Did last year's drought impact beef quality?

Gig'em99 · 04-07-2013, 11:23 AM

Has anyone out there noticed any differences over the past year, in the quality of beef that you're purchasing?

My example: Been buying from the same butcher for years. His supply is from Iowa. Occasionally other states, but always midwest, and corn fed. Over the years, I've been generally pleased with all of his meats. I still buy from the big boxes from time to time as well. And across the board, it seems like my briskets in particular, have been less consistent this past year. Anyone who wants specifics can check out the sharing secrets thread in the competition forum.

Specifically, I've noticed issues with choice grade. Just seems like my normal processes aren't getting the meat done. Now these are briskets that look well marbled, aren't yellow, and are generally very flexible off the shelf. My normal prequalification process is all met, but when I'm expecting the briskets to be ready...they're not. Or one will be perfect, and another from the same case is chewy. (cooked at the exact same time, wrapped at the same time, held to the same temp conditions, etc)

So, anyone else experiencing this?

volfan411 · 04-07-2013, 11:33 AM

I just purchased a pack of NY strip steaks from Sams and have been extremely unhappy with the quality. I have cooked 3 of them and all were tough. I did not look at them well in store but now I see they do not have good marbling.

cowgirl · 04-07-2013, 11:45 AM

Not sure if the ongoing drought has anything to do with it. Ranchers here, including myself, will not hold cattle that we aren't able to feed. When the drought hit, herds were sold off. The cattle were not kept in "starving" conditions.
What cattle that are sold are still going through the same finishing process to add marbling and weight before hitting the packing houses.

Many are trying to build their herds back up but it looks like the drought isn't going to ease up soon.

Could be the beef is coming from a new location? Just a guess.

RW · 04-07-2013, 11:47 AM

What do you mean "last year's drought"? It's still with us.

Teleking · 04-07-2013, 11:52 AM

Find a local farm and support them. I buy a side of grass fed beef raised 25 miles from here and processed 10 miles away.

Chef Country · 04-07-2013, 12:02 PM

cowgirl summed it up very well, If he is getting cattle that were not finished completely, as in lack of feed so then the beef will not be as good of quality

Gig'em99 · 04-07-2013, 12:41 PM

I know that the cows weren't starved. But there was also a lot of changes in the corn market. Corn prices went up, as supply was impacted. Made me wonder if the cattle were being finished the same way, or if the corn was being supplemented with anything else.

Also, yes, last years drought is what I'm referring to specifically, because the beef being sold now was alive through it, being finished during it. This year's drought will impact tomorrow's beef...or it will if my theory has any validity to it at all.

Yea, I was talking about briskets specifically, but the strip comparison is very interesting. I guess some of the tri tips I've cooked lately also seems to have some toughness that I'm not accustomed to.

Any others out there feel like beef quality has changed recently?

Definitely not trying to make a dig at the producers/ranchers, you guys are managing your herds accordingly.

landarc · 04-07-2013, 12:49 PM

I buy mostly California and Oregon beef for regular cooks, but, the usual commodity stuff from the restuarant supply for larger cooks. Because I do not use a normal time/temperature process, I have not noticed any difference in my cooks. But, it would not surprise me to hear that some feeders have switched to a different feed, nor would it surprise me to hear that your butcher had to switch to a different supplier.

It is also possible that younger cattle coming to market are a little less likely to finish off in the same way.

Bbq Bubba · 04-07-2013, 12:54 PM

Quote:

Originally Posted by Gig'em99

My normal prequalification process is all met, but when I'm expecting the briskets to be ready...they're not. Or one will be perfect, and another from the same case is chewy. (cooked at the exact same time, wrapped at the same time, held to the same temp conditions, etc)

So, anyone else experiencing this?

I would prequalify this as your problem. NO 2 briskets are alike. Cooking meats to identical time and temp will give you maybe 50% success. You need to cook each piece to the same FEEL. Size of brisket, marbeling, aging all have to do with how that 1 piece will cook.
For example, i cook 32-48 briskets every night. I start probing around 12 hrs and pull the last 1 off maybe 15 hrs later.
Try to learn when a piece of meat is finished by feel rather than time and temp.

Bbq Bubba · 04-07-2013, 12:55 PM

and no, i have not noticed any change in beef except that the cattle are being cropped a lil earlier resulting in smaller primals.

landarc · 04-07-2013, 01:02 PM

I just trimmed up the weirdest packer I have ever seen. I thought it was half a packer, but, this morning, as I was preparing to cook it, I realized it was a full sized point, but, the flat was tiny, about 1" thick at most. At first I thought it was an odd trim ( who would trim a flat at a bias

) but, it had membrane on top and bottom and that has to mean it was just a really odd, or very young steer. (and yes, this was the super pricey brisket)

Literally, this is a packer, maybe 4 pounds. I thought it was a point, but, nope, a tiny packer, stripped of fat cap. I took off silverskin from top and bottom.

caseydog · 04-07-2013, 01:04 PM

Quote:

Originally Posted by Gig'em99

I know that the cows weren't starved. But there was also a lot of changes in the corn market. Corn prices went up, as supply was impacted. Made me wonder if the cattle were being finished the same way, or if the corn was being supplemented with anything else.

