An Insight into Butchery: How to prepare a brisket of beef

An Insight into Butchery: How to prepare a brisket of beef

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Chef: Mat Gothard Butcher Mat demonstrates how to break down a brisket of beef. He shows us two ways this can be done, the traditional pot roast rolled brisket, or the flat brisket. This episode of An Insight into Butchery should leave you feeling confident to prepare your brisket for that delicious slow cook. About Mat Gothard: Mat Gothard has been a full time butcher for around 12 years and has his own butchers shop, Bates Butchers, in a small market town in the Midlands called Atherstone. Last year Mat’s shop picked up Best Butchers Shop for the Midlands & East of England. Butcher Mat got in to butchery at a very early age when he used to help his dad with pot washing in his butchers shop. He then gradually started to learn the basics of the ‘butchers knot’ and linking sausages! He knew from an early age that butchery was the career he wanted. Being a young butcher in what is still seen as an ‘old mans game’ he loves creating new products and playing around with different cuts, whilst still holding tradition close.

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