Beef brisket


BBQ or pot roast, this versatile cut is an easy route to a delicious dinner or lunch, with lots of yummy and tender meat left-over for weekday sandwiches.

100% Manx, and reared on the northern plains of the Isle of Man for low-food-miles

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We love brisket slow cooked on a kettle BBQ – like a Weber or a Big Green Egg – with BBQ sauce, and served with hot, crusty breadrolls for a replica Texan BBQ feast.

When we’re not getting so adventurous, we slow cook in the pot or in the oven until the meat’s aroma tells us its time to get the crew around the table for an amazing, yet easy to prepare, weekend dinner.

About Our Cows

The Ballakelly cow is a blend of Charolais, Limousin and Aberdeen Angus which help maintain medium-sized cows of manageable weights for the mothers. The Angus also introduces a natural sturdiness and a coat and hide suited for the Manx climate. Recently we have been selling Manx Wagyu which is a cross of local dairy cows with Wagyu insemination. Our cattle run in groups of around 30 – meaning optimal ‘mob’ grazing potential during spring and summer, and are indoors during winter feeding on home-grown silage and cereals blended with peas for additional protein. Growing the grains and peas we feed our animals means we don’t have to import food, which significantly offsets the methane emissions of the Ballakelly herd. Our animals develop proper structure, size and fat content that results in beautiful marbling, tenderness and fulsome flavour. We dry age some of our beef which significantly enhances texture and taste, for genuinely outstanding depth and melting softness. It takes time: four weeks, generally – but we think it’s worth it.