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Pappy Q
03-22-2013, 03:31 PM
I'm considering switching to them for comp briskets. Anyone with experience on them willing to share their opinion?

cpw
03-22-2013, 04:06 PM
I don't have any experience with them, but the man that sells them (Big Poppa) is on this forum regularly, and uses them in comps. I'm sure he'll be glad to answer any questions.

jbrink01
03-22-2013, 04:14 PM
Switching From? I used them 2 years ago. Several firsts in Brisket and made it on stage at the Royal.

Pappy Q
03-22-2013, 04:18 PM
Switching From? I used them 2 years ago. Several firsts in Brisket and made it on stage at the Royal.

Switching from SRF

boogiesnap
03-22-2013, 05:42 PM
Switching From? I used them 2 years ago. Several firsts in Brisket and made it on stage at the Royal.

and you use now? truth only, please. :becky:

jmoney7269
03-23-2013, 12:53 AM
Tried em, didn't care for em, didn't win with em, started using cab choice national beef packers or Angus pride and the walks started happening. I ain't got nothing against big poppa smokers, but is prices are too outrageous for a smaller brisket than you will get directly from strube. here in tx it takes 1 business day to ship. I have Doug's personal cell phone # that works at strube, he will personally hand pick you out a good one for competitions rather than random bulk big companies are sent. Pm me if you want Doug's number and I will get you set up. Just FYI I fell for the"wagyu" gimmick a while back also.
The black means its aged.
http://i897.photobucket.com/albums/ac174/justinmargist/39d9ef0d.jpg
http://i897.photobucket.com/albums/ac174/justinmargist/40d0ed69.jpg
http://i897.photobucket.com/albums/ac174/justinmargist/9e3cccf9.jpg
Doug Is a super nice guy that will do anything for the customer and or that alone it's worth a try.

luckyduk
03-23-2013, 08:47 AM
Imo, the Strube briskets are great and yes they tend to run on the small size. Last year I got quite a few in the 15-17 pound range, but later in the season and thus far this year they have been in 12-15 pound range.
On a side note, when the brisket size goes down, the flat on the Strubes stays really nice, you just lose some point.

bcaggie07
03-23-2013, 06:57 PM
I used them in my last comp and placed 4th in brisket. This was at a sam's club local event. The reason they are smaller is that Texas has been fighting droughts the past few years. This does not help they grow.

Big Poppa
03-23-2013, 07:28 PM
Nice Hatchet job here. I hardly make anything on Strube Briskets...It drives customers to me. If you give us more than a few days we select from the same place Doug does.


But to answer you I use them and it helped me win the royal and another rgc today at Sams Tucson.

By the way back to the cheap shot by Jmoney...
compare our shipping to anyone...
also nobody has big wagyus currently..SRF has been struggling with the same issues.
The truth is the 14 pound brisket is the new 17. Times have changed as long as feed is what it is.
We ship one day from and to Texas
By the way Doug doesnt work for Strube anymore. That cell link is going to be pretty useful....
I guarantee you that our customers get the same quality brisket and cheap[er freight than Strube..(who by the way is not accepting new BBQ customers
The sticker that you claim means its agen it the only sticker they offer and does not mean anything.

jmoney7269
03-23-2013, 07:46 PM
No cheap shot, your just simply over priced in that particular item. I can get it $50 cheaper from Doug. I'm just not brand loyal like some. But like everything else about y'all's site even get my plowboys and pepper plant from yall. Excellent achievement in the royal last btw.
Poppa, I could have a strube tomorrow any of 5 different retailers and at cost, but until then, I'm gonna stick with my national beef, cargill or Sam kanes.

Big Poppa
03-23-2013, 07:49 PM
jmoney you are so out of date Doug doesnt work there anymore.

Scottie
03-23-2013, 07:54 PM
Good job today Sterling.

Big Poppa
03-23-2013, 08:00 PM
Thx Scottie. Always good to see you my friend!

