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sdbbq1234
08-31-2013, 01:14 PM
I was just at RD in Alexandria, VA. They had brisket labeled as "halal".

I have no clue what it is or why it is any different than other brisket. The cry-o-vac did not have any labeling as to whether it was Select, Choice, CAB, etc...

Anybody feedback would be appreciated.

Thanks.

wallace

Big Mike
08-31-2013, 01:19 PM
Halal means that the meat has been slaughtered in accordance with Islamic law/practice and is allowed as part of the Islamic diet. Typically that would mean the cows throat was slit and the blood allowed to drain from the body.

sdbbq1234
08-31-2013, 01:20 PM
Halal means that the meat has been slaughtered in accordance with Islamic law/practice and is allowed as part of the Islamic diet.

Thanks. Any idea if it would (or should) be better than choice, select, etc?

wallace

Big Mike
08-31-2013, 01:27 PM
Being Halal by itself would not make it any better in my mind.

I would be interested in knowing where the brisket came from. I don't know of any large scale packer that does halal meat so I would think it would have come from a small processor.

BBQ Nuts
08-31-2013, 01:58 PM
i got one from there earlier this summer. it did not turn out well. dry and stringy.

sdbbq1234
08-31-2013, 02:07 PM
i got one from there earlier this summer. it did not turn out well. dry and stringy.

Thanks. They all were cut kinda funky looking; not much fat at all on them, and the point just didn't seem to be there.

wallace

Slamdunkpro
08-31-2013, 02:42 PM
I bought one once. It was pretty chewy and the flavor was,,,,,odd.

BBQ_MAFIA
08-31-2013, 03:32 PM
I just got back from RD. I bought a 15 pound Halal brisket so I will let you know how it turns out. I hope it's better then what you guys have written.

sdbbq1234
08-31-2013, 04:01 PM
I just got back from RD. I bought a 15 pound Halal brisket so I will let you know how it turns out. I hope it's better then what you guys have written.

Heck, if you were at the RD store in Alexandria, I could swear I saw you as I saw someone else there with the same Halal type brisket and a 2-pack of butts over by the freezer section.

But that would be a long haul from NJ.

Also, time for me to fess-up. I bought 1 as well. :oops: the rest of the CAB and choice did not look good for comps. Maybe only a couple that had decent flats and in the 15lb range. A lot of 8-12lb products and the flats were super thin.

I am with you in that I sure hope the halal turn out better than what other have experienced.

wallace

Theresa B
08-31-2013, 04:54 PM
I tried one...and only one.

akoda
08-31-2013, 05:51 PM
CRAP, I bought one today, the flat was more consistent then the others. Any suggestions to make it the best it can be?

sdbbq1234
08-31-2013, 06:09 PM
CRAP, I bought one today, the flat was more consistent then the others. Any suggestions to make it the best it can be?

I know, I'm with you. The marbling in it looked great! I am having a hard time trying to figure out why these things are not as good, and, how to make these any better.

wallace

Teamfour
08-31-2013, 06:13 PM
I tried one from Alexandria RD as well. Not again for me. Chewy.

"Bone to Bark" BBQ
08-31-2013, 08:14 PM
These could be leftover from the recent Ramadan Holy days observed by Muslims.

akoda
09-01-2013, 09:25 AM
I usually don't do whole briskest and the RD doesn't carry flats, so without know what HALAL meant I took the plunge. I guess I can't count on this in a comp now. This is one of those threads I wished I had never read :cry: ;)

Teamfour
09-01-2013, 10:37 AM
After doing a little research, I found the following which would be contrary to what some of us have experienced with Halal meat. There are a lot of similar articles. This came from http://articles.timesofindia.indiatimes.com/2012-03-27/food-reviews/30675282_1_halal-meat-slaughter-animal

Halal involves a swipe with a sharp blade across the animal's neck, severing the windpipe, jugular vein and carotid artery. Contrary to popular belief, Dr Modi, who trains butchers in the art of slaughtering at the institute's abattoir, says evidence suggests that animals slaughtered through jhatka (normal killing technique of stunning the animal) suffer more trauma than those killed by halal. "The less an animal struggles, the better the meat. When animals face trauma, the glycogen content in their muscles is activated, leaving the meat tough. Stored glycogen is the agent that leads to rigor mortis (or, stiffening of muscles on death)," Dr Modi says.
For the meat to be tender and juicy, the pH count in the animal should ideally be around 5.4 after slaughter. "Struggle leads to the utilisation of stored energy, making the pH count rise to as high as 7," In halal the struggle is lesser by at least 20 per cent, claims a Delhibased nutrition expert.
Dr Modi has support from Dr Karuna Chaturvedi, consultant nutritionist at Apollo Hospitals (http://economictimes.indiatimes.com/apollo-hospitals-enterprise-ltd/stocks/companyid-62.cms) in New Delhi. "Halal is considered healthier because after slaughter, blood is drained from the animal's arteries, ejecting most toxins because the heart continues to pump for a few seconds after slaughter. In jhatka, not all the blood is drained, leaving the meat tougher and drier."

