Beef Brisket

[Ron Pratt]

Welcome to our forum, Anthony! Only 2 or 3 times in the past has the subject been brought up about aging brisket. I don’t recall anyone ever reporting back that they tried one. I believe what the problem is that with brisket being as thin as it is then the trimming loss takes a bigger toll on the meat volume left. I wish I lived where you do if you can buy a Wagyu brisket for $100. Ron