HEB Wagyu Brisket $5.99

pjtexas1

pjtexas1

somebody shut me the fark up.
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Picked up this 11 pounder with a thick flat and best marbling I've seen in person. New supplier. They will be carrying them regularly and said I could call to order a case and they would hold it for me to get first pick and put the rest out in the bins. Hopefully I can find time to fire up the shirley this weekend.

The old supplier was not great. Huge 20LB briskets with the skinniest flats I've ever seen and $7.99/LB.
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Nice find Paul! All this inexpensive (relatively) Wagyu brisket is starting to worry me though. Marketing ploy is what I see considering the availability of Wagyu beef. It does look right though.
 
Grab it while you can. Ultimately they will run out and the marketing campaign will begin.
 
There were only 2. The other one had a skinny flat. Maybe after I cook this one I'll order more. Absolutely no space in the freezer.

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Did you go back? We don’t have Costco nor HEB. I did peruse the meat bins at Sams. I’ve never seen Wagyu there. They had an entire bin of beef tongue. Started to buy a small one, but didn’t. Wagyu beef tongue. Life’s little scavenger hunts.
 
16Adams said:
Did you go back? We don’t have Costco nor HEB. I did peruse the meat bins at Sams. I’ve never seen Wagyu there. They had an entire bin of beef tongue. Started to buy a small one, but didn’t. Wagyu beef tongue. Life’s little scavenger hunts.
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No. Gotta cook this one first and see if their worth it. Butcher acted like they would be there regularly.

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Cecelia by Simon and Garfunkel comes to mind
 
I got one in the freezer, probably save it for a comp in a couple weeks, let us know how you like it!
 
ssv3 said:
Nice find Paul! All this inexpensive (relatively) Wagyu brisket is starting to worry me though. Marketing ploy is what I see considering the availability of Wagyu beef. It does look right though.
Click to expand...

I wonder if there is just a bigger demand for it now, and the herds are starting to catch up and driving down the price a bit? I figure 10 years or so ago, some competition people started using them, then everyone in comps uses them now, plus the home/consumer market. But I agree, hopefully the proliferation of it doesnt drive down quality in order to meet demand.
 
sudsandswine said:
I wonder if there is just a bigger demand for it now, and the herds are starting to catch up and driving down the price a bit? I figure 10 years or so ago, some competition people started using them, then everyone in comps uses them now, plus the home/consumer market. But I agree, hopefully the proliferation of it doesnt drive down quality in order to meet demand.
Click to expand...

Yup!

Maybe? Crossbreeds I can say yeah but to supply a chain of supermarkets regularly? I don't know. Then again, I don't know how big HEB is. Well, I know it's a TX thing? Oh and most importantly what does it take to qualify your beef as Wagyu nowadays? :becky: When there is money to be made rules get bent pretty easy. At the end of the day it's experience and a judgement call. Paul looks to have picked up great stuff.

I do know that the crossbreed SRF Gold is the best brisket I've ever cooked/had. Period!

lF6VdUvh.jpg


QokMN9Dh.jpg


QSqXDb7h.jpg


mTbxZe9h.jpg
 
ssv3 said:
Yup!

Maybe? Crossbreeds I can say yeah but to supply a chain of supermarkets regularly? I don't know. Then again, I don't know how big HEB is. Well, I know it's a TX thing? Oh and most importantly what does it take to qualify your beef as Wagyu nowadays? :becky: When there is money to be made rules get bent pretty easy. At the end of the day it's experience and a judgement call. Paul looks to have picked up great stuff.

I do know that the crossbreed SRF Gold is the best brisket I've ever cooked/had. Period!

lF6VdUvh.jpg


QokMN9Dh.jpg


QSqXDb7h.jpg


mTbxZe9h.jpg
Click to expand...
I remember that cook. You were the first one that ever put into words what wagyu really was in a way that I could relate. Been looking for one since then.

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pjtexas1 said:
I remember that cook. You were the first one that ever put into words what wagyu really was in a way that I could relate. Been looking for one since then.

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Click to expand...

:thumb: Waiting for your cook and your thoughts. Anxiously!
 
sudsandswine said:
I wonder if there is just a bigger demand for it now, and the herds are starting to catch up and driving down the price a bit? I figure 10 years or so ago, some competition people started using them, then everyone in comps uses them now, plus the home/consumer market. But I agree, hopefully the proliferation of it doesnt drive down quality in order to meet demand.
Click to expand...

85% of the Wagyu sold in the US is crossbred, with most of these breedings being with commercial angus stock. As a commercial rancher we are considering injecting Wagyu influence into a portion of our herd. Here is a great article on Wagyu beef.

https://www.google.com/amp/s/blogs....ssifications-in-the-united-states?hs_amp=true
 
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