71-South
is Blowin Smoke!
I'm thinking of refinancing my house this Spring so I can afford to cook one of those. Biggest I've ever done was an 18 pounder. It cooked just like the rest of them.
I'm not sure I'd want to see what that came from, it might not be normal :shock:
Yeah, that thing was huge. I didn't get to see it in person or be involved in the cook unfortunately, just got the pic!
I was at the SRF production facility a few months ago, and I can say that those cattle are gigantic. If you're interested, here's a few interesting pics from the visit:
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Yeah, that thing was huge. I didn't get to see it in person or be involved in the cook unfortunately, just got the pic!
I was at the SRF production facility a few months ago, and I can say that those cattle are gigantic. If you're interested, here's a few interesting pics from the visit:
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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.
I get that, but those are US primals. They cut cows differently in other places. My question is can you steal from the chuck or the plate to make a bigger brisket? This is assuming of course that you're starting with a whole cow (like SRF does) and not starting with a primal you bought from somebody else (like the butcher in the grocery store does).