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.
What does the cow pig say? MOINK! MOINK! MOINK!