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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-24-2013, 08:04 AM
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#1 |
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Babbling Farker
  
Join Date: 12-20-07
Location: Ponte Vedra, Florida
Name/Nickname : Jason
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Butcher told me there is no such thing as prime brisket....
So yesterday I went to a butcher shop I had been meaning to try for a while now. They had some great looking meat there. I got some ribeyes that were excellent. He also had a brisket he had separated the flat from on display. We got to talking about Kobe, wagyu, prime yadda yadda, and then he told me there is no such thing ad "prime"brisket.
This runs counter to everything I've heard, but I can't say as I have personally ever bought a prime brisket. Is he right or wrong? |
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11-24-2013, 08:08 AM
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#2 |
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Full Fledged Farker
Join Date: 03-29-13
Location: Anderson, South Carolina
Name/Nickname : Brian
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11-24-2013, 08:25 AM
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#3 |
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is one Smokin' Farker
Join Date: 07-20-12
Location: Springfield, MO
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My understanding is that the entire beef is graded by the grading of the ribeye. If it grades prime, the entire animal grades prime. I don't think they exclude the brisket.
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Smooth Smoke BBQ Team, KCBS CBJ, porch mounted Jambo. |
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11-24-2013, 09:23 AM
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#4 | |
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Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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Quote:
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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11-24-2013, 09:51 AM
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#5 |
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On the road to being a farker
Join Date: 02-24-12
Location: Shawnee, KS
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I didn't realize it was strictly off the ribeye
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18.5" WSM, Weber Platinum, Chargriller Trio - A witty saying proves nothing |
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11-24-2013, 10:21 AM
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#6 |
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somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Find another butcher as he is just a box opener.
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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 |
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11-24-2013, 10:42 AM
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#7 |
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Babbling Farker
 
Join Date: 11-18-10
Location: Callahan Fl
Name/Nickname : Rick
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What butcher shop? I wasn't aware that there's any butcher shops in Jacksonville.
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Rick |
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11-24-2013, 10:45 AM
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#8 |
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Babbling Farker
Join Date: 12-20-07
Location: Ponte Vedra, Florida
Name/Nickname : Jason
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New York Butcher in Ponte Vedra. The meat I tried was very good.
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11-24-2013, 11:04 AM
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#9 |
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Babbling Farker
Join Date: 12-20-07
Location: Ponte Vedra, Florida
Name/Nickname : Jason
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Is it generally accepted that if the ribeye is graded prime then the entire animal is prime?
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11-24-2013, 11:22 AM
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#10 | |
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Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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Quote:
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Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers |
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11-24-2013, 11:59 AM
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#11 |
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is one Smokin' Farker
Join Date: 09-10-12
Location: Lost in the woods, somewhere in the PNW
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I have bought whole packer brisket in the cryo package that was stamped USDA Prime.
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11-24-2013, 12:10 PM
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#12 |
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Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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Yep, it's been mentioned before, find another box opener.
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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11-24-2013, 12:13 PM
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#13 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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What others have said, there is such a thing as a brisket off of a Prime graded carcass. You can dither the terms, incorrectly, but, there is such a thing as a Prime brisket.
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[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] |
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11-24-2013, 12:30 PM
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#14 |
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Quintessential Chatty Farker
  Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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USDA beef grading process.
As a producer I found this interesting and informative, listen carefully there is a lot of imbedded info. Bottom line, quality grades are made at the ribeye (I think at the 7th rib) and applied to the whole carcass half. Carcass halves with like grades are segregated for further processing and all cuts from that carcass half can carry the specified grade. So yes, a brisket from a prime graded carcass half can be labeled as a prime brisket.
http://www.youtube.com/watch?v=tEHwm1gIj-w
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I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear. |
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11-24-2013, 03:56 PM
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#15 |
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Got Wood.
Join Date: 10-19-12
Location: St. Louis MO
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have one aging in my fridge.
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