Did last year's drought impact beef quality?
Has anyone out there noticed any differences over the past year, in the quality of beef that you're purchasing?
My example: Been buying from the same butcher for years. His supply is from Iowa. Occasionally other states, but always midwest, and corn fed. Over the years, I've been generally pleased with all of his meats. I still buy from the big boxes from time to time as well. And across the board, it seems like my briskets in particular, have been less consistent this past year. Anyone who wants specifics can check out the sharing secrets thread in the competition forum.
Specifically, I've noticed issues with choice grade. Just seems like my normal processes aren't getting the meat done. Now these are briskets that look well marbled, aren't yellow, and are generally very flexible off the shelf. My normal prequalification process is all met, but when I'm expecting the briskets to be ready...they're not. Or one will be perfect, and another from the same case is chewy. (cooked at the exact same time, wrapped at the same time, held to the same temp conditions, etc)
So, anyone else experiencing this?
Custom 30"X84" competition-style RF trailer smoker
Pecos 20"X60" OS by Old Country BBQ
Char Griller 5050 with side box
[COLOR="DarkRed"][FONT="Arial Black"]Baby Arm BBQ[/FONT][/COLOR]