All Moombra Meats Products
Beef
Beef
Brisket
Pasture RaisedVerified Origin
Moombra Meats | Brisbane Valley, QLD
The chest of the animal, dense with collagen, built for the long slow cook.
FarmMoombra Meats, Moombra QLD
RegionBrisbane Valley, QLD
BreedBrahman
FarmersJesse & Rob
ProcessingBrisbane Valley Meats (22km)
IngredientsBEEF
CookSlow / Smoke / Braise
TextureShreddable, tender
FatHigh
Serve93°C+ (probe tender)
Cut Overview
About This Cut
Brisket is from the chest and carries the animal's weight, so it is packed with collagen and fat. The flat section is leaner; the point (deckle) is fattier and more flavourful. Both need serious time to become tender. Cook low and slow at 120 to 140°C for 10 to 14 hours. Forget the internal temp as a cue. It is done when a metal skewer slides through with no resistance.
Reducing fat content: The fat cap can be trimmed to about 5mm before cooking. Too much fat and the bark will not form in the smoker or oven.
Moombra Meats - Brisbane Valley, QLD
How They Are Raised
RaisingPasture raised on open land along Lake Wivenhoe
FinishingGrain rationed on pasture, 60-80 days
Stress handlingLow-stress handling practices
What Goes In
HormonesNone used
Feed AdditivesNone. Grain only.
PreservativesNone
Hear From The Farmers
Moombra Meats | Four Generations of Brahman Cattle, Paddock to Plate
Verified Nutrition Data
Nutritional Values
Data Source
FSANZ AFCD Release 3 F000527 - Beef, casserole meat, boneless, chuck, untrimmed, raw (No AFCD brisket entry. Casserole chuck (untrimmed, raw) used as nearest tough fore-quarter cut proxy. Values are indicative.). 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
755 kJ • typical average
Protein21.7g
Complete protein. All essential amino acids present.
Total Fat10.4g
Naturally occurring. Trimming the fat cap will reduce this.
Carbohydrates0g
No carbohydrates. No sugar. No starch.
Sodium58mg
Naturally occurring only. No salt added.
NutrientPer 100g
Energy180 kcal / 755 kJ▼
Total energy from protein and fat.
Protein21.7 g▼
Beef protein is complete and contains all essential amino acids the body cannot produce on its own.
Total Fat10.4 g▼
All fat occurs naturally in the beef. This cut is untrimmed - trimming visible fat will reduce total fat.
of which Saturated4.19 g▼
Naturally present in beef. Not added during processing.
Carbohydrates0 g▼
Beef contains no carbohydrates. No sugar, starch, coating, or marinade in this product.
of which Sugars0 g▼
No added or naturally occurring sugars.
Sodium58 mg▼
Naturally occurring sodium only. No salt added during processing or packaging.
Micronutrients
Iron1.74 mg▼
The iron in red meat is haem iron, a form the body absorbs more efficiently than non-haem iron from plant foods.
Zinc5.91 mg▼
An essential mineral used for immune function, wound healing, and cell growth.
Vitamin B121.8 µg▼
B12 is found naturally in animal foods. It plays a key role in nerve function and the production of red blood cells.
Vitamin B60.11 mg▼
B6 is involved in how the body processes protein and produces neurotransmitters.
Niacin (B3)2.88 mg▼
Niacin supports energy metabolism. Beef is a strong natural source of this B vitamin.
Independent Verification
Why This Beef Brisket Earned the Nutrition Verified Tick
Verified Origin
▼Farm name, location, region, and farmers are declared and verified against on-pack and marketing claims.
Full Supply Chain Traceability
▼Processing facility, location, and distance from farm are declared. Batch-traceability confirmed under accredited standards.
Transparent Raising Practices
▼Raising method, finishing method, feed inputs, and handling practices are declared and verified against on-pack and marketing claims.
Honest Finishing Methods
▼The grain finishing period and declared feed mix are verified. No absolute or unprovable claims are made about the finishing process.
Indicative Nutritional Profile
▼FSANZ AFCD does not contain a record for beef brisket. Values shown are sourced from the closest available AFCD entry (F000527) as a proxy, and should be treated as indicative rather than exact. The proxy used is disclosed on this page.
No Hidden Additives
▼Full ingredient declaration is beef only. No additives, injections, or preservatives. Consistent with on-pack labelling.
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
Bring to room temperature 1 hour before cooking.
Best Cooking Method
Low and slow is the only way. Minimum 5-6 hours at 150°C or lower.
Seasoning
Season the night before.
Internal Temperature
Done at 90-95°C when probe slides in with no resistance.
Resting
Rest at least 30 minutes before slicing. Against the grain, always.
