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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 05-27-2009, 07:14 PM   #1
ThePluckers
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Default CAB brisket.

There is no place to just go out and pick a couple up where I live. I did get the head meat guy for the grocery chain Food City to agree to order me as many or few as I need for our next comp.

My question is this; Is using certified Angus brisket worth using over choice?

I have never used the CAB brisket. I am pretty sure I have never tried CAB brisket.

This will be no extra effort on my part. All I have to do is give the guy a call 1-2 weeks in advance and he will have them sent to my local Food City. I guess the great thing is I don't have to buy a case if I don't want. He said he would send one or one hundred.

Just looking for ya'lls thoughts on this.
Thanks
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Unread 05-27-2009, 07:20 PM   #2
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This thread should help make a decision

http://www.bbq-brethren.com/forum/sh...ht=cab+brisket
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Unread 05-27-2009, 07:20 PM   #3
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I think you're going to find most people on here say absolutely it's worth it, the real question is whether or not to get Choice or Prime. I travel one hour each way to get my brisket, although I only use CAB if I have to. ;-)
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Unread 05-27-2009, 07:29 PM   #4
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Here is my take on it. Others may disagree.

The CAB selection process focuses on the rib-eye portion, and pays no attention to the brisket. There might be some associated advantage, but if there is it is probably not enough to matter with a low and slow cooking methods.

CAB distinguishes itself by being selected thusly:

"Marbling and maturity

Modest or higher marbling – for the taste that ensures customer satisfaction
Medium or fine marbling texture – the white "flecks of flavor" in the beef that ensure consistent flavor and juiciness in every bite
Only the youngest classification of product qualifies as "A" maturity – for superior color, texture and tenderness
The next three specifications ensure a uniform, consistent steak size:

10- to 16-square-inch ribeye area
Less than 1,000-pound hot carcass weight
Less than 1-inch fat thickness
And finally, four specifications further ensure the quality appearance and tenderness of the brand:

Superior muscling (restricts influence of dairy cattle)
Practically free of capillary ruptures (ensures the most visually appealing steak)
No dark cutters (ensures the most visually appealing steak)
No neck hump exceeding 2 inches (safeguards against cattle with more variability in tenderness)"
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Unread 05-27-2009, 07:47 PM   #5
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Thanks for the info and the links. I figure if they are willing to have it shipped to my local store, about 2 miles, at no extra charge then why not give it a try. He also told me that he would send a message to the meat dept. at the store and have them age it for me in their cooler for up to two weeks. That is what I call customer service!
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Unread 05-27-2009, 08:11 PM   #6
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Quote:
Originally Posted by ThePluckers View Post
There is no place to just go out and pick a couple up where I live. I did get the head meat guy for the grocery chain Food City to agree to order me as many or few as I need for our next comp.

My question is this; Is using certified Angus brisket worth using over choice?

I have never used the CAB brisket. I am pretty sure I have never tried CAB brisket.

This will be no extra effort on my part. All I have to do is give the guy a call 1-2 weeks in advance and he will have them sent to my local Food City. I guess the great thing is I don't have to buy a case if I don't want. He said he would send one or one hundred.

Just looking for ya'lls thoughts on this.
Thanks
HEY bro CAB Brisket is graded choice sometimes they can be prime :) The meat shop I run I have several guys who I order for who come in and hand pick from the boxes I get.

Mike
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Unread 05-27-2009, 08:34 PM   #7
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I always use just choice briskets. I have used CAB but never made it any different, and beside a bad one we purchased on site in galvinell, we have never had a problem with competing. There is no reason to waste your money. In this car it is the indian not the arrow.
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Unread 05-28-2009, 07:42 AM   #8
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I pay $1.29 lb for cab so to me it's worth it
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Unread 05-28-2009, 07:58 AM   #9
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Holy Snikes!!!!!!
Quote:
I pay $1.29 lb for cab so to me it's worth it
.....where the hades you getting that one? Awesome price!
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Unread 05-28-2009, 08:28 AM   #10
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That is a cost price. I get mine directly from the slaughter house and that's what I pay. No mark-up, which is nice. Well worth bringing them a bunch of cooked comp meat. Plus, I get mine aged at least 35 days. I also get to tell them the size I want with weight of cases. Just got 275 pounds. 3 of the 18 briskets were prime.

I also realize that not everyone has the connections that I am afforded with getting these. So I am very fortunate.
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Unread 05-28-2009, 08:45 AM   #11
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Quote:
Originally Posted by Scottie View Post
That is a cost price. I get mine directly from the slaughter house and that's what I pay. No mark-up, which is nice. Well worth bringing them a bunch of cooked comp meat. Plus, I get mine aged at least 35 days. I also get to tell them the size I want with weight of cases. Just got 275 pounds. 3 of the 18 briskets were prime.

I also realize that not everyone has the connections that I am afforded with getting these. So I am very fortunate.
Wow that is an awesome setup! Do they wet or dry age them 35 days for you? It sounds like you have no problem freezing them either.
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Unread 05-28-2009, 09:36 AM   #12
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Quote:
Originally Posted by musicmanryann View Post
Wow that is an awesome setup! Do they wet or dry age them 35 days for you? It sounds like you have no problem freezing them either.

Wet aged in the cryovac. They just put them on a special shelf in their cooler. Don't really want to say their name, but they are a huge packer. We do legal work for them. The plant manager enjoys ribs... It's a match made in heaven... Well worth the 2 hour drive each way. And no, I have never had a problem with freezing these briskets. I think their quality is a major factor as well of not having any effect.
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Unread 05-28-2009, 09:38 AM   #13
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Quote:
Originally Posted by Scottie View Post
Wet aged in the cryovac. They just put them on a special shelf in their cooler. Don't really want to say their name, but they are a huge packer. We do legal work for them. The plant manager enjoys ribs... It's a match made in heaven... Well worth the 2 hour drive each way. And no, I have never had a problem with freezing these briskets. I think their quality is a major factor as well of not having any effect.

That's okay, I have my own brisky set-up albeit far less convenient than yours.
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Unread 05-28-2009, 05:48 PM   #14
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As I have posted many times--I use CAB because of the consistancy.
Not necessarily the best out there, but every case is consistantly high quality.

I buy from a CAB dist. in Panama City and pay less than Sam's wants for choice and Walmart wants for "whatever".
Current case was $2.19/ lb.

Works for me

TIM
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Unread 05-28-2009, 07:29 PM   #15
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Quote:
Originally Posted by butt head View Post
I pay $1.29 lb for cab so to me it's worth it

Where? For that price, it's worth the drive.
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