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-   -   I wanna hug my butcher (http://www.bbq-brethren.com/forum/showthread.php?t=182789)

smoke ninja 03-01-2014 05:17 PM

I wanna hug my butcher
 
Local butcher here still breaks down 4 or so sides of beef a week. I can get any cut my mind can think of. This is how get my 5-7 pound trimmed packers, he cuts them off the carcass. There's only 2 butchers I know of in this area that do this. The majority get all their beef pre cut in boxes.

They didn't have any mini packers today so the only brisket available was in a cryovac and 12 lbs. I didn't want one that large and didn't want to pay for the fat (don't know why the trimmed brisket from the carcass is the same cost per pound). Well they cut the toe side of the flat off for me and sold me the half with the point. They even trimmed some of the fat off the cap because I didn't want to pay for the waste.

Places like this are getting hard to come across.

Here's what I scored, 7 lbs of goodness.

http://i1121.photobucket.com/albums/...pswhul0zyp.jpg[/URL]

nucornhusker 03-01-2014 05:29 PM

Keep going back there keep him in business. That's a great place to have access to.

cowgirl 03-01-2014 05:38 PM

^^^What Husker said. Nice score!

Bludawg 03-01-2014 05:41 PM

He would be my best Buddy, I cook for me and I wont touch a brisket less than 12lb after I trim it. I guess it's a Texas thang.

chicagokp 03-01-2014 05:47 PM

He's a keeper! Always good to build a relationship like that!

sliding_billy 03-01-2014 06:10 PM

That is definitely a good butcher you have. Make sure he gets a nice Christmas card.

Ron_L 03-01-2014 06:26 PM

Quote:

Originally Posted by Bludawg (Post 2823758)
He would be my best Buddy, I cook for me and I wont touch a brisket less than 12lb after I trim it. I guess it's a Texas thang.

Not just a Texas thing. I prefer briskets that are around 15 lbs before trimming. O feel that they come out better and if I'm going to take the time to fire up the pit and cook I may as well make it worth my while. Leftover brisket has a lot of uses.

Bbq Bubba 03-01-2014 06:33 PM

Nice service. What did you pay per lb for the extra knife work?

smoke ninja 03-01-2014 06:33 PM

^^^^about what does a 15 lbs brisket way after trimming?

smoke ninja 03-01-2014 06:39 PM

Quote:

Originally Posted by Bbq Bubba (Post 2823847)
Nice service. What did you pay per lb for the extra knife work?

No extra. The cost for brisket is high, but normally trimmed of excess (and small in size, but that works for me). He didn't weight it until after he trimmed the fat cap for me. I don't think that was normal but he wasn't gonna let me walk. I've never had a butcher do that before.

The price is high 3.99/lbs for cab. But that's normally 6 pounds of edible packer for 24 bucks, something I can afford to do and it doesn't take to long. I can hit eastern market but can't get a brisket that small anywhere else.

Stingerhook 03-01-2014 06:46 PM

I wish I could find a real butcher around here, all chain stores. Nice hunk of goodness you got.

Ron_L 03-01-2014 06:55 PM

Quote:

Originally Posted by smoke ninja (Post 2823848)
^^^^about what does a 15 lbs brisket way after trimming?

Each brisket is different, but probably around 13 lbs.

Teleking 03-01-2014 07:05 PM

Ummm pretty sure that anything that came out of a cryovac came out of a box.

K Renas 03-01-2014 07:50 PM

Would you mind sharing the name of this accommodating butcher in the Detroit area?

smoke ninja 03-01-2014 08:00 PM

Quote:

Originally Posted by Teleking (Post 2823893)
Ummm pretty sure that anything that came out of a cryovac came out of a box.

He butchers several sides a week. This is not his whole inventory. Cryovac primal cuts are available and are a fair price. In the case are roast and cuts not found at wallys or Meijer or rd.


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