View Single Post
Unread 11-28-2011, 12:33 PM   #1
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Downloads: 0
Uploads: 0
Default Fat percentage on a Packer Brisket

I am grinding up about 23# of brisket for burgers.
Have always ground all the fat.
Got to wondering what the percentage was.

So:
Package weight----------11.4 #
Scrap-----------------------.42 #
Net starting weight----10.98 #
Fat weight-----------------3.3 #
Fat ratio-------------------30%

About what I guessed.
I discarded a full # of fat which put the ratio right at 21%--where I wanted it.
I have no intention of weighing all the briskets in the future, including the other one I am doing today.
I will just discard or set aside about a third of the fat and grind away.

All of this is not scientific.
The fat cap and all of that was typical for packers in this area.
There was some meat trimmed with the fat and some fat left on the meat.

But, kinda interesting, I think anyway.

FWIW

TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is offline   Reply With Quote