Recipe Suggestions
Recipes
01
Oven-Braised Brisket
▼You'll Need
2kg beef brisket2 tbsp olive oil2 large brown onions, sliced4 garlic cloves, crushed2 tbsp tomato paste400ml red wine400ml beef stock2 bay leaves4 sprigs thymeSalt and pepper
Method1Preheat oven to 150°C. Season brisket well.
2Sear in a large heavy pot over high heat, 4 minutes per side. Set aside.
3Cook onions in same pot until soft and golden, 10 minutes. Add garlic and tomato paste, cook 2 minutes.
4Add wine, scrape up the fond. Reduce by half. Add stock, bay and thyme.
5Return brisket, fat side up. Liquid should reach halfway up the beef.
6Cover tightly with foil then lid. Braise in oven 5-6 hours until a probe slides in with no resistance.
7Rest 20 minutes before slicing against the grain.
Tip: Brisket is done when the probe slides through like warm butter, not at a specific temperature. That usually means 90-95°C.
02
Simple Smoky Brisket Rub
▼You'll Need
2kg beef brisket3 tbsp coarse salt3 tbsp coarse black pepper1 tbsp garlic powder1 tbsp smoked paprika1 tsp cayenne pepper
Method1Trim fat cap to about 5mm. Mix all rub ingredients. Coat brisket heavily all over.
2Wrap and refrigerate overnight.
3Bring to room temperature 1 hour before cooking. Preheat oven to 120°C.
4Place fat side up on a rack over a roasting pan. Roast uncovered for 6 hours.
5Wrap tightly in foil. Return to oven until probe reaches 93°C and slides in easily.
6Rest wrapped for 1-2 hours before slicing.
Tip: Salt-to-pepper ratio for brisket rub is 50/50. Everything else is a bonus.
03
Texas-Style Brisket Flat
▼You'll Need
2.5kg beef brisket flat4 tbsp coarse kosher or sea salt4 tbsp coarsely cracked black pepper1 tbsp garlic powder250ml beef tallow or neutral oil (for spritzing)White bread, pickles, sliced white onion and yellow mustard to serve
Method1Trim fat cap to 5-6mm. Mix salt, pepper and garlic powder. Coat brisket heavily on all sides.
2Wrap and refrigerate overnight.
3If using a smoker: smoke at 107-120°C with beef-friendly wood (post oak, hickory) for 6-8 hours, spritzing with tallow every hour after the 3-hour mark.
4If oven cooking: place on a rack fat side up at 120°C for 8 hours uncovered.
5When internal temp hits 74°C and the bark is set, wrap tightly in butcher paper or foil.
6Continue cooking until probe slides through with no resistance, around 93-96°C.
7Rest wrapped in a cooler or turned-off oven for at least 1 hour before slicing against the grain.
8Serve on white bread with pickles, onion and yellow mustard.
Tip: Wrapping in butcher paper (not foil) at the stall lets some steam escape and keeps the bark from going soft. Foil works but gives you softer bark.
04
BBQ Brisket with Stockman's Roast
▼You'll NeedWatch the Cook
~2kg beef brisket3 tbsp Moombra Stockman's Roast rub2 tbsp beef tallow1/4 cup apple cider vinegar1/4 cup water (for spritzing)1 tsp cracked black pepper (optional)
Method1Trim fat cap to 5-6mm, pat completely dry.
2Coat in tallow, rub all over with Stockman's Roast. Leave uncovered in the fridge overnight to form a pellicle.
3Pull from fridge 1 hour before cooking. Bring BBQ to 120-130°C, indirect heat.
4Cook fat side up, lid closed. Spritz with ACV and water every hour from the 2 hour mark.
5At 74°C internal temperature, wrap tightly in butcher paper or foil and return to the BBQ.
6Pull at 93-95°C internal when a probe slides in with no resistance. Wrap in towels and rest in an esky for a minimum of 1 hour.
7Slice against the grain. Pour resting juices over the top before serving.
Moombra Beef Brisket
BBQ low and slow with Moombra Stockman's Roast. Overnight season, ACV spritz, wrapped at 74°C, pulled at 95°C.
BBQ low and slow with Moombra Stockman's Roast. Overnight season, ACV spritz, wrapped at 74°C, pulled at 95°C.
Tip: The overnight dry rub uncovered in the fridge forms a pellicle that helps smoke adhere and bark develop. Do not skip this step. The rest after pulling is just as important as the cook, minimum one hour in towels.
Independently Verified by Nutrition Verified
Nutrition Verified confirms that what Moombra Meats 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 Release 3 F000527 and are typical averages per 100g raw. Verification does not constitute regulatory approval or endorsement of any product.
Leave a Review
Help more people find real food and trusted producers. Thirty seconds on Google.
Opens in Google