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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 08-11-2011, 09:51 PM   #1
jrbBBQ
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Default Waygu?

For those of you that order waygu, I have heard stories about people ordering them and geting ones with small flats. I personally like to look over as many as I can to find the thickest and most flexible ones. I'm gonna have the opportunity to order one for an upcoming contest, but I'm concerned about recieving an exceptional product without have the chance to look it over before purchase. I'm looking for one over 17#'s. Is there anyone with some pointers about ordering meat over the internet/phone.?
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Unread 08-11-2011, 11:03 PM   #2
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I don't do it because of the reason you mentioned above. You are only guaranteed a weight range and have no idea about the thickness of the flat. I would rather buy CAB or Choice briskets that I like and wet age them for 45-60 days.
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Unread 08-11-2011, 11:06 PM   #3
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I sell the wagyu from strube and there has been a run on them and a lot of companies are out and we have small ones now.
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Unread 08-11-2011, 11:18 PM   #4
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Quote:
Originally Posted by Big Poppa View Post
I sell the wagyu from strube and there has been a run on them and a lot of companies are out and we have small ones now.
Kinda what I'm afraid of. I know they are a Texas company and alot of cattle farms in Texas had problems because of the dry weather and t is right in the prime of competition BBQ season, which makes it a little tougher getting a good one. Is there anyway to insure getting a large one from strube, snake river, or even paradise meats (I know they don't raise them, just distribute)
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Unread 08-11-2011, 11:33 PM   #5
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I've never had one not be extremely flexible, but size is always a problem. The most major problem in my opinion is thickness of the flat. I have had very long and/or wide ones but the flat is still thin.

Good luck.
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Unread 08-12-2011, 06:17 PM   #6
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The price you pay for buying this brisket is generally a much thinner flat than most other breeds. You can get lucky and find one thicker on occasion but that's the way waygu beef is.
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Unread 08-12-2011, 09:17 PM   #7
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I sell Snake River Farms...going to use it this year...of course running backups for redundancy.
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Unread 08-12-2011, 10:08 PM   #8
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Haven't cooked a Wagyu all season...we're doin' just fine on Costco choice packers and flats...plus my wallet is a little fatter...
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Unread 08-13-2011, 02:02 PM   #9
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the last one i cooked had a flat that tapered to about 1/2 inch on one side, i ended up turning in my CAB.
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Unread 08-13-2011, 04:43 PM   #10
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so basically what I'm hearing is stick with the guy who lets me sort through 16 cases of choice angus instead of hoping I get a nice waygu over the phone.
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Unread 08-14-2011, 12:07 AM   #11
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I would never "select" a brisket over the phone for a comp! Just me though.
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Unread 08-14-2011, 08:44 AM   #12
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In my experience, if you develop a relationship with one of the salespeople that you order your briskets form, they will look to make sure they are sending the brisket you are looking for. I give what I an specifically looking for and if they dont have one, they wont send it. Just my .02
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Unread 08-14-2011, 11:37 PM   #13
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guys it is a byproduct of the beef market brisket is an after thought. if the prices are high they slaughter sooner...if its low they hang on to them. The market was horrible last year and we started the year with HUGE briskets.
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Unread 08-15-2011, 04:06 AM   #14
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Quote:
Originally Posted by jrbBBQ View Post
so basically what I'm hearing is stick with the guy who lets me sort through 16 cases of choice angus instead of hoping I get a nice waygu over the phone.
Yes....absolutey!
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Unread 08-15-2011, 10:31 AM   #15
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Quote:
Originally Posted by Big Poppa View Post
I sell the wagyu from strube and there has been a run on them and a lot of companies are out and we have small ones now.
Any feedback from Strube Ranch on when they will be out of this dry spell?
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