Thread: Monster Brisket
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Unread 01-17-2014, 10:06 AM   #33
DaveAlvarado
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I thought the 18-20lb packers I get were impressive. 26 is huge!

I know SRF specializes in some specific cuts of meat, including competition BBQ meats. I don't know anything about butchering cows, but I wonder if it's possible to cut a larger brisket at the expense of some other cut that is more common to sell off a regular cow. Kind of like how when you butcher a pig you have to decide what to do with the ribs--you can make a meatier slab of ribs but you sacrifice the loin to do it.
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