StrubeRanch
03-23-2013, 08:13 PM
Doug hasn't worked for Strube Ranch in months. If anyone has a question about our briskets, please feel free to ask. all new sales go thru Big Poppa. The few customers that we service direct are customers that we sold to before we partnered up with Big Poppa. We can't compete with Big Poppa's shipping rates. Our goal was to be able to hand pick briskets for comp guys and provide them with a reasonable shipping rate. Before we teamed up with Big Poppa, the shipping cost was a deal breaker for many people. Now, it's the best of both worlds....hand picked Wagyu briskets with thick flats and reasonable shipping. Plus, you can't beat Big Poppa's customer service...those folks are on the ball. And yes, the briskets are running a bit smaller...with corn at $8 BU nobody is feeding cattle to 1,800 lbs anymore.

jmoney7269
03-23-2013, 08:26 PM
jmoney you are so out of date Doug doesnt work there anymore.
That's fine I probably Am out of date, only cooked 4 of them amd can tell you that i could not tast the big difference that people claim. They were good but not $50 extra worth, but for you to dangle a carrot and act like your the only one that those briskets can be gotten from is totally not the case. That's fine, just tryin to help some peeps out. Y'all can keep them expensive overpriced angus briskets with 1/1000th heritage of the tijyama-gyu bloodline. That wagyu is Japanese "style" Kobe beef which is just faux Kobe. I use what I like and what's been been winning for me. It's not the arrow, it's the Indian. We smoked lots of teams with select Walmart or HEB briskets in big comps that use all that expensive stuff. In the end it's all just preference

StrubeRanch
03-23-2013, 09:21 PM
1/1000th heritage jmoney? Before you post something you know NOTHING about you should drive a few hours to our ranch and educate yourself.

Big Poppa
03-23-2013, 09:39 PM
I think one of the things that is missing here is that shipping is expensive....even with the discounted shipping...the styro foam cooler, the ice packs all add up That is why there is a price break when you buy more....

or you can get the black label ones from doug.

StrubeRanch
03-23-2013, 09:46 PM
Sorry guys...I didn't mean to post the same info twice.

jmoney7269
03-23-2013, 10:20 PM
1/1000th heritage jmoney? Before you post something you know NOTHING about you should drive a few hours to our ranch and educate yourself.

That might have been a slight oversight on the 1/1000th heritage. I'm not bashing your product at all, just didn't do anything for me at sanctioned and non sanctioned comps. If anything I was trying to get y'all business. Now that y'all have engaged me, go ahead and tell me how the wagyu came about and what all American ranches cross breed them with. My aunt is a 3 time world champion barrel horse racer, and am very aware of how the breeding stuff goes at ranches, worked for her for a long time. Then we can go into the word "style" and "natural" according to the FDA and all the gray areas that come along with it. Is your product certified organic? Are all the products for the stock non GMO? Is all of the product that is stored for the cows guaranteed bispehnol A free? Remember that there is always a meaning to a word and a legal definition of a word, that's where people get got. Now as far as teaming up, I know how the marketing stuff works, I took business classes, I'm a logistic specialist/ receiving manager for the worlds 2nd largest retailer.

Big Poppa
03-23-2013, 10:57 PM
Tia do what Doug did...tell him black stickers are special. He is a logistics specialist that is an expert on all things. His mother was a barrel racer!


Anybody want to talk about briskets?

StrubeRanch
03-23-2013, 11:00 PM
Yes...SLIGHT oversight. Wagyu isn't for everyone. Some love it, some don't. And since I engaged YOU, let me also enlighten you. I won't discuss what other Wagyu ranches produce, because I don't throw unverified statements around. In fact, some of our fellow producers raise and market fabulous beef. I DO know what Strube Ranch produces. We produce Wagyu beef that is either full blood (100%) Wagyu or 3/4 Wagyu 1/4 Angus (75%). The Wagyu marbling gene is dominant. We believe that domestic Wagyu should either be called "Wagyu" or "Kobe-Style Wagyu". The term "Kobe Beef" should only apply to Wagyu cattle born and raised in the Kobe prefecture of Japan We are not organic and make no claims that we are. Our beef is All-Natural meaning it is minimally processed and the cattle are never administered antibiotics or hormones.

Big Poppa
03-23-2013, 11:03 PM
Does anybody that hasnt put their foot in their mouth want to ask Tia any questions about the state of beef and the rancher?

BTW Tia will verify that I am not ripping off the bbq public.

Big Poppa
03-23-2013, 11:11 PM
You didnt need to take shots at anyone...its unfortunate. Hard to piss Tia off.

