Quote:
Originally Posted by MilitantSquatter
Guy - If you're interested, here's some reading for the RD website about their "Superior Angus". It is not "CAB" brand but their own brand. I do see an improvement in the quality, usually I go by the "feel" of the meat. the Superior Angus is much more pliable than the regular Choice they sell which is usally less flexible.
http://www.restaurantdepot.com/Docs/Superior%20Angus%20Beef%20Questions%20and%20Answer s.pdf
RD's Superior Angus is supposedly the top 66% of Choice, where I believe CAB is supposedly the top 20% or 35% of Choice.
I think the RD Angus brand quality is pretty good stuff. |
Vinny,
We use the same brisket you do. We get ours about 12 days ahead of a contest. We look for a brisket with a packing date no longer than 2 weeks from the contest so we can wet age them for 2 weeks.