Also, yes, last years drought is what I'm referring to specifically, because the beef being sold now was alive through it, being finished during it. This year's drought will impact tomorrow's beef...or it will if my theory has any validity to it at all.

Yea, I was talking about briskets specifically, but the strip comparison is very interesting. I guess some of the tri tips I've cooked lately also seems to have some toughness that I'm not accustomed to.

Any others out there feel like beef quality has changed recently?

Definitely not trying to make a dig at the producers/ranchers, you guys are managing your herds accordingly.

I haven't noticed any kind of a trend. I have always found good meat and not so good meat on a pretty random basis. I buy choice ribeyes from COSTCO regularly, and have only had a few that weren't up to my expectations.

I buy chuck for grinding, and it seems pretty normal.

Are you buying from Hirsch's?

CD

Bludawg · 04-07-2013, 01:18 PM

While the drought has had an impact and hurt some of us in the pocket as producers it has also had an impact on quality, cattle are not held on grass or in feed lots as long as normal and the shortage of grain has driven prices higher in all aspects from producer to consumer. The use of Ethanol as fuel has done even more damage to the industry by consuming vast amounts of corn, this double edge sword is not without consequences. Still every animal is different and no two will cook the same for this reason primal cuts for BBQ must be cooked to feel; not time or temp.

dwfisk · 04-07-2013, 03:43 PM

Quote:

Originally Posted by Bludawg

While the drought has had an impact and hurt some of us in the pocket as producers it has also had an impact on quality, cattle are not held on grass or in feed lots as long as normal and the shortage of grain has driven prices higher in all aspects from producer to consumer. The use of Ethanol as fuel has done even more damage to the industry by consuming vast amounts of corn, this double edge sword is not without consequences. Still every animal is different and no two will cook the same for this reason primal cuts for BBQ must be cooked to feel; not time or temp.

Bludawg has nailed it, at least that's my experience and most small ranchers I know. Our drought in Florida is not as bad as Texas but it's still bad and starting our 4th year. Unless its a steer I'm holding out for myself (do 1 or 2 a year), we are selling as soon as we wean in mid-May. Normally we would hold those animals through summer grass and sell in September-October but the pastures can't support the numbers and I've made the decision to hold quality producers and replacement heifers. That means younger smaller steers are headed to pre-conditioning then on to feedlots in the midwest without the benefit of 3-4 months on quality pasture.

Just BS · 04-07-2013, 04:54 PM

If a cut is stamped prime or choice oe select, it is done so based on certain specifications. Its not graded on a curve. The drought may have affected beef, but a prime cut is a prime cut...or am I being naive?

Having said that, I went out to a high end restaurant last night and was severely disappointed. My 22 oz Porterhouse was closer to 18 oz and at $49 a la carte was a rip off. My date order a petite filet mignon and half of it was hard as a rock and the center was void of flaver (her words). The $50 bottle of vino was good though.

04-07-2013, 11:23 AM	#1
Gig'em99 On the road to being a farker Join Date: 12-10-12 Location: Richardson, TX	Did last year's drought impact beef quality? Has anyone out there noticed any differences over the past year, in the quality of beef that you're purchasing? My example: Been buying from the same butcher for years. His supply is from Iowa. Occasionally other states, but always midwest, and corn fed. Over the years, I've been generally pleased with all of his meats. I still buy from the big boxes from time to time as well. And across the board, it seems like my briskets in particular, have been less consistent this past year. Anyone who wants specifics can check out the sharing secrets thread in the competition forum. Specifically, I've noticed issues with choice grade. Just seems like my normal processes aren't getting the meat done. Now these are briskets that look well marbled, aren't yellow, and are generally very flexible off the shelf. My normal prequalification process is all met, but when I'm expecting the briskets to be ready...they're not. Or one will be perfect, and another from the same case is chewy. (cooked at the exact same time, wrapped at the same time, held to the same temp conditions, etc) So, anyone else experiencing this? __________________ Custom 30"X84" competition-style RF trailer smoker Pecos 20"X60" OS by Old Country BBQ Char Griller 5050 with side box [COLOR="DarkRed"][FONT="Arial Black"]Baby Arm BBQ[/FONT][/COLOR]

04-07-2013, 11:33 AM	#2
volfan411 On the road to being a farker Join Date: 05-01-12 Location: Knoxville tn	I just purchased a pack of NY strip steaks from Sams and have been extremely unhappy with the quality. I have cooked 3 of them and all were tough. I did not look at them well in store but now I see they do not have good marbling. __________________ OK Joe OS, WSM 18.5, OTS 22.5, BBQ Guru Digi 2, Vols Orange Thermapen