StrubeRanch
03-23-2013, 11:17 PM
I feel like I've highjacked this thread. I doubt my debate with a fellow Texan is the kind of info that Pappy Q was looking for. For some reason I felt the need to defend myself. I want anyone to feel free to ask questions concerning our beef or ranch. I'm not a regular here but welcome emails info@struberanch.com. And thanks BP, I appreciate your fire and passion for good products from family owned and operated American businesses. You guys talk briskets....we gotta go deliver a baby calf. Heifer calving duty tonight.

BBQchef33
03-23-2013, 11:26 PM
thanks BP and Tia...

and others.... i recommend you stay on topic and stop peein on shoes..

jmoney7269
03-23-2013, 11:27 PM
Yes...SLIGHT oversight. Wagyu isn't for everyone. Some love it, some don't. And since I engaged YOU, let me also enlighten you. I won't discuss what other Wagyu ranches produce, because I don't throw unverified statements around. In fact, some of our fellow producers raise and market fabulous beef. I DO know what Strube Ranch produces. We produce Wagyu beef that is either full blood (100%) Wagyu or 3/4 Wagyu 1/4 Angus (75%). The Wagyu marbling gene is dominant. We believe that domestic Wagyu should either be called "Wagyu" or "Kobe-Style Wagyu". The term "Kobe Beef" should only apply to Wagyu cattle born and raised in the Kobe prefecture of Japan We are not organic and make no claims that we are. Our beef is All-Natural meaning it is minimally processed and the cattle are never administered antibiotics or hormones.
So the feed the cows receive whether it be grains, corn, wheat or alfalfa there Is a guaranteed that the seeds weren't ever chemically coated or genetically modified, the types of feed were never treated with pesticides including the 4 mentioned above? I notice that you say they are never administered, but that's a term that can be used very loosely, especially since everyone is chasing a buck these days. actually a reserve note thats a legal tender for debt, so your payin for debt with debt, makes alot of sense! Since wagyu means technically Japanese cow which there is a lot of different types, but mainly Japanese black. American "style" wagyu starts at no higher than 50% wagyu since they have been crossbred with angus. From there on, the bloodline gets watered down since importation was banned up until 2012 for a long time. Again, I ain't tryin to pee on no shoes, just trying to understand. I trust everyone, but I also verify

StrubeRanch
03-23-2013, 11:34 PM
One last thing....No Big Poppa isn't ripping off the BBQ public. I'm ashamed to say what he actually makes per brisket. I can only say that obviously he isn't in it for the money. He's either crazy or just passionate about products he believes in. When this California guy showed up at our ranch I never dreamed he would be one of the most vocal supporters that's come our way. IMO, a $200,000 motor home and $10,000 pit are useless if you purchase inferior meats. Paying a little more for a high quality product is just part of the game plan for some folks.

big matt
03-23-2013, 11:44 PM
I feel like I've highjacked this thread. I doubt my debate with a fellow Texan is the kind of info that Pappy Q was looking for. For some reason I felt the need to defend myself. I want anyone to feel free to ask questions concerning our beef or ranch. I'm not a regular here but welcome emails info@struberanch.com. And thanks BP, I appreciate your fire and passion for good products from family owned and operated American businesses. You guys talk briskets....we gotta go deliver a baby calf. Heifer calving duty tonight.

I don't mind you standing up and defending your practices and products..AT ALL .It's the MFn' American way and there needs to be more companies and people like you IMO..thank you..back to the topic..sorry I couldn't resist.

StrubeRanch
03-23-2013, 11:54 PM
So the feed the cows receive whether it be grains, corn, wheat or alfalfa there Is a guaranteed that the seeds weren't ever chemically coated or genetically modified, the types of feed were never treated with pesticides including the 4 mentioned above? I notice that you say they are never administered, but that's a term that can be used very loosely, especially since everyone is chasing a buck these days. actually a reserve note thats a legal tender for debt, so your payin for debt with debt, makes alot of sense! Since wagyu means technically Japanese cow which there is a lot of different types, but mainly Japanese black. American "style" wagyu starts at no higher than 50% wagyu since they have been crossbred with angus. From there on, the bloodline gets watered down since importation was banned up until 2012 for a long time. Again, I ain't tryin to pee on no shoes, just trying to understand. I trust everyone, but I also verify

Does that National Beef Packer brisket you buy come with a guarantee? Was the corn they ate genetically modified? We have no desire to be organic. I have no idea why I'm even addressing that aspect. Our goal is to produce Prime all-natural Wagyu beef using humane standards. Never "administer" antibiotics or hormones is the CORRECT term since the animals have naturally occurring antibodies and hormones that their bodies produce. They never receive either on our ranch. As for Japanese Wagyu .....Importation of live cattle was banned for years AFTER the live cattle and genetics were brought to the US. We have thousands of units of Japanese Wagyu semen and embryos that will carry the line on for generations. Foundation genetics. You don't get "watered down" bloodlines when you use fullblood foundation genetics.

