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View Full Version : Cuts in Creekstone brisket?


Coz
08-29-2013, 11:30 AM
Any one having issues with Creekstone briskets having cuts in the flats this year ? I have had at least 6 with cuts from butchering in the flats. this morning I had a very nice Prime that had 4 cuts in the flat .I brought this up to them earlier in the year and they really didn't say anything then. I sent them another email this morning . I look at them hard before I get them and still find cuts when I open them .Never had this issue with them in the past. Between what I bought and what I left at the store I bet I saw 18-20 with cuts.

Arlin_MacRae
08-29-2013, 11:45 AM
Sounds like it's time to express your dissatisfaction with your wallet!

Coz
08-29-2013, 12:06 PM
Arlin, I am trying to get a different source but here in Wi its tough. And could you move this to the comp section ? I posted in the wrong place .Thanks .

Arlin_MacRae
08-29-2013, 02:05 PM
Done. Sorry *I* didn't notice!!
Good luck.

John Bowen
08-29-2013, 02:17 PM
The last one I bought had a big slice on the flat. I bought it August 10, 2013.

Just Pulin' Pork
08-29-2013, 02:27 PM
We had one 2 weekends ago that had a big slice in it. We worked around it. Rub covered it up and after it was cooked and the bark built up you could not see it.

Jon

landarc
08-29-2013, 02:30 PM
It depends a lot on how deep the cut is. Often the slice does sort of disappear.

But, I would tell them, that you are going to walk if they don't start cutting better. The slice comes from sloppy butchering practices (duh, Captain Obvious is heeeerre). They make it when removing other parts deemed more desirable.

Hot Wachulas
08-29-2013, 02:50 PM
I had that problem with Myers and switched to Creekstone. I have since switched to SRF since I can get them locally with no freight. It does stink when you pay that much and have a big gash to deal with. I even bought a few packets of meat glue to have on hand just for that reason.

Podge
08-29-2013, 02:53 PM
Are you ordering the ones online or locally?

bmonkman
08-29-2013, 02:55 PM
I had that problem with Myers and switched to Creekstone. I have since switched to SRF since I can get them locally with no freight. It does stink when you pay that much and have a big gash to deal with. I even bought a few packets of meat glue to have on hand just for that reason.

Meat glue??

Hot Wachulas
08-29-2013, 03:07 PM
Transglutiminasse or however you spell it. Still havent used it yet. You sprinkle the powder in the gash and press it together and it will bond the meat back together. Some people use it to hold chicken skins on thighs.

do0d
08-29-2013, 03:09 PM
Yep out of the 4 I picked up locally in the past few weeks 2 had deep cuts...one so bad it wouldn't have been useable for a comp.

INmitch
08-29-2013, 03:21 PM
Twice earlier this year I had big slices in the flat. I sent them pics of the slices and they sent replacements. No questions asked.
Funny you brought this up. Last night I opened one up to trim for this weekend and sure as chit it had a few slices but they were over on the thin side of the flat which I trimmed off.
I thought of sending them a pic any how. Just so they know.

Fat Freddy
08-29-2013, 04:38 PM
Bought my first and will be only 1 in early July and it had a slice in the flat. Scored OK but still irked me off to where I will never buy another.

Big Country BBQ
08-29-2013, 04:43 PM
try Bravehart briskets they are prime if not SRF are good

Fornia
08-29-2013, 05:22 PM
As someone who is looking into brisket options....THANKS for the heads up!

I can get the cuts in choice packers...don't need to pay more for them.

Slamdunkpro
08-29-2013, 05:27 PM
I've forwarded this thread to the powers that be at Creekstone. I'll post any response I get.

Podge
08-29-2013, 06:26 PM
nevermind.. I re-read and saw you bought them at a store... Creekstone sells briskets online for a $hit-pot of money.... but you get what you pay for.

moontz
08-29-2013, 07:04 PM
Any one having issues with Creekstone briskets having cuts in the flats this year ? I have had at least 6 with cuts from butchering in the flats. this morning I had a very nice Prime that had 4 cuts in the flat .I brought this up to them earlier in the year and they really didn't say anything then. I sent them another email this morning . I look at them hard before I get them and still find cuts when I open them .Never had this issue with them in the past. Between what I bought and what I left at the store I bet I saw 18-20 with cuts.

Sorry if off topic, but what store in WI carries creekstone?