Slamdunkpro
09-01-2013, 11:38 AM
After doing a little research, I found the following which would be contrary to what some of us have experienced with Halal meat. There are a lot of similar articles. This came from http://articles.timesofindia.indiatimes.com/2012-03-27/food-reviews/30675282_1_halal-meat-slaughter-animal

Halal involves a swipe with a sharp blade across the animal's neck, severing the windpipe, jugular vein and carotid artery. Contrary to popular belief, Dr Modi, who trains butchers in the art of slaughtering at the institute's abattoir, says evidence suggests that animals slaughtered through jhatka (normal killing technique of stunning the animal) suffer more trauma than those killed by halal. "The less an animal struggles, the better the meat. When animals face trauma, the glycogen content in their muscles is activated, leaving the meat tough. Stored glycogen is the agent that leads to rigor mortis (or, stiffening of muscles on death)," Dr Modi says.
For the meat to be tender and juicy, the pH count in the animal should ideally be around 5.4 after slaughter. "Struggle leads to the utilisation of stored energy, making the pH count rise to as high as 7," In halal the struggle is lesser by at least 20 per cent, claims a Delhibased nutrition expert.
Dr Modi has support from Dr Karuna Chaturvedi, consultant nutritionist at Apollo Hospitals (http://economictimes.indiatimes.com/apollo-hospitals-enterprise-ltd/stocks/companyid-62.cms) in New Delhi. "Halal is considered healthier because after slaughter, blood is drained from the animal's arteries, ejecting most toxins because the heart continues to pump for a few seconds after slaughter. In jhatka, not all the blood is drained, leaving the meat tougher and drier."

"Dr" Modi (he's a PHD DR. not an MD DR.) & Dr Chaturvedi (MD, human GP), both need to take a basic animal physiology class.

columbia1
09-01-2013, 11:44 AM
All though it sounds cruel, when we slaughter lambs we also cut the neck and sever the arteries, this allows all the blood to get pump out which makes for a much better carcass come butchering time.

BBQ_MAFIA
09-01-2013, 01:26 PM
This may be the reason people are having trouble with the RD Halal Brisket.

The grade on the Brisket that I picked up was Standard not the usual Choice that I get from RD. I actually returned mine this morning. I don't know what the grade was on your brisket but you may have the same situation.

The exchange was easy as the vacuum seal was still in tack.

Tonight it will be ribs for the family.

akoda
09-01-2013, 02:55 PM
How many days had you had it and were there any issues returning it?





This may be the reason people are having trouble with the RD Halal Brisket.

The grade on the Brisket that I picked up was Standard not the usual Choice that I get from RD. I actually returned mine this morning. I don't know what the grade was on your brisket but you may have the same situation.

The exchange was easy as the vacuum seal was still in tack.

Tonight it will be ribs for the family.

sitnfat
09-01-2013, 03:12 PM
Being a primitive baptist I won't buy one. I like good beef.

BBQ_MAFIA
09-01-2013, 04:44 PM
I bought the brisket yesterday shortly before reading this thread and putting up my first post. I believe the receipt gives you the time frame for returns of perishable items. This was the first time I returned anything to RD. The process was simple.

Good Luck


How many days had you had it and were there any issues returning it?

buccaneer
09-01-2013, 05:46 PM
Halal is commonly found around here.
Please note, it has no way of being "better" for it is only the method of killing and processing that changes.
The condition of the cow is not determined by the manner of slaughter, but there are arguments each way as to whether stunning or throat slitting is less painful and therefore keeping the fear and stress from changing the blood chemistry and muscle tone at slaughter.
HTH

sdbbq1234
09-01-2013, 05:56 PM
I bought the brisket yesterday shortly before reading this thread and putting up my first post. I believe the receipt gives you the time frame for returns of perishable items. This was the first time I returned anything to RD. The process was simple.

Good Luck

Time frame for returning perishable items: 72 hours.

Fark!!! Purchased: 08/31/2013 @ 10:21am!!

I am going to have one heck of a time getting down there before 10:21 Tuesday morning!