Pappy Q
03-24-2013, 04:43 AM
Nice Hatchet job here. I hardly make anything on Strube Briskets...It drives customers to me. If you give us more than a few days we select from the same place Doug does.


But to answer you I use them and it helped me win the royal and another rgc today at Sams Tucson.

By the way back to the cheap shot by Jmoney...
compare our shipping to anyone...
also nobody has big wagyus currently..SRF has been struggling with the same issues.
The truth is the 14 pound brisket is the new 17. Times have changed as long as feed is what it is.
We ship one day from and to Texas
By the way Doug doesnt work for Strube anymore. That cell link is going to be pretty useful....
I guarantee you that our customers get the same quality brisket and cheap[er freight than Strube..(who by the way is not accepting new BBQ customers
The sticker that you claim means its agen it the only sticker they offer and does not mean anything.

I ordered a dozen from you. Looking forward to trying them!

Dragline
03-24-2013, 05:45 AM
You won't be disappointed Pappy either with the briskets or BP customer service. Side note way to start a Sunday AM : )

jmoney7269
03-24-2013, 06:21 AM
Does that National Beef Packer brisket you buy come with a guarantee? Was the corn they ate genetically modified? We have no desire to be organic. I have no idea why I'm even addressing that aspect. Our goal is to produce Prime all-natural Wagyu beef using humane standards. Never "administer" antibiotics or hormones is the CORRECT term since the animals have naturally occurring antibodies and hormones that their bodies produce. They never receive either on our ranch. As for Japanese Wagyu .....Importation of live cattle was banned for years AFTER the live cattle and genetics were brought to the US. We have thousands of units of Japanese Wagyu semen and embryos that will carry the line on for generations. Foundation genetics. You don't get "watered down" bloodlines when you use fullblood foundation genetics.

Thanks for the info. So all of your briskets are USDA prime graded?

Pappy Q
03-24-2013, 06:35 AM
Thanks for the info. So all of your briskets are USDA prime graded?

Thanks for your opinion. My post was not intended to start an argument, just was asking for an initial opinion. I got that and have made my purchasing decision. I'm requesting we move on and end this thread.

jmoney7269
03-24-2013, 06:46 AM
I apologize I didn't see an admin title under your username, was I missing something? Threads can go on forever, just like the never ending UDS thread. You can decide not to participate if you like, good ol USA guarantees that right.

Pappy Q
03-24-2013, 07:00 AM
Sorry, I didn't see an admin title under your username, was I missing something? Threads can go on forever, just lie the never ending UDS thread. You can decide not to participate if you like, good ol USA guarantees that right.

Really....okay you win.

Dragline
03-24-2013, 07:05 AM
Hey Pappy looking forward to the games today?:wink:

Dragline
03-24-2013, 07:26 AM
I will say this then I am done. Customer service in today's society for me goes a long way coupled with a great product is even better. It what brings me back time after time. Taking the time to answer questions which Strube & BP did seals the deal for me @ IMHO neither of you need to defend your products or Customer service ! Now go IU:biggrin1:

indianagriller
03-24-2013, 07:32 AM
I have ordered several briskets through BPS and as a member of Team Simply Marvelous I have ordered several other needed supplies through them. The customer suport is great, this year I am sponsored by a local butcher shop and tried to get Strube Ranch through them but were unable to. If they Austrailian Wagyu i get doesnt work out I am going to order my briskets on my own dime through BPS and Strube... I know there are a few freezers full of them here in Indiana...

Hawg Father of Seoul
03-24-2013, 07:59 AM
"Over 90% of Strube's carcasses grade Prime, the highest grade award by the USDA. Once a carcass receives the USDA Prime grade, it is graded again by a third party using the renowned Japanese BMS scoring system. This assures that you will receive a product that not only adheres to strict USDA Prime standards, but to elite Japanese standards as well."

Is there an average BMS score they are looking for, is it marked on the product?

