keith157 wrote:It does, but I think he means he can go and see it on the hoof rather than look at paperwork. My butcher reckons on around £3.99 per Kg On The Bone and 6-7 boned and trimmed for 28 day hung beef.
Exactly what I was getting at Keith... I wasn't meaning traceable from the legal standpoint, purely to my eye.
The price I pay is with the ribs sheeted out but I take care of the rest of the trimming at home so it looks to me like most people are paying pretty much the same price by the time they get to a finished brisket.
I guess by the time I bring it home most of the brisket I buy has been hung for around 4-5 weeks as I usually have a look what is in the coldstore every time I pop in then order a couple of weeks in advance so that it can be left on the carcass hanging for another couple of weeks before going to cut it and bring it home. That way they've always got advance warning and I don't turn up to find they've cut all their briskets and rolled them in the usual UK fashion.
The one thing that I have found very noticable with beef that has been hung is that it seems much easier to push through the stall than a non-matured cut. There is a difference in flavour, but not a huge one that I've noticed, but I definitely have found a difference in textures of the finished brisket and I always seem to get nicer burnt ends from an aged brisket.