Coz
08-29-2013, 07:23 PM
I've forwarded this thread to the powers that be at Creekstone. I'll post any response I get.


I Sent an email this morning and have not had a response . I have had good luck in past years with this product but this year its been tuff.I bought a case that was huge and had a 22# one in there that had almost 7# of fat on it and I don't trim very tite. Also one other that was a nice one rest were 13 # . We don't compete much 8-9 times a year but have done well. FWIW we did have a top ten in Brisket at the Jack last year with Creekstone .

Coz
08-29-2013, 07:25 PM
nevermind.. I re-read and saw you bought them at a store... Creekstone sells briskets online for a $hit-pot of money.... but you get what you pay for.

Podge ,I have used those also but the last one I got that way wasn't much better either Lots of extra fat .

Coz
08-29-2013, 07:27 PM
Sorry if off topic, but what store in WI carries creekstone?


We use UW Provisions in Madison.The Manager there is a CBJ and is trying to help the comp folks .

do0d
08-29-2013, 10:03 PM
Sorry if off topic, but what store in WI carries creekstone?

Niemuth's Southside Market in Appleton.

I emailed creekstone asking if I could expect the same quality picking them up locally vs. buying online a few weeks ago and was told for a comp order online because they have different criteria for those. Besides the gashes and small size the quality of the local ones was great...good eating and much cheaper than online.

gettinbasted
08-30-2013, 06:39 AM
I have only had a problem a couple of times and they have always sent me out a new one that day, but I order direct from them online.

sfisch
08-30-2013, 07:19 AM
Ours are ordered into a meat distributor in the eastern market in detroit . Have had slices in pretty much all of them but have been able to work around them.

Coz
08-30-2013, 08:26 AM
I guess the part that upsets me about this stuff is that its rated as prime which I know is the carcass grade on the animal.But we are paying a premium for that grade and really should get that representative piece. I cook a lot of these for friends and partys ,work functions etc.Bet I have cooked 100 briskets this year . 98% have been CF primes.This weekend I will be cooking something else due to this issue as I couldn't get down to Madison for more .
Good luck to every one competing this weekend .

do0d
08-30-2013, 09:46 AM
Yeah I agree completely and would not be so understanding if I had ordered mine online. It seems they need to hire some guys that take pride in their work!!

Hawg Father of Seoul
08-30-2013, 01:50 PM
Been thinking about that gash. If they remove the brisket with the quarter hanging... They need to look for a short guy. They may need to lower it or get him something to stand on.

If you use the knife to steady yourself....... Okay, it could be an alky or someone who does not care, but it seems systematic, not random. Really doubt that it is only carelessness.

landarc
08-30-2013, 01:57 PM
It has to do with when they are cutting the chuck off of the hanging carcass, the stroke of the knife, if you are really interested in maximizing the chuck, drags across the brisket in that spot where all briskets have that slice. The chuck is cut to be maximized, especially now that the chuck tender and under-blade cuts are selling at a premium.

It doesn't have to be, but, briskets are still an afterthought to the market.

MikeJ65
08-30-2013, 02:16 PM
I trimmed a CAB last night that had a 3" long through cut in the 'thin' end of the flat. It actually just missed the turn-in portion, but all the way through? On a side note, the brisket had great flexibility in the cryovac.

Hawg Father of Seoul
08-30-2013, 04:31 PM
It has to do with when they are cutting the chuck off of the hanging carcass, the stroke of the knife, if you are really interested in maximizing the chuck, drags across the brisket in that spot where all briskets have that slice. The chuck is cut to be maximized, especially now that the chuck tender and under-blade cuts are selling at a premium.

It doesn't have to be, but, briskets are still an afterthought to the market.


That is when they are making the cut, not the why. There is a natural seam the are cutting to. There is no advantage to cutting in to the brisket. I guess that if they are working faster than they should, it is quicker to over cut than to follow the contour.

landarc
08-30-2013, 07:31 PM
HFoS, the why is because they just don't give a rat's patootie about the brisket. I would bet that most of them assume it is headed to burger no matter what. Anyhting that steps away from "the norm" is just a "don't care" item of work.

