Our grass-fed and finished dry-aged Brisket is a unique cut that has become very popular. Whether marinated and slow roasted, massaged with your favourite spice rub and barbecued or used in your family's favourite pot roast recipe — Brisket is sure to please.
Cooking Instructions: My mother-in-law Mary Biggs was an unbelievable cook — one of those people that hardly used a recipe book and turned out scrumptious meals with what appeared to be little effort. When I moved to TK Ranch, I could hardly boil water, but Mary took me under her wing and groomed me for ranch life. Mary was raised in a pioneer family and taught to cook on a wood stove — but one of her favourite recipe books was written by Julia Child — and we still have a well worn copy here on the ranch.
- So what better reference for cooking Brisket:
All of our beef cuts are dry aged the old fashioned way for 18 to 21 days for added flavour and tenderness. This is very different from virtually all conventional beef found in big box stores or restaurants that has been wet aged in a plastic bag.
We believe in giving you the best value so all of our cuts are well trimmed and our roasts are tied. Our products are vacuum packaged to add freezer life and for convenience — simply thaw in cool water before cooking.
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