate in a 130 degrees C oven with a tray of water for moisture. Add a teaspoon of liquid smoke to the rub.
Independently Verified · NV 1.0
Verified OriginFarms (Stonehaven and Glenroy), region (Banana Shire, Central QLD), and the Burnham family are declared and verified against on-pack and marketing claims.
Full Supply Chain TraceabilityProcessed at Biloela Quality Meats in Biloela. Batch-traceability confirmed under accredited standards.
Transparent Raising PracticesCertified organic and biodynamic cattle, grassfed and grassfinished. Raising method, feed inputs, and handling declared and verified.
No Hormones or Growth PromotantsNo added hormones or growth promotants in the raising program. Declared and verified against on-pack and marketing claims.
Accurate Nutritional ProfileNutritional values are sourced from FSANZ AFCD and presented as typical averages per 100g. They are not absolute or guaranteed values.
Honest Ingredient DeclarationFull ingredient declaration: BEEF. No additives, injections, or preservatives. Consistent with on-pack labelling.

Nutrition Verified confirms that what Burnham Grazing declares about their products is accurate, consistent, and not misleading. Origin, raising practices, ingredients, and nutritional information, all reviewed against published standards.

Disclaimer

Nutrition Verified is an independent information verification platform. Verification confirms that declared product information is accurate and not misleading at the time of review, based on what is provided by the producer. Nutrition Verified does not certify products, assess food safety, make health or nutrition claims, or provide dietary or medical advice. Nutritional values are sourced from FSANZ AFCD or supplied by the producer and are typical averages per 100g. Verification does not constitute regulatory approval or endorsement of any product.