Trust me, I do not want to join the party. Just curious. Don't know enough about the product to make an informed decision, so I tend to rely on the BMS score. :oops:

SDAR
03-24-2013, 09:11 AM
CBJs in KCBS are quite a bit more discerning about the quality of brisket walks than the Texas comp judges they pull out of the crowd after drinking a twelve pack and smoking a pack of cigs. Just my personal humbled experience recently. :shocked:

drbbq
03-24-2013, 09:52 AM
CBJs in KCBS are quite a bit more discerning about the quality of brisket walks than the Texas comp judges they pull out of the crowd after drinking a twelve pack and smoking a pack of cigs. Just my personal humbled experience recently. :shocked:

Not everyone would agree with that. The CBJ class has been taken by 60,000 plus and not one person has failed. How serious can this be taken?

NavarreQ
03-24-2013, 10:18 AM
Hmm it's done exactly the opposite for me.


+1..I'm a noob in the BBQ world but I got turned on to Big P's though this very site. His products and customer service have been outstanding on all my orders. You can see see how much he believes in his product by reading this thread. I'm even more stoked to buy from him now because he backs up what he sells !!!!

SDAR
03-24-2013, 10:19 AM
Not everyone would agree with that. The CBJ class has been taken by 60,000 plus and not one person has failed. How serious can this be taken?

Just my opinion as stated. I do much better with no sauce, no garnish in Texas. Thought the Coors Light or Shiner might go better with my flavor profile is all.

NavarreQ
03-24-2013, 10:21 AM
got my acceptance confirmation last week. i see you still dodging and dancing
http://i897.photobucket.com/albums/ac174/justinmargist/7A439F8C-DCA6-4081-BE36-E27160854DD3-1905-000002FF2FAD80F6.jpg


I don't know if I would post my personal info on here..Someone might sign your email account up for some porn or you will be subscribing to every magazine in the country.. Just sayin..personal info might not be a good idea.

Pappy Q
03-24-2013, 10:32 AM
I don't know if I would post my personal info on here..Someone might sign your email account up for some porn or you will be subscribing to every magazine in the country.. Just sayin..personal info might not be a good idea.


Now that's funny. Made the BS worth it.

BBQchef33
03-24-2013, 10:39 AM
Im at a disadvantage hefe without tapatalk and just lost a long post i typed on my phone. So to keep it brief.


Jmoney. You have listd your credentilas for the last time in threads as well as stirred up chit. Consider this your final warning before removal and a pm to me will result in such.

Everyone else....bac kon topic. I will address this thread as soon as i can get to a computer.

jmoney7269
03-24-2013, 10:40 AM
I don't know if I would post my personal info on here..Someone might sign your email account up for some porn or you will be subscribing to every magazine in the country.. Just sayin..personal info might not be a good idea.
i already deleted it. you can do the same if you like. thanks for the advise.

jbrink01
03-24-2013, 10:41 AM
Wow, really? And to think, all I commented on was the briskets. Yes, I've switched but liked the Strube's, a bunch. Just happened on a better volume deal on another brand with no shipping. You people kill me. BPS is simply running a business and cooking BBQ. And, to my favorite quote..."it's just BBQ!"

BBQchef33
03-24-2013, 12:30 PM
Thanks for your opinion. My post was not intended to start an argument, just was asking for an initial opinion. I got that and have made my purchasing decision. I'm requesting we move on and end this thread.

I apologize I didn't see an admin title under your username, was I missing something? Threads can go on forever, just like the never ending UDS thread. You can decide not to participate if you like, good ol USA guarantees that right.

ok...Jmoney, wrong..maybe my title will work better... First amendment was suspended when u signed up here and our forum rules prevail. Read them now.


Relevant rules here(in this thread) are; Staying on topic, and not posting inflammatory statements or inaccuracies.

I have scrubbed this thread the best i can without destroying pertinent information related to the OP. Unfortunately there was so much bashing and ridiculousness leading to folks defending themselves, that co-lateral damage was unavoidable and some worth while posts had to go.

RE-read the original question. If you have something constructive to add, do it respectfully and non-confrontationally and without pissing on shoes. This is not a debate on genealogy, someones AR qualifications, or how great you are.

if this thread has to be addressed again due to off topic chit stirring, the source will find the doors locked.

