Originally Posted by DaveAlvarado
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.
No, not really. The size of the brisket is primarily determined by the size of the animal, which obviously varies. Because it is essentially it's own "primal" cut, a butcher cannot control its size. photo.jpg