Halal Beef Brisket & Boneless Beef Cuts

Brisket is halal when the animal is slaughtered to Islamic requirements and the supply chain is certified on that basis; the cut itself has nothing to do with it. The brisket sold here comes from halal-certified suppliers to Noori Halal Ltd, the parent company of Onlinemeatshop, and everything we buy is non-stunned. The certificates are published on our halal certificate page and are kept current, since the supplier roster changes every few months. The same is true of every other boneless cut on this page, from chuck roll to featherblade.

Brisket is the breast of the animal, a muscle worked hard in life and therefore full of connective tissue, which is exactly why it rewards long, low cooking rather than a fast pan. Ours is listed as a whole packer brisket, British Angus and Red Tractor Approved, and you choose fat on or fat off before it is cut. From there ten styles are open to you, from 450-500g steaks through 160-180g chunks and 25-30g dice to strips at 20-30g, or mince. Chuck roll is the closest cut in behaviour and carries the same ten styles.

Slowly, and covered. In the oven, three to four hours at about 150C under foil will get a fork turning easily in the thickest part; in a slow cooker, eight hours on low does the same work. Order it fat on if it is going in whole, since the fat renders down over the meat as it cooks, or fat off if it is being diced for a curry. Chuck roll and featherblade take the same treatment, while silverside, being the leaner cut, prefers liquid around it rather than dry heat.

Order it here and it comes to you. Inside East London that means our own vans, six days a week between 11:00 and 20:00; beyond it, DPD, which runs Tuesday to Saturday, dispatching the next working day and arriving the day after, on a date you can set up to a month ahead. Collection is at our East Ham shop between 12:00 and 18:00. Whole packer brisket, chuck roll and silverside are cut on dispatch day either way, so a local order and a national one are prepared identically.

It depends on the cooking. For a long braise or a slow-cooked curry, brisket, chuck roll and featherblade carry the most connective tissue and hold their shape over hours. Silverside and topside are leaner, and both can be ordered as mince if that suits the dish better. Knuckle, heel muscle and eye of round are the leaner everyday cuts, with eight or nine styles each. If what you actually want is a roasting joint, our roasting joints collection is the right page; the cuts here are sold boneless, in whatever format you pick from the selector.