JD McGee
03-24-2013, 03:46 PM
Some great info right here from an insiders perspective...:cool:

Wagyu isn't for everyone. Some love it, some don't. I won't discuss what other Wagyu ranches produce, because I don't throw unverified statements around. In fact, some of our fellow producers raise and market fabulous beef. I DO know what Strube Ranch produces. We produce Wagyu beef that is either full blood (100%) Wagyu or 3/4 Wagyu 1/4 Angus (75%). The Wagyu marbling gene is dominant. We believe that domestic Wagyu should either be called "Wagyu" or "Kobe-Style Wagyu". The term "Kobe Beef" should only apply to Wagyu cattle born and raised in the Kobe prefecture of Japan We are not organic and make no claims that we are. Our beef is All-Natural meaning it is minimally processed and the cattle are never administered antibiotics or hormones.

Our goal is to produce Prime all-natural Wagyu beef using humane standards. Never "administer" antibiotics or hormones is the CORRECT term since the animals have naturally occurring antibodies and hormones that their bodies produce. They never receive either on our ranch. As for Japanese Wagyu .....Importation of live cattle was banned for years AFTER the live cattle and genetics were brought to the US. We have thousands of units of Japanese Wagyu semen and embryos that will carry the line on for generations. Foundation genetics. You don't get "watered down" bloodlines when you use fullblood foundation genetics.

landarc
03-24-2013, 04:30 PM
I was not aware that any of that pre-ban genetic material still existed. I may want to grab some meat from Strube now, not so much a brisket, but, something. Okay, sort of a hijack, but, can I get Tri-tips from Strube Ranch from Sterling? I looked and do not see them.

StrubeRanch
03-24-2013, 05:09 PM
I was not aware that any of that pre-ban genetic material still existed. I may want to grab some meat from Strube now, not so much a brisket, but, something. Okay, sort of a hijack, but, can I get Tri-tips from Strube Ranch from Sterling? I looked and do not see them.

There was a loop hole that allowed Wagyu genetics to be brought in from Japan for a brief period. To make it short, once those genetics entered the country many began working to preserve them. Flushing fullblood cows for embryos and collecting fullblood semen to freeze. And breeding of the live fullbloods as well. Who knew producing prime beef could get so technical? LOL! Sorry, BP hasn't talked us out of Tri-Tip yet. We produce very little and it stays back ordered. It is a fabulous cut!

Big Poppa
03-24-2013, 05:36 PM
She sends me some though!!!!!

landarc
03-24-2013, 05:39 PM
Wait a minute, there are the same number of tri-tips per steer that there are briskets, there should be a heck of a market in CA. Just saying :wink:

I may just buy that hunk of sirloin that BPS has, I can do an old style Santa Maria cook with that too.

Big Poppa
03-24-2013, 06:24 PM
here is the problem...the rest of the nation has discovered tri tip and they forget that the cu belongs to us californians.

landarc
03-24-2013, 06:32 PM
California, setting the trend in eating beef and BBQ. Who knew?

Coz
03-24-2013, 06:59 PM
Ya all in Cali may believe in some mystical world that tri tip belongs to ya but once in a rare instance some does migrate to Wi.

BP that Sweet Money is fine !

StrubeRanch
03-24-2013, 07:25 PM
I ordered a dozen from you. Looking forward to trying them!

Wait a minute, there are the same number of tri-tips per steer that there are briskets, there should be a heck of a market in CA. Just saying :wink:

I may just buy that hunk of sirloin that BPS has, I can do an old style Santa Maria cook with that too.

We definitely have lots of requests for Tri-Tip. There are the same number per steer as a brisket just not near as many pounds so the restaurants fly thru the pieces. Tri-tip is one of those items we have stayed sold out of for a few years now. I think I managed to get my hands on 2 pieces last year for my own use....we rarely eat a cut that sells well. Kinda sad. LOL! You should try the top sirloin. It is fabulous. We have a customer here in Texas that just made the Travel and Leisure list of the 25 top steakhouses in the country....Killen's Steakhouse. They actually use our top sirloin for their chicken fried steak. In the south we fry everything!!

landarc
03-24-2013, 07:31 PM
Very next paycheck, an order for the 12 to 15 pound top sirloin will be in.

