Originally Posted by OC PIG ASSASSINS
What do you believe is the best brands of meat for vending?
Do you use fresh butts, IBP, Hattfield, or whatever cheapest etc??
Brisket - select, choice, fresh or frozen???
Chicken - 1/4's or whole for pulled
ETC ETC ETC
I am doing a lot of vending this summer and I am trying to come up with my best game plan. ANY SUGGESTIONS would be great.
Our meat vendor deals only in the freshest unfrozen meat he can find.
In my area, that usually means IBP pork and Excel beef.
We buy only by the case which gives us the best price around (even better than RD)
For pulled chicken, go whole birds.
Best advice i can give you is find a good meat dealer and make him your best friend!
I was very lucky to find a meat man that lived close to me and delivers all my meat right to my fridge out back!
Pitmaster @ Lockharts BBQ
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR