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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-17-2014, 12:50 AM   #31
dummy que
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Default big brisket

don`t drop that bad boy on your foot
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Unread 01-17-2014, 09:49 AM   #32
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Yeah, it was an impressive piece of meat. If I remember right, it was the Gold-Grade Wagyu, which is just insanely marbled. I made a Gold-Grade prime rib for my birthday in October and it was simply the best piece of meat I've ever eaten in my life.
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Unread 01-17-2014, 10:06 AM   #33
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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.
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Unread 01-17-2014, 10:13 AM   #34
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Quote:
Originally Posted by DaveAlvarado View Post
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
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Unread 01-17-2014, 10:41 AM   #35
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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).
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Unread 01-17-2014, 11:30 AM   #36
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Originally Posted by DaveAlvarado View Post
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).
I just spoke with one of our guys that cuts these. He tells me that it's not really an option because the brisket is the entirety of the muscle...so you really can't expand the size of the brisket because you would be dealing with an entirely different grain.
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Unread 01-17-2014, 12:51 PM   #37
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That answers my question, thanks for checking it out!
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