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View Full Version : CAB vs Choice Briskets


tonto1117
04-25-2007, 11:41 AM
For those of you that have tried both was wondering if you think there is a marked difference(better) in the certified angus beef brisket.

jbrink01
04-25-2007, 11:44 AM
I think CAB is better, but I buy choice grade and seem to do well with it, as I'm a tightwad at heart.

We buy and cook choice grade.

We use choice grade, unless CAB's are on sale.

Jeff_in_KC
04-25-2007, 05:52 PM
Don't think a CAB is worth the extra money myself.

The_Kapn
04-25-2007, 05:56 PM
I get CAB for the same as Choice.
Never had a bad one yet.

TIM

Smokin Gator
04-25-2007, 06:05 PM
I get CAB for the same as Choice.
Never had a bad one yet.

TIM

Listen to the man... I saw the difference this past weekend.

I had Choice he had CAB... there was no comparison. The CAB had unreal marbling. He had two... I would have sworn one of them was prime. The other one looked better than my choice as well.

Greendriver
04-25-2007, 06:12 PM
I'm really confused about cab and I think from all I've read that cab can be choice or select - and I read somewhere that if it's not marked choice it is select. But, even if it's select the criteria for it to be cab makes it as high as select can be. The point or problem for me is - if cab can be marked choice (and according to the criteria that would be high choice or almost Prime) , I want it and have found meat with the cab label marked "choice" so I want it marked that way if I buy some but I can't find it. If I'm off on this staigten me out.

Smokin Gator
04-25-2007, 06:18 PM
I'm really confused about cab and I think from all I've read that cab can be choice or select - and I read somewhere that if it's not marked choice it is select. But, even if it's select the criteria for it to be cab makes it as high as select can be. The point or problem for me is - if cab can be marked choice (and according to the criteria that would be high choice or almost Prime) , I want it and have found meat with the cab label marked "choice" so I want it marked that way if I buy some but I can't find it. If I'm off on this staigten me out.

Actually, as I understand it, CAB can be any of the USDA grades... it could be cutter/canner or it could be prime. The only thing that makes it CAB is if the hide is black when it hits the floor. However, most, if not all meat that is marketed as CAB will be choice or above. They really don't want to ruin that cash cow... pun intended!!

homebbq
04-25-2007, 06:35 PM
Actually CAB is a brand (Certified Angus Beef)... Below is a link to their website that explains the grades used: http://www.certifiedangusbeef.com/product/grades.php

Sawdustguy
04-25-2007, 06:50 PM
Don't think a CAB is worth the extra money myself.

At Resturant Depot, at least here in New York, there isn't any price difference between CAB and Choice

MilitantSquatter
04-25-2007, 06:57 PM
At Resturant Depot, at least here in New York, there isn't any price difference between CAB and Choice

Guy - If you're interested, here's some reading for the RD website about their "Superior Angus". It is not "CAB" brand but their own brand. I do see an improvement in the quality, usually I go by the "feel" of the meat. the Superior Angus is much more pliable than the regular Choice they sell which is usally less flexible.

http://www.restaurantdepot.com/Docs/Superior%20Angus%20Beef%20Questions%20and%20Answer s.pdf (http://www.restaurantdepot.com/Docs/Superior%20Angus%20Beef%20Questions%20and%20Answer s.pdf)

RD's Superior Angus is supposedly the top 66% of Choice, where I believe CAB is supposedly the top 20% or 35% of Choice.

I think the RD Angus brand quality is pretty good stuff.

Jeff_in_KC
04-25-2007, 08:30 PM
Here's the thing about CAB... if the cow is black, it qualifies. I had a butcher tell me that one time last year when I was looking into one. They've done such a great job marketing that no one knows the truth about them.

HeSmellsLikeSmoke
04-25-2007, 08:40 PM
Here's the thing about CAB... if the cow is black, it qualifies. I had a butcher tell me that one time last year when I was looking into one. They've done such a great job marketing that no one knows the truth about them.

LOL Reminds me of the poland china pigs that won best of breed at a stock show in Clarendon, Texas and then came back with black shoe polish spots and won best of spotted poland china breed. Someone suspected something and wiped the polish off of a spot. Disqualified them in both categories.

True story.

Sawdustguy
04-25-2007, 09:02 PM
Guy - If you're interested, here's some reading for the RD website about their "Superior Angus". It is not "CAB" brand but their own brand. I do see an improvement in the quality, usually I go by the "feel" of the meat. the Superior Angus is much more pliable than the regular Choice they sell which is usally less flexible.

http://www.restaurantdepot.com/Docs/Superior%20Angus%20Beef%20Questions%20and%20Answer s.pdf (http://www.restaurantdepot.com/Docs/Superior%20Angus%20Beef%20Questions%20and%20Answer s.pdf)

RD's Superior Angus is supposedly the top 66% of Choice, where I believe CAB is supposedly the top 20% or 35% of Choice.

I think the RD Angus brand quality is pretty good stuff.

Vinny,

We use the same brisket you do. We get ours about 12 days ahead of a contest. We look for a brisket with a packing date no longer than 2 weeks from the contest so we can wet age them for 2 weeks.

JohnMcD348
04-25-2007, 09:49 PM
I can't say that I have ever knowingly seen a CAB brisket. I usually can only find choice and sometime Select grade briskets in the markets around my area. Usually choice is about the best I can do around here.