04-07-2013, 11:45 AM	#3
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Not sure if the ongoing drought has anything to do with it. Ranchers here, including myself, will not hold cattle that we aren't able to feed. When the drought hit, herds were sold off. The cattle were not kept in "starving" conditions. What cattle that are sold are still going through the same finishing process to add marbling and weight before hitting the packing houses. Many are trying to build their herds back up but it looks like the drought isn't going to ease up soon. Could be the beef is coming from a new location? Just a guess. __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

04-07-2013, 11:47 AM	#4
RW Full Fledged Farker Join Date: 02-13-12 Location: Texas Hill Country	What do you mean "last year's drought"? It's still with us. __________________ Weber Performer / 18.5 WSM / mini WSM / Primo XL / #14 Old Smokey / Weber Jumbo Joe

04-07-2013, 12:02 PM	#6
Chef Country is one Smokin' Farker Join Date: 07-26-09 Location: Wellington, KS	cowgirl summed it up very well, If he is getting cattle that were not finished completely, as in lack of feed so then the beef will not be as good of quality __________________ Country Q Here for a Good Time, not a Long Time!Webber 22.5 OTS The fastest and most accurate splash proof Red Thermapen UDS that gets used more than traeger Shop built 300 gal smoker Traeger bbq 125 with digital 180 controller collecting parts for a 500gal reverse flow build

04-07-2013, 11:52 AM	#5
Teleking is One Chatty Farker Join Date: 11-10-08 Location: Maine	Find a local farm and support them. I buy a side of grass fed beef raised 25 miles from here and processed 10 miles away.

04-07-2013, 12:41 PM	#7
Gig'em99 On the road to being a farker Join Date: 12-10-12 Location: Richardson, TX	I know that the cows weren't starved. But there was also a lot of changes in the corn market. Corn prices went up, as supply was impacted. Made me wonder if the cattle were being finished the same way, or if the corn was being supplemented with anything else. Also, yes, last years drought is what I'm referring to specifically, because the beef being sold now was alive through it, being finished during it. This year's drought will impact tomorrow's beef...or it will if my theory has any validity to it at all. Yea, I was talking about briskets specifically, but the strip comparison is very interesting. I guess some of the tri tips I've cooked lately also seems to have some toughness that I'm not accustomed to. Any others out there feel like beef quality has changed recently? Definitely not trying to make a dig at the producers/ranchers, you guys are managing your herds accordingly. __________________ Custom 30"X84" competition-style RF trailer smoker Pecos 20"X60" OS by Old Country BBQ Char Griller 5050 with side box [COLOR="DarkRed"][FONT="Arial Black"]Baby Arm BBQ[/FONT][/COLOR]

04-07-2013, 12:49 PM	#8
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	I buy mostly California and Oregon beef for regular cooks, but, the usual commodity stuff from the restuarant supply for larger cooks. Because I do not use a normal time/temperature process, I have not noticed any difference in my cooks. But, it would not surprise me to hear that some feeders have switched to a different feed, nor would it surprise me to hear that your butcher had to switch to a different supplier. It is also possible that younger cattle coming to market are a little less likely to finish off in the same way. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

04-07-2013, 12:55 PM	#10
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	and no, i have not noticed any change in beef except that the cattle are being cropped a lil earlier resulting in smaller primals. __________________ Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013

04-07-2013, 01:02 PM	#11
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	I just trimmed up the weirdest packer I have ever seen. I thought it was half a packer, but, this morning, as I was preparing to cook it, I realized it was a full sized point, but, the flat was tiny, about 1" thick at most. At first I thought it was an odd trim ( who would trim a flat at a bias ) but, it had membrane on top and bottom and that has to mean it was just a really odd, or very young steer. (and yes, this was the super pricey brisket) Literally, this is a packer, maybe 4 pounds. I thought it was a point, but, nope, a tiny packer, stripped of fat cap. I took off silverskin from top and bottom. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

04-07-2013, 01:18 PM	#13
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	While the drought has had an impact and hurt some of us in the pocket as producers it has also had an impact on quality, cattle are not held on grass or in feed lots as long as normal and the shortage of grain has driven prices higher in all aspects from producer to consumer. The use of Ethanol as fuel has done even more damage to the industry by consuming vast amounts of corn, this double edge sword is not without consequences. Still every animal is different and no two will cook the same for this reason primal cuts for BBQ must be cooked to feel; not time or temp. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

04-07-2013, 04:54 PM	#15
Just BS is one Smokin' Farker Join Date: 09-10-12 Location: Lost in the woods, somewhere in the PNW	If a cut is stamped prime or choice oe select, it is done so based on certain specifications. Its not graded on a curve. The drought may have affected beef, but a prime cut is a prime cut...or am I being naive? Having said that, I went out to a high end restaurant last night and was severely disappointed. My 22 oz Porterhouse was closer to 18 oz and at $49 a la carte was a rip off. My date order a petite filet mignon and half of it was hard as a rock and the center was void of flaver (her words). The $50 bottle of vino was good though.