CAB brisket.

ThePluckers · 05-27-2009, 07:14 PM

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

MilitantSquatter · 05-27-2009, 07:20 PM

This thread should help make a decision

http://www.bbq-brethren.com/forum/sh...ht=cab+brisket

musicmanryann · 05-27-2009, 07:20 PM

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. ;-)

HeSmellsLikeSmoke · 05-27-2009, 07:29 PM

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)"

ThePluckers · 05-27-2009, 07:47 PM

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!

Smokinrubcom · 05-27-2009, 08:11 PM

Quote:

Originally Posted by ThePluckers

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

Jacked UP BBQ · 05-27-2009, 08:34 PM

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.

butt head · 05-28-2009, 07:42 AM

I pay $1.29 lb for cab so to me it's worth it

U2CANQUE · 05-28-2009, 07:58 AM

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!

Scottie · 05-28-2009, 08:28 AM

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.

musicmanryann · 05-28-2009, 08:45 AM

Quote:

Originally Posted by Scottie

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.

Scottie · 05-28-2009, 09:36 AM

Quote:

Originally Posted by musicmanryann

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.

musicmanryann · 05-28-2009, 09:38 AM

Quote:

Originally Posted by Scottie

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.

The_Kapn · 05-28-2009, 05:48 PM

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

Chipper · 05-28-2009, 07:29 PM

Quote:

Originally Posted by butt head

I pay $1.29 lb for cab so to me it's worth it

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

05-27-2009, 07:14 PM	#1
ThePluckers Is lookin for wood to cook with. Join Date: 04-20-09 Location: Johnson City, TN Downloads: 0 Uploads: 0	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

05-27-2009, 07:20 PM	#2
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	This thread should help make a decision http://www.bbq-brethren.com/forum/sh...ht=cab+brisket __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

05-27-2009, 07:20 PM	#3
musicmanryann is One Chatty Farker Join Date: 06-11-08 Location: Ames, Iowa Downloads: 0 Uploads: 0	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. ;-) __________________ Big T'z Q Cru Championship BBQ Team CBJ #50801 6 WSM's 2 Weber Kettles FEC100 2 Backwoods Fatboy 2 Not-so-Ugly Drum Smokers from Gateway BBQ Store Jambo -- The Orange Monster www.bigtzbbq.com Join our facebook group

05-27-2009, 07:29 PM	#4
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	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)" __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

05-27-2009, 08:34 PM	#7
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	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. __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

05-27-2009, 07:47 PM	#5
ThePluckers Is lookin for wood to cook with. Join Date: 04-20-09 Location: Johnson City, TN Downloads: 0 Uploads: 0	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!

05-28-2009, 07:42 AM	#8
butt head is one Smokin' Farker Join Date: 01-29-06 Location: norristown, pa. 30 miles west of philadelphia Downloads: 0 Uploads: 0	I pay $1.29 lb for cab so to me it's worth it __________________ John, Butt Head BBQ Team- No IQ required meadow creek ts250- w/ 42 chicken cooker

05-28-2009, 08:28 AM	#10
Scottie Babbling Farker Join Date: 11-03-06 Location: Chi-Town Downloads: 0 Uploads: 0	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. __________________ cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle

05-28-2009, 05:48 PM	#14
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	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 __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

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