CTSmokehouse
04-25-2007, 09:59 PM
In our first comp., we cooked CAB Prime Gold. We liked it alot as did our guests. The judges did not notice. CAB choice is probably a good bet. It's how it is cooked and presented that really matters.

Yours in BBQ,

Cliff

homebbq
04-26-2007, 05:17 AM
Here's the thing about CAB... if the cow is black, it qualifies. I had a butcher tell me that one time last year when I was looking into one. They've done such a great job marketing that no one knows the truth about them.

Well, lets just say this... All meat packers are NOT created equal... The same ones that you see packing select and choice briskets in your stores, are also packing for CAB.. If you have found a reliable packer(s) in choice brisket, then stick with that packer in the CAB brand... You will likely be very satisfied with what you get...

parrothead
04-26-2007, 07:51 AM
We just cooked some CAB briskets. THey turned out excellent. When I get to work, I will try to remember to take a picture of our poster that we will be hanging in the store that was given to us by the distributor. We will be selling ONLY CAB beef throughout the store as far as beef goes. When we get our CAB it is aged for 21 days already and never frozen when we get it.

We paid $1.69 per pound for packers. Hope we can keep that price for awhile. What are you guys paying in the store for CAB?

SP
04-26-2007, 08:07 AM
I cooked a Wagyu brisket last year. It was some of the best meat that I have had. Notice that I did not say best brisket. Its texture and taste were very different even though it was cooked very similar to the brisket next to it a good old Sams choice brisket.

River City Smokehouse
04-26-2007, 08:19 AM
Some of the best brisket I have found is CHB aka "Certified Hereford Beef". I have cooked quite a few of these and they have alway been excellent. I know of only one place here at home that gets them. I've not seen them anywhere else yet.

The_Kapn
04-26-2007, 09:12 AM
I prefer CAB because of consistancy.
I do not care what the breed or color of the catlle is, they can be pink and purple for all I care.

When I select briskets from a "Choice" pile, I look at about 6-8 factors and usually only select a quarter of the ones I inspect. Many times, I walk away empty handed.
When my distributer can get CAB, I mearly assure they are the right size range and shape and get the packing date for wet aging.
Then, "Load 'em up, DANO" :lol:
They are going to be great, no doubt in my mind.
That is because of the additional screening process done before I even look at them.
I drive 70 miles one way to get the CAB brisket I want. Worth every penny of fuel cost to me.

I have heard great things about "Certified Hereford" and have actually cooked a Kobe one time.

No matter how good the meat, the cook can still screw it up.
I can attest to that many times over :oops:

TIM

parrothead
04-26-2007, 11:02 AM
I'm looking at the chart we have. Sorry, I forgot the camera at home. Here is a breakdown of grades and percentages.

45% of all beef is USDA select. That is the lowest grade that is given.
34% of all beef is USDA choice with small marbling
14% of all beef is USDA choice with modest marbling
5% of all beef is USDA choice with moderate marbling
2% of all beef is USDA Prime
CAB (Certified Angus Beef) only uses from the top 3 categories (the bottom three in my list) which means that only 21% can be CAB Since every single cow in these categories are not used they end up with only 8% of beef earning the CAB brand.

This means that there are other cows out there that are the same grade but may be under another name such as those grading brands listed above by other people.

Here's the deal. Marbling is the key to these grades and the CAB brand. They not only help the taste, but a CAB product can endure longer cooking or to higher temperatures and retain moisture due to the superior marbling. Our briskets we obviously cook longer and at higher temperatures than normal beef so I believe that it may just lend a small advantage toward a better end product. I would believe that it would stand up much better to a longer cooler rest.

I'll still try to get a picture of the wall chart and the points to CAB.

Scottie
04-26-2007, 12:09 PM
.

We paid $1.69 per pound for packers. Hope we can keep that price for awhile. What are you guys paying in the store for CAB?


Where are you at Greg? I get all of mine directly from the slaughter house in Western Illinois. I pay less direct from them, but it might be an option for me with you?

Thanks,

Scottie

parrothead
04-26-2007, 12:23 PM
We will be opening in Coal City in a month or so. Every ounce of our beef will be CAB, including our burgers.

I forgot to add that they age for 21 days before we get them. Also, if they have overstock they go ahead and freeze and I can get those even cheaper.

Scottie
04-26-2007, 12:36 PM
Keep me up to date. As much as I like getting them from the slaughterhouse... I can do without the drive...

I freeze all of my briskets anyway, although, I would rather get them fresh so I can see what I have before freezing...

Thanks Greg.

Scottie

tonto1117
04-27-2007, 06:46 AM
I'm paying $1.55lb for CAB by the case. But I have to drive to Detriot to get them.

Scottie
04-27-2007, 09:59 AM
My last order I locked in at $1.29... They are aging right now. I just don't like driving if I don't have to. In the Chicago area, all briskets are made into corned beef. So briskets are not an easy item to pick-up...

LostNation
04-28-2007, 03:48 PM
I use Black Angus Briskets from Kilcoyne farm in Brasher Falls NY. These are field raised, corn finished cattle. I picked up 6 briskets today for my first contest and practice.


Here is a link http://www.kilcoynefarms.com/index.html

PS they are my meat sponsor