Beef Brisket

Per is the founder of GastroFun.dk. Per's heart beats especially for the sous vide technique, sauces and dry-aged meat. His mission is to get all people to eat better and play and experiment more in their kitchens.

23. November 2017

Dry-aged beef brisket. There are many cuts on a cow, and this is not one of the most ideal to use for an aging process.

The meat is not particularly thick, and as it shrinks a bit, there is a lot of waste in the aging process. We estimate that up to 35-45% of the meat goes to waste.

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