Wagyu...brisket of course....

Buy a deep freeze, turn it into wet age cabinet using a temp controller, buy prime, wet age, freeze.

Repeast steps as necessary.

Just get your brisket from Wally world works for me Waygu has a funny taste to me

The only other place I can think of is Paradise Meats. Shipping is a bit pricey though.

Snake River Farms

The BBQ Czar is buying them (delivered) at $5 a pound. I have a very good connection through my food distribution company in Florida. If you have any business in Florida or anywhere close...I could through the "BBQ Less Than Load" transportation services possibly help.

What I mean is...we have been able to buy some...give them to a friend who is going to Georgia, who meets somebody that is going to Arizona and there you go.

That takes some coordinating, but it works. I'm buying em in the 16-20lb range and have had a lot of success. However, as mentioned previously...they can tend to run bitter from time to time. I have found that the pan drippings can be overly oily as well.

With that being said...when you hit a good piece...it has dusted our best CAB and or Prime briz scores.

Let me know if you have a connection to the south and I may be able to assist you.

The BBQ Czar

Unfortunately, my brisket guy is on lock-down for competition BBQ teams, otherwise I would send you his contact info. He actually told me that he talked with a couple of other producers in Nebraska and Kansas who are low on briskets with high demand and they said this is national issue. I call it the 'BBQ Pitmasters Effect'. The problem is simple really--for every cow you produce you only get TWO briskets, but many roasts, steaks and burgers. In order to keep up with demand you have to sell all the roasts, steaks and burgers before you can increase production for briskets. SRF has been able to keep prices relatively low because they are a relatively large producer with a national distribution chain, but I'm guessing from their exposure sponsoring Myron and Tuffy, their demand for briskets is way up and they are beginning to get strained.

Additionally, shipping prices go up on UPS and FedEx's end when fuel prices go up--so paying a lot and paying more for shipping is a reality we are all going to have to bear in the present and in to the future.

Any brethren want to help me ($) get a Wagyu ranch going here in Central Iowa? :wink::laugh:

That being said, I would try paradise locker, as well as Strube Ranch (Lotta Bull perfect 180 Jack brisket). To see if you can get what you want.

Hope this helps!

cant sell pork collars anymore they got to make it up somewhere.......just went to web put in 1 12-14 brisket with the disc code [srfbbq] for the loyle customers , 15%off....and now 71.00 shipping,3 weeks ago 25.00.....they lost my loyalty just a note we just ordered 3 from texas 3.50 per lb 62.44 shiping look nice,havent tried um yet. talked to 2 of the top teams, they were no longer using them do to price and quality going down hill in last 6 months

Go to the source: http://www.wagyu.org/ click on the Premium Sites logos and start contacting. Snake River Farms is not the only game in town.

I've never cooked SRF, so I can't offer any input. I don't think I would ever do mail order meats in the first place. Have this control issue with my meats...

The ones I have used are Mishima Ranch (Flats) http://www.mishimaranch.com/product.html
and KBA (packers) http://www.kobe-beef.com/





I end up with a lot of trim for burgers.

Strube Ranch.
http://www.struberanch.com/

4 smokin butts said:

cant sell pork collars anymore they got to make it up somewhere.......just went to web put in 1 12-14 brisket with the disc code [srfbbq] for the loyle customers , 15%off....and now 71.00 shipping,3 weeks ago 25.00.....they lost my loyalty just a note we just ordered 3 from texas 3.50 per lb 62.44 shiping look nice,havent tried um yet. talked to 2 of the top teams, they were no longer using them do to price and quality going down hill in last 6 months

Click to expand...

I have a feeling the CT Butts/pork collar trim will get some revamping to appeal to the consumers and the KCBS board will have to pull their heads out of their a$$es and recognize that.

I'll be paying more than last season for Wagyu, but my butchers got some beautiful Oregon Country Natural brisket flats that are calling my name....
http://www.countrynaturalbeef.com/

I don't taste ANY price difference in a CAB vs Wagu brisket. I am sure that most judges the tent can't either. Fact is the most of the ones who pay the money for a Wagu could cook a brick and make it taste good. A farkin $200 SRF brisket is not the key to win. I would like to see a poll on here for those who have a 1st place win in brisket and what type brisket they cooked to win it.

Interesting Statistic (Wagyu)

Last year we won Brisket 4 times for the year...not bad...our first year as "pros''?

3 - Wagyu (Bigger scores when it is "on", less category calls)
1 - CAB (More consistent scores, less big scores)

Here is the interesting part...we never took 2nd or 3rd a single time.

Like I said before...for us it is all or nothing with Wagyu...it is either loved or not by the judges. My personal opinion is that CAB or Prime aged is safer, but when a Wagyu hits big for us we won the competition last year.

It has actually confused us at times to where we were cooking two briskets CAB and Wagyu and that is way too expensive.

Hope that confuses you more than ever. Right now...we aren't sure what we are cooking two weekends from now.

My opinion...try a Wagyu, but don't be disappointed if it doesn't taste "right"...you may get a bad draw. Try them (at home) until you have tasted a very good one and you'll know what I'm talking about. I hope that your first one tastes great so that you don't have to incur the costs.

Then evaluate the risk...Wagyu is the pretty prom date that wants to go as friends. However, she wants to drink for the first time that night...you never know...I'll see you all at the Wood Pile.

I cooked Wagyu twice last year. I also cooked choice CABs at those same contests to see how they would stack up. I ended up going with the CAB in one of the contests because it tasted better and yielded better tenderness. When I cooked with my buddy Jay Wolf at the Jack last year, we cooked two really nice CABs. The one we turned in took 4th, and scored a 174+ if I remember correctly.

I just priced out 4 SNF briskets. Shipped to my door, they would have cost $512 bucks. Sorry, but I just can't justify that cost at this point. If it was so much better and could consistently give me a leg up on the competition, I would consider it.

Just my $.02

swamprb said:

I have a feeling the CT Butts/pork collar trim will get some revamping to appeal to the consumers and the KCBS board will have to pull their heads out of their a$$es and recognize that.

I'll be paying more than last season for Wagyu, but my butchers got some beautiful Oregon Country Natural brisket flats that are calling my name....
http://www.countrynaturalbeef.com/

Click to expand...

I'm all over that :thumb: You have a bitchen butcher!

We had 5 First places, 5 Second places, and 5 Third places last year and only cooked Angus Choice briskets.

all right so how much to send me 2 cases of brisket???does my butcher ship?? im in