Strube Ranch briskets

[drbbq]

CBJs in KCBS are quite a bit more discerning about the quality of brisket walks than the Texas comp judges they pull out of the crowd after drinking a twelve pack and smoking a pack of cigs. Just my personal humbled experience recently. :shocked:

Not everyone would agree with that. The CBJ class has been taken by 60,000 plus and not one person has failed. How serious can this be taken?

 

[NavarreQ]

Hmm it's done exactly the opposite for me.

+1..I'm a noob in the BBQ world but I got turned on to Big P's though this very site. His products and customer service have been outstanding on all my orders. You can see see how much he believes in his product by reading this thread. I'm even more stoked to buy from him now because he backs up what he sells !!!!

 

[SDAR]

Not everyone would agree with that. The CBJ class has been taken by 60,000 plus and not one person has failed. How serious can this be taken?

Just my opinion as stated. I do much better with no sauce, no garnish in Texas. Thought the Coors Light or Shiner might go better with my flavor profile is all.

 

[NavarreQ]

got my acceptance confirmation last week. i see you still dodging and dancing

I don't know if I would post my personal info on here..Someone might sign your email account up for some porn or you will be subscribing to every magazine in the country.. Just sayin..personal info might not be a good idea.

 

[Pappy Q]

I don't know if I would post my personal info on here..Someone might sign your email account up for some porn or you will be subscribing to every magazine in the country.. Just sayin..personal info might not be a good idea.

Now that's funny. Made the BS worth it.

 

[BBQchef33]

Im at a disadvantage hefe without tapatalk and just lost a long post i typed on my phone. So to keep it brief.


Jmoney. You have listd your credentilas for the last time in threads as well as stirred up chit. Consider this your final warning before removal and a pm to me will result in such.

Everyone else....bac kon topic. I will address this thread as soon as i can get to a computer.

 

[jmoney7269]

I don't know if I would post my personal info on here..Someone might sign your email account up for some porn or you will be subscribing to every magazine in the country.. Just sayin..personal info might not be a good idea.

i already deleted it. you can do the same if you like. thanks for the advise.

 

[jbrink01]

Wow, really? And to think, all I commented on was the briskets. Yes, I've switched but liked the Strube's, a bunch. Just happened on a better volume deal on another brand with no shipping. You people kill me. BPS is simply running a business and cooking BBQ. And, to my favorite quote..."it's just BBQ!"

 

[BBQchef33]

Thanks for your opinion. My post was not intended to start an argument, just was asking for an initial opinion. I got that and have made my purchasing decision. I'm requesting we move on and end this thread.

I apologize I didn't see an admin title under your username, was I missing something? Threads can go on forever, just like the never ending UDS thread. You can decide not to participate if you like, good ol USA guarantees that right.

ok...Jmoney, wrong..maybe my title will work better... First amendment was suspended when u signed up here and our forum rules prevail. Read them now.


Relevant rules here(in this thread) are; Staying on topic, and not posting inflammatory statements or inaccuracies.

I have scrubbed this thread the best i can without destroying pertinent information related to the OP. Unfortunately there was so much bashing and ridiculousness leading to folks defending themselves, that co-lateral damage was unavoidable and some worth while posts had to go.

RE-read the original question. If you have something constructive to add, do it respectfully and non-confrontationally and without pissing on shoes. This is not a debate on genealogy, someones AR qualifications, or how great you are.

if this thread has to be addressed again due to off topic chit stirring, the source will find the doors locked.

 

[JD McGee]

Some great info right here from an insiders perspective...

Wagyu isn't for everyone. Some love it, some don't. I won't discuss what other Wagyu ranches produce, because I don't throw unverified statements around. In fact, some of our fellow producers raise and market fabulous beef. I DO know what Strube Ranch produces. We produce Wagyu beef that is either full blood (100%) Wagyu or 3/4 Wagyu 1/4 Angus (75%). The Wagyu marbling gene is dominant. We believe that domestic Wagyu should either be called "Wagyu" or "Kobe-Style Wagyu". The term "Kobe Beef" should only apply to Wagyu cattle born and raised in the Kobe prefecture of Japan We are not organic and make no claims that we are. Our beef is All-Natural meaning it is minimally processed and the cattle are never administered antibiotics or hormones.

Our goal is to produce Prime all-natural Wagyu beef using humane standards. Never "administer" antibiotics or hormones is the CORRECT term since the animals have naturally occurring antibodies and hormones that their bodies produce. They never receive either on our ranch. As for Japanese Wagyu .....Importation of live cattle was banned for years AFTER the live cattle and genetics were brought to the US. We have thousands of units of Japanese Wagyu semen and embryos that will carry the line on for generations. Foundation genetics. You don't get "watered down" bloodlines when you use fullblood foundation genetics.

 

[landarc]

I was not aware that any of that pre-ban genetic material still existed. I may want to grab some meat from Strube now, not so much a brisket, but, something. Okay, sort of a hijack, but, can I get Tri-tips from Strube Ranch from Sterling? I looked and do not see them.

 

[StrubeRanch]

I was not aware that any of that pre-ban genetic material still existed. I may want to grab some meat from Strube now, not so much a brisket, but, something. Okay, sort of a hijack, but, can I get Tri-tips from Strube Ranch from Sterling? I looked and do not see them.

There was a loop hole that allowed Wagyu genetics to be brought in from Japan for a brief period. To make it short, once those genetics entered the country many began working to preserve them. Flushing fullblood cows for embryos and collecting fullblood semen to freeze. And breeding of the live fullbloods as well. Who knew producing prime beef could get so technical? LOL! Sorry, BP hasn't talked us out of Tri-Tip yet. We produce very little and it stays back ordered. It is a fabulous cut!

 

[Big Poppa]

She sends me some though!!!!!

 

[landarc]

Wait a minute, there are the same number of tri-tips per steer that there are briskets, there should be a heck of a market in CA. Just saying :wink:

I may just buy that hunk of sirloin that BPS has, I can do an old style Santa Maria cook with that too.

 

[Big Poppa]

here is the problem...the rest of the nation has discovered tri tip and they forget that the cu belongs to us californians.

 

[landarc]

California, setting the trend in eating beef and BBQ. Who knew?

 

[Coz]

Ya all in Cali may believe in some mystical world that tri tip belongs to ya but once in a rare instance some does migrate to Wi.

BP that Sweet Money is fine !

 

[StrubeRanch]

I ordered a dozen from you. Looking forward to trying them!

Wait a minute, there are the same number of tri-tips per steer that there are briskets, there should be a heck of a market in CA. Just saying :wink:

I may just buy that hunk of sirloin that BPS has, I can do an old style Santa Maria cook with that too.

We definitely have lots of requests for Tri-Tip. There are the same number per steer as a brisket just not near as many pounds so the restaurants fly thru the pieces. Tri-tip is one of those items we have stayed sold out of for a few years now. I think I managed to get my hands on 2 pieces last year for my own use....we rarely eat a cut that sells well. Kinda sad. LOL! You should try the top sirloin. It is fabulous. We have a customer here in Texas that just made the Travel and Leisure list of the 25 top steakhouses in the country....Killen's Steakhouse. They actually use our top sirloin for their chicken fried steak. In the south we fry everything!!

 

[landarc]

Very next paycheck, an order for the 12 to 15 pound top sirloin will be in.

 

[Big Poppa]

OK Chef Killen is comin to cook with BPS.....Im going to make him cook dinner... I LOVE CHICKEN FRIED STEAK....to stay on topic we will be cooking two strube briskets