In this masterclass experienced butcher, Mat Gothard will show you a range of modern and traditional butchery techniques and how to apply them to a variety of cuts.
In this episode you will learn how to break down a brisket of beef. Butcher Mat demonstrates two ways this can be done, the traditional pot roast rolled brisket, or the flat brisket.
This episode of An Insight into Butchery will 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.