Big Poppa
03-24-2013, 07:34 PM
OK Chef Killen is comin to cook with BPS.....Im going to make him cook dinner... I LOVE CHICKEN FRIED STEAK....to stay on topic we will be cooking two strube briskets

StrubeRanch
03-24-2013, 07:40 PM
"Over 90% of Strube's carcasses grade Prime, the highest grade award by the USDA. Once a carcass receives the USDA Prime grade, it is graded again by a third party using the renowned Japanese BMS scoring system. This assures that you will receive a product that not only adheres to strict USDA Prime standards, but to elite Japanese standards as well."

Is there an average BMS score they are looking for, is it marked on the product?

Trust me, I do not want to join the party. Just curious. Don't know enough about the product to make an informed decision, so I tend to rely on the BMS score. :oops:

Sorry, I missed this question somehow. All of the comp briskets that we sell score aprx 6 to 8 on the BMS chart. Some may go into the BMS 9/10 range. We score them within a range so we don't mark the individual BMS on each one. The BMS score applies to the actual carcass grade so every cut off that carcass will have the same score. One thing that alot of people do not realize is that if an animal is over 30 months old, the USDA can not actually grade it prime or choice. Many Wagyu fall into that category because they are on feed so many days. So there are cases that a carcass could be a BMS 11 or 12 but technically can not be called prime by the USDA due to age. Sad but true. Hope this helps.

StrubeRanch
03-24-2013, 07:45 PM
Ooops...fried might be considered a dirty word on this BBQ forum. Chef Killen won the Houston Best Bites with our ribs a few weeks back. Those were smoked :)

landarc
03-24-2013, 07:52 PM
HA! Fried a dirty word on this forum? HAHA! This is the forum where a member introduced to the world a 3BGB, essentially sausage gravy stuffed inside a pork ball and then a biscuit which is then deep fried.

Jabber
03-24-2013, 08:06 PM
Have been using SRF for 2 years,Just got in four Strube this week.They look very good,I am looking forward to trying them.You will not beat the shipping cost from BPS.

dmprantz
03-24-2013, 08:20 PM
Some great info right here from an insiders perspective...:cool:

As some one intimately familiar with animal breeding, I would love to ask some questions about this for professional curiosity, but I'm not sure if I can ask about genetics. :(

dmp

Meat Man
03-24-2013, 08:34 PM
Tia, do you pull the coulotte off your sirloins? That's a great cut.

StrubeRanch
03-24-2013, 10:04 PM
Tia, do you pull the coulotte off your sirloins? That's a great cut.

Yes, we cut a peeled top sirloin. The top cap (coulotte) has been seperated. Both are just fabulous. I just cooked a top sirloin in the crock pot tonight. Yes crock pot...don't laugh ;) Wind gusts were 40 mph today, otherwise it would have been on the MAK.

StrubeRanch
03-24-2013, 10:07 PM
As some one intimately familiar with animal breeding, I would love to ask some questions about this for professional curiosity, but I'm not sure if I can ask about genetics. :(

dmp


If you feel like genetics are off topic, feel free to private message me or email me with any questions. Info@struberanch.com. Not sure I have the info you are looking for but I will do my best.

Big Poppa
03-24-2013, 10:08 PM
BOth Tia and her Daddy have MAK Pellet smokers....customer research.

StrubeRanch
03-24-2013, 10:18 PM
Yes, thanks to BP we are now spoiled to pellet smokers. With our MAKS I can even smoke with no help from the hubby. So easy.

Ron_L
03-24-2013, 10:21 PM
Ooops...fried might be considered a dirty word on this BBQ forum. Chef Killen won the Houston Best Bites with our ribs a few weeks back. Those were smoked :)

Fried is OK, but don't get caught using "boiled" :-D

Thanks for sharing all of the information with us!

landarc
03-24-2013, 10:33 PM
The coulotte is one of the best and most underrated cuts off a steer.

StrubeRanch
03-24-2013, 10:43 PM
I agree....definitely underrated. Same with the chuck flat iron...it has some of the most dramatic marbling on the animal. Many folks seem to shy away from it because it's a bit more labor intensive with the center membrane. But well worth the effort I think.

Hawg Father of Seoul
03-25-2013, 08:23 AM
Sorry, I missed this question somehow. All of the comp briskets that we sell score aprx 6 to 8 on the BMS chart. Some may go into the BMS 9/10 range. We score them within a range so we don't mark the individual BMS on each one. The BMS score applies to the actual carcass grade so every cut off that carcass will have the same score. One thing that alot of people do not realize is that if an animal is over 30 months old, the USDA can not actually grade it prime or choice. Many Wagyu fall into that category because they are on feed so many days. So there are cases that a carcass could be a BMS 11 or 12 but technically can not be called prime by the USDA due to age. Sad but true. Hope this helps.

