Brisket is a staple for winter cooking, it has a marbling of rich fat running through the cut which renders as it is slowly cooked. Like all of our beef we dry age brisket for a minimum of 28 days to ensure the meat reaches its maximum flavour & tenderness. Brisket is ideal for long, slow cooking for a hearty, warming meal.
Good to know
All beef sold at Kendalls is sourced from local farmers markets (Skipton, Otley, Pateley Bridge and Northallerton) and handpicked by our buyer Mr Nick Dalby to ensure the highest standards of animal welfare and quality. We choose traditional heritage breeds to ensure the best quality beef there is.