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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 03-07-2011, 01:14 AM   #1
jrbBBQ
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Default Kobe brisket at Sam's club

I noticed that sam's club online had 12-14# kobe briskets for $80 including shipping. Has anyone cook with these, how's the quality?
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Unread 03-07-2011, 06:55 AM   #2
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The first review was too funny
"it contained so much fat"
http://www.samsclub.com:80/sams/shop...Id=prod1510748
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Unread 03-07-2011, 08:00 AM   #3
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Default Oxymoron???

Not sure I get the "Kobe Brisket" concept...isn't that a bit of an oxymoron? Sort of like "French Intelligence"?

Isn't the idea of "low and slow" all about inexpensive & less tender meats being turned into something delicious and economical?

As someone who has lived in Japan (and knows Kobe beef) and also involved in the beef business, I think a choice ribeye at $6.00/lb from Costco will end up being both cheaper and tastier if that is what you are after.

Just sayin'...
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Unread 03-07-2011, 12:52 PM   #4
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Quote:
Originally Posted by Smokin' Teddy T View Post
Not sure I get the "Kobe Brisket" concept...isn't that a bit of an oxymoron? Sort of like "French Intelligence"?

Isn't the idea of "low and slow" all about inexpensive & less tender meats being turned into something delicious and economical?

As someone who has lived in Japan (and knows Kobe beef) and also involved in the beef business, I think a choice ribeye at $6.00/lb from Costco will end up being both cheaper and tastier if that is what you are after.

Just sayin'...
Have you ever cooked a kobe beef brisket before?
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Unread 03-07-2011, 12:56 PM   #5
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Quote:
Originally Posted by Smokin' Teddy T View Post
Not sure I get the "Kobe Brisket" concept...isn't that a bit of an oxymoron? Sort of like "French Intelligence"?

Isn't the idea of "low and slow" all about inexpensive & less tender meats being turned into something delicious and economical?

As someone who has lived in Japan (and knows Kobe beef) and also involved in the beef business, I think a choice ribeye at $6.00/lb from Costco will end up being both cheaper and tastier if that is what you are after.

Just sayin'...
I'm tellin' my wife the same thing on the phone right now!
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Unread 03-07-2011, 01:37 PM   #6
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http://www.samsclub.com:80/sams/shop...Id=prod1510748

(quote)Our Akaushi Brisket is sure to out perform other briskets on the market with tenderness and flavor. Picture is showing a prepared brisket. Brisket is shipped raw.

Akaushi Brisket at Sam's?

https://americanakaushiassociation.com/Home_Page.html

http://www.heartbrandbeef.com/Heartb...-shop_morecuts

More marketing tools.
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Unread 03-07-2011, 01:50 PM   #7
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So, if it is Akaushi then it is not Kobe, small difference I suppose, unless you are from Kumamoto or Kyushu areas. Totally different steer line.
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Unread 03-07-2011, 01:58 PM   #8
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Quote:
Originally Posted by Smokin' Teddy T View Post
Not sure I get the "Kobe Brisket" concept...isn't that a bit of an oxymoron? Sort of like "French Intelligence"?

Isn't the idea of "low and slow" all about inexpensive & less tender meats being turned into something delicious and economical?

As someone who has lived in Japan (and knows Kobe beef) and also involved in the beef business, I think a choice ribeye at $6.00/lb from Costco will end up being both cheaper and tastier if that is what you are after.

Just sayin'...
Of course I'd go for the ribeye, but I don't think they'd let me cook a ribeye at a contest and turn it in as brisket.
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Unread 03-07-2011, 02:00 PM   #9
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After putting up with some of my wife's antic's i'm not sure how i could handle something that is 100% hormone free.
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Unread 03-07-2011, 04:03 PM   #10
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Originally Posted by jrbBBQ View Post
Of course I'd go for the ribeye, but I don't think they'd let me cook a ribeye at a contest and turn it in as brisket.
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Unread 03-07-2011, 06:25 PM   #11
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Quote:
Originally Posted by ThomEmery View Post
The first review was too funny
"it contained so much fat"
http://www.samsclub.com:80/sams/shop...Id=prod1510748
I am thinking my next brisket turn in will have some nice thick gravy running like on their website.
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Unread 03-07-2011, 07:38 PM   #12
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Quote:
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I am thinking my next brisket turn in will have some nice thick gravy running like on their website.
Just make sure it doesn't have onions in it larger than a 1/8" dice.
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Unread 03-07-2011, 10:40 PM   #13
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Quote:
Originally Posted by Smokin' Teddy T View Post
Isn't the idea of "low and slow" all about inexpensive & less tender meats being turned into something delicious and economical?
In your backyard, yes definitely. In competition, no, the idea is to get the absolute best tasting and tender meat you can possibly produce off your cooker by noon on Saturday (Sunday in the Northeast).

Kobe beef, hell no. Wagyu, definitely.
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Unread 03-07-2011, 10:56 PM   #14
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Wow.
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Unread 03-08-2011, 11:33 AM   #15
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Default Kobe=Wagyu but not vice-versa.

Sam's is selling "Texas Kobe", a bit misleading perhaps. Kobe is one of many prefectures in Japan (others include Akaushi, Omi, Mishima, etc) where the breed WaGyu (literally "Japanese cattle") are raised. Only beef from Kobe can truly be called "Kobe Beef". Wagyu however can originate from many countries. Australia, New Zealand and now the US have large herds, although most "American Kobe" is crossed with Angus. The American Wagyu Association requires only 25% bloodline to be sold under the Wagyu name. So even if you are buying Wagyu briskets, they may be 75% Angus

Further reading for those interested:

http://www.7dvt.com/2010wagyu-beef

http://en.wikipedia.org/wiki/Wagyū

http://www.wagyu.org/default.htm

I want to know who buys the 6 pack of Kobe hot dogs for $38!!
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