Poor Trimming On Superior Angus Briskets At RD???

Q-Dat · Jan 30, 2013

Anyone else have this problem there? I really like the quality of the beef, but whoever is butchering these briskets is doing a terrible job. Seems like about 8 out of 10 have big sections of the fat cap completely missing. Also there seem to be quite a few with very thin flats as well.

Anybody else? Or is it just down here in New Orleans?

Edit: I put this here and not in Q talk because I felt it was a better fit with the competition forum where RD shoppers are more likely to be found due to the KCBS agreement.

Jason TQ · Jan 30, 2013

While I haven't noticed any missing fatcap the flats are always really thin on the superior angus. I've only bought them a couple times.

boogiesnap · Jan 30, 2013

fnbish said:
While I haven't noticed any missing fatcap the flats are always really thin on the superior angus. I've only bought them a couple times.

i agree with this 100%. i buy their regular choice. takes me quite some time to pick em, but, nature of the beast.

RangerJ · Jan 30, 2013

Thin flats are typically not the butchers fault.

As for the fat cap, thats a new one on me. I have not purchased there recently just due to briskets that are not what I'm looking for.

Its the big slice in the middle of the flat that I've learned to look for no matter where I shop.

Q-Dat · Jan 30, 2013

RangerJ said:
Thin flats are typically not the butchers fault.

As for the fat cap, thats a new one on me. I have not purchased there recently just due to briskets that are not what I'm looking for.

Its the big slice in the middle of the flat that I've learned to look for no matter where I shop.

Yeah I don't blame the butcher for the thin flats. Thats entirely up to the animal.

As for the messed up fat caps, I was in there today. They actually had some packers with nice thick flats and linear running grains, but the fat caps were all hacked up so I left brisketless.

Q-Dat · Jan 30, 2013

Next time I go I will take some pictures of the missing fat.

MaximumJEFF · Jan 30, 2013

I bought one today that looks pretty good. But, there were only two that had thicker flats. I didn't notice anything odd about any of the fat caps

HONCHO GREGORY · Jan 30, 2013

Just be careful with your credit card at RD I got 12-13 letters in two weeks sayin they got hacked and my card was one of them. Up here in Western New York. Just sayin

MaximumJEFF · Jan 30, 2013

HONCHO GREGORY said:
Just be careful with your credit card at RD I got 12-13 letters in two weeks sayin they got hacked and my card was one of them. Up here in Western New York. Just sayin

I hit the ATM before I went

tnjimbob · Jan 31, 2013

Got a decent looking full packer with a nice fat cap at RD on Sunday, and the flat wasn't too thin. Since I'm not cooking this one for a comp, it won't be a big deal, but I had to look through several to find a decent one that wasn't too thin.

I also took cash just to avoid any problems. That will usually keep me from going overboard @ RD. Too easy to do!

mobow · Jan 31, 2013

I remove the fat cap so I would enjoy them being trimmed so I don't pay for something I'm gonna trim and toss. keith

Smoke & Beers · Jan 31, 2013

The "butchered" fat cap is most likely a result of an over ambitious person on the final trim line during the slaughter process. If the edges around the trim mark are rounded, it was done on the slaughter floor while the carcass was still warm. If the cut edges are "sharp", it was done after the carcass was chilled.
At the end of the slaughter process, the final trim is where the carcass is trimmed by facility employees, removing any contamination prior to the last USDA inspection before it goes thru the carcass wash and on to the cooler for rapid chilling.
Also note that the brisket area is susceptible to scar tissue and abcesses, especially if the cattle come from an area where there are cactus. The cattle can lay on cactus and get the needles inbedded in their hide in the brisket area which will result in sores and possibly abcesses all which have to be trimmed out.

Q-Dat · Jan 31, 2013

Smoke & Beers said:
The "butchered" fat cap is most likely a result of an over ambitious person on the final trim line during the slaughter process. If the edges around the trim mark are rounded, it was done on the slaughter floor while the carcass was still warm. If the cut edges are "sharp", it was done after the carcass was chilled.
At the end of the slaughter process, the final trim is where the carcass is trimmed by facility employees, removing any contamination prior to the last USDA inspection before it goes thru the carcass wash and on to the cooler for rapid chilling.
Also note that the brisket area is susceptible to scar tissue and abcesses, especially if the cattle come from an area where there are cactus. The cattle can lay on cactus and get the needles inbedded in their hide in the brisket area which will result in sores and possibly abcesses all which have to be trimmed out.

Great information!:thumbup:

Pigs on Fire · Jan 31, 2013

You want a dirt-cheap piece of meat and high quality processing with it??

WineMaster · Jan 31, 2013

Where did he say in the post that he wants a Dirt-Cheap piece of meat? He just dont want the cuts hacked up.

Slamdunkpro · Jan 31, 2013

RD's Angus brand is an Excel private label. The ones we get at our local RD have paper thin flats and huge fatty points. They're OK as eaters but I'd never compete with one.

Q-Dat · Jan 31, 2013

Pigs on Fire said:
You want a dirt-cheap piece of meat and high quality processing with it??

I wouldn't call $2.74 per lb dirt cheap. Less than most supermarkets, but not dirt cheap by any stretch.

sdbbq1234 · Feb 3, 2013

"Dirt cheap" is relevant. 20 years ago, it was as close to dirt cheap as I could imagine. The normal price in North Texas was $.79lb. On sale, it was $.49lb.

That was before everyone