First, thanks for your answer. Personally, I have not cooked anything grade 8 or higher. So it sounds like your beef is top notch. Kudos to every one who did the hard work to get it there and every one who works to keep it there.

This kind of makes me sound like a jerk (this is not my intention), but feel free to direct me to a better source of information. I am absolutely here to learn and do not mind being proven wrong. This is what pulls up from a direct link on the USDA website (document number included for reference).

53.204 Specifications for official U.S. standards for grades of slaughter steers, heifers, and
cows (quality).
(a) Prime. (1) Slaughter steers and heifers 30 to 42 months of age possessing the minimum qualifications for Prime have a fat covering over the crops, back, ribs, loin, and rump that tends to be thick. The brisket, flanks, and cod or udder appear full and distended and the muscling is very firm. The fat covering tends to be smooth with only slight indications of patchiness. Steers and heifers under 30 months of age have a moderately thick but smooth covering of fat which extends over the back, ribs, loin, and rump. The brisket, flanks, and cod or udder show a marked fullness and the muscling is firm

Age is not figured chronologically and the method they use may actually work for or against a nontraditional breed. This may be where some ambiguity may occur.

Big Poppa
03-25-2013, 09:41 AM
Tia Maybe you could explain the sheer test vs the prime rating.

JD McGee
03-25-2013, 10:23 AM
BOth Tia and her Daddy have MAK Pellet smokers....customer research.

Good choice! :thumb:

dmprantz
03-25-2013, 10:52 AM
Tia Maybe you could explain the sheer test vs the prime rating.

I'll take a stab at this:) Marbling rating is a subjective measure assigned to meat from visually inspecting it. I believe that the standards are published by AMPS, and I don't know their details, but it comes from visually inspecting meat, and guessing that the more fat a cut of meat has, the more flavour it has and the more tender it is.

The Warner Bratzler shear force test is a way to cut a piece of meat using a special tool that measures the force needed to cut through it. The more force required, the tougher the meat.

dmp

Smokin Hoggz
03-25-2013, 11:25 AM
How much is shipping to the North East(Boston,MA area). Have been using a different product, but am always looking for other options!! Thanks!

hcj3rd
03-25-2013, 11:28 AM
I am lucky enough to live less than 10 miles from Killens steak house. The chicken fried steak is delicious. Great info in this thread.

StrubeRanch
03-26-2013, 10:02 PM
First, thanks for your answer. Personally, I have not cooked anything grade 8 or higher. So it sounds like your beef is top notch. Kudos to every one who did the hard work to get it there and every one who works to keep it there.

This kind of makes me sound like a jerk (this is not my intention), but feel free to direct me to a better source of information. I am absolutely here to learn and do not mind being proven wrong. This is what pulls up from a direct link on the USDA website (document number included for reference).



Age is not figured chronologically and the method they use may actually work for or against a nontraditional breed. This may be where some ambiguity may occur.

Doesn't sound like a jerk at all. Nothing wrong with questions. Believe me, I'm far from an expert on USDA rules. You are correct about what the USDA rules "say"...42 months is the max. But sadly that is not what actually happens many times. I didn't choose the best wording for my original response. The USDA guidelines call for a max age of 42 months to be eligible for choice and prime grading. Unfortunately after 30 months of age, due to ossification of bone, it becomes more and more difficult for cattle to be graded. It varies greatly from inspector to inspector and plant to plant. Also, each animal is different and will also age differently. We are source verified and track all ages. We know how old each animal is. We might have an animal that we know is 26 months old but the inspector has noted that the bones show "advanced maturity and ossification". This means the carcass can't be graded even though marbling is abundant. One more reason the BMS scale as a second tool is so useful.

StrubeRanch
03-26-2013, 10:07 PM
I am lucky enough to live less than 10 miles from Killens steak house. The chicken fried steak is delicious. Great info in this thread.

Killen's serves Strube Ranch tenderloin, striploin, and ribeye as well. They are such nice people and have a fabulous reputation. The awards keep pouring in for them. Well deserved...I know they have worked hard for it. His new BBQ restaurant should be a huge success! We ship out the first order of briskets and ribs next week :)