I asked one of the local butchers I go to regularly what happens to all of the points they take off the packer briskets. He said they grind them up. So, I asked him to save me a couple, I would buy them whole. When I went in, assuming they would be around the cost of the premium ground beef, he said $8.99 a pound. WTH?! He said that the manager felt that grinding it was easier, and that he didn't want to hassle with saving a few points. When I talked to the owner, I mentioned that I felt oit was cheaper to sell me the whole point, than grind it up and extra labor, he said that it was special handling. B.S.

SITM BBQ
08-30-2013, 07:52 PM
Where do you order the braveheart briskets from?

Coz
08-31-2013, 07:14 PM
Still don't have a reply from Thursdays email to Creekstone.

Slamdunkpro
08-31-2013, 07:45 PM
Still don't have a reply from Thursdays email to Creekstone.
The office was closed Friday and they won't be back in until Tuesday.

Coz
09-01-2013, 08:43 AM
The office was closed Friday and they won't be back in until Tuesday.


Thank you

Coz
09-04-2013, 11:13 AM
I did get a reply from Courtney this morning after I re sent the original. She said she replied Thursday .It must have just got lost in the shuffle. I checked the junk mail its not there either. She basically said that she was sorry to hear about my problems . Here is what she said about the product shipped for retail.

Unfortunately, not all our briskets that are shipped out to retailers or foodservice distributors are truly usable for competition grade briskets.
Then she went on to give the reasons for ordering the internet ones they sell for comps. She also said she was passing on the email to the production folks.

Sorry for the large print I must have pushed a wrong button .Not much with computers.

joshcary
09-04-2013, 01:26 PM
That is weird. We sell Creekstone Prime Packers and have never had one with any cuts, gashes or sloppy butchering that I know of. I'll ask my clients and see if they've noticed it before to make sure I haven't sold briskets that they can't use for competition (though I assume they'd say something and we'd swap them for a new one if there was even a small cut).

Coz
09-04-2013, 06:27 PM
[QUOTE=joshcary;2612843]That is weird. We sell Creekstone Prime Packers and have never had one with any cuts, gashes or sloppy butchering that I know of. I'll ask my clients and see if they've noticed it before to make sure I haven't sold briskets that they can't use for competition (though I assume they'd say something and we'd swap them for a new one if there was even a small cut).[/QUOTE

The manager where I buy them has started asking other frequent buyers if they have had issues and its apparent they have . I did like the replacement brand they had when they were out .I asked if he could get them on a regular basis. He is checking.

Slamdunkpro
09-24-2013, 05:54 PM
Follow up on this issue - The last 2 cases of comp briskets I've gotten have had a little more deckle fat left on the flat but no gashes. It looks like the cutters are leaving a little flat fat so they don't pierce the flat.

Dex
09-24-2013, 07:19 PM
I used one this last weekend in a comp and it had a slight cut in the flat. Wasnt anything major

fnbish
09-24-2013, 08:43 PM
I've gotten 4 from them and 3 had slight cuts in the flat. None made a difference, but still made me wonder why they were there :razz:. Overall I was very happy with the brisket size and thickness.

Slamdunkpro
09-24-2013, 08:44 PM
I used one this last weekend in a comp and it had a slight cut in the flat. Wasnt anything major

I've gotten 4 from them and 3 had slight cuts in the flat. None made a difference, but still made me wonder why they were there :razz:. Overall I was very happy with the brisket size and thickness.
How long ago did you acquire them?

fnbish
09-24-2013, 09:07 PM
How long ago did you acquire them?

One order was in July one was in August. Both times I ordered 2 briskets.

Dex
09-25-2013, 06:35 AM
How long ago did you acquire them?

I got mine last week... but it was from Paradise Meats.... and had been aged for 60 days before frozen. So I assume it was a few months old

Kave Dweller
09-25-2013, 09:42 AM
I know a guy who use's creekstones that he buys on line where they claim the competition ones are and I saw a pretty good sized cut in the prettiest brisket ever a comp or too ago (he may want to stay incognito so I shalst not mention names)

Cayman1
09-25-2013, 09:47 AM
I've had online briskets from Creekstone with cuts in the flat. Generally nothing I can't work around. They have always been good about replacing when I complain. I had one that had no flat, big fat line through the middle of the entire flat. They gave me a credit for it. I think it comes from increased demand and trying to ramp up production. Cutters getting a little sloppy trimming.

They are good briskets, but I don't think they are necessary. Had a 2nd last weekend with a choice CAB. I think if you cook it well, it will score.