Gotta make it, hell or high water!

wallace

CBQ
09-01-2013, 07:25 PM
All though it sounds cruel, when we slaughter lambs we also cut the neck and sever the arteries, this allows all the blood to get pump out which makes for a much better carcass come butchering time.

Sheep lose consciousness within 10 seconds. With cattle it can be much longer, 17 seconds to over 6 minutes.

I was curious, I looked. A lot of stuff on the internet about Halal vs. commercial slaughter seems to be promoting an agenda (for or against), but here are some details from an unbiased expert source:

http://www.grandin.com/ritual/rec.ritual.slaughter.html

There have been studies using EEG monitoring that suggest Halal (and Kosher) techniques do cause more pain for the animal, and also the animals are more likely to get blood in the lungs (a sign of stress) vs. commercial methods.

sdbbq1234
09-01-2013, 07:57 PM
Sheep lose consciousness within 10 seconds. With cattle it can be much longer, 17 seconds to over 6 minutes.

I was curious, I looked. A lot of stuff on the internet about Halal vs. commercial slaughter seems to be promoting an agenda (for or against), but here are some details from an unbiased expert source:

http://www.grandin.com/ritual/rec.ritual.slaughter.html

There have been studies using EEG monitoring that suggest Halal (and Kosher) techniques do cause more pain for the animal, and also the animals are more likely to get blood in the lungs (a sign of stress) vs. commercial methods.

Thanks. I am still at a lose about this stuff. I'll take some pics tomorrow and post them on this thread. The marbling looks like something from a prime rated item.

If others that have purchased this could take a look and see if theirs looked like this, that would be great.

wallace

CBQ
09-01-2013, 08:48 PM
I kind of suspect that, if it's not graded, it's probably standard. I'm curious to see how it comes out if you cook it, though. If yours is marbled, could be good.

landarc
09-01-2013, 08:55 PM
Out here, some fo the Halal comes from better feeders than others and you have to ask. There is a Halal butcher I have bought other stuff from, and all of his cattle comes from Harris Ranch, and it is very good beef. Now, Harris Ranch is noted for selling No-roll beef, that is to say, ungraded meat. But, it is often Choice grade meat. The method of killing is just that, another way of killing an animal, and if it is being slaughtered in a kill facility, the animal is going to be panicked either way.

akoda
09-02-2013, 09:40 AM
Since RD seems to be closed today (Labor Day) I will be cooking this HALAL brisket as a possible turnin for my comp this Saturday. I looked at more briskets today at Wally Worrld and still like the shape of the brisket that I have. It has a very consistent thickness to the flat. $39 brisket doesn't get tossed at my house :)

sdbbq1234
09-03-2013, 07:56 PM
So, after purchasing 2 of these things :oops: and reading everyones not-so-good reviews, I returned them this morning and picked up a 16.5lb CAB (the biggest I have ever seen at RD) and a 15.9lb Choice pakcer. Both looked pretty dog-gone good. I thought that my chances of getting a decent brisket after the holiday and being there early in the morning would be slim to none. But, I was wrong.

Anyways, below are some pics of the halal stuff:

http://i194.photobucket.com/albums/z295/wallace123456_crt/Halal%20Brisket/Halal-1_zps239919a9.jpg (http://s194.photobucket.com/user/wallace123456_crt/media/Halal%20Brisket/Halal-1_zps239919a9.jpg.html)

http://i194.photobucket.com/albums/z295/wallace123456_crt/Halal%20Brisket/Halal-2_zps58d399e4.jpg (http://s194.photobucket.com/user/wallace123456_crt/media/Halal%20Brisket/Halal-2_zps58d399e4.jpg.html)

http://i194.photobucket.com/albums/z295/wallace123456_crt/Halal%20Brisket/Halal-3_zpsde7dd286.jpg (http://s194.photobucket.com/user/wallace123456_crt/media/Halal%20Brisket/Halal-3_zpsde7dd286.jpg.html)

http://i194.photobucket.com/albums/z295/wallace123456_crt/Halal%20Brisket/Halal-5_zps57921485.jpg (http://s194.photobucket.com/user/wallace123456_crt/media/Halal%20Brisket/Halal-5_zps57921485.jpg.html)

http://i194.photobucket.com/albums/z295/wallace123456_crt/Halal%20Brisket/Halal-4_zps51b52873.jpg (http://s194.photobucket.com/user/wallace123456_crt/media/Halal%20Brisket/Halal-4_zps51b52873.jpg.html)

wallace

landarc
09-04-2013, 01:49 AM
Heck, I would cook that sucker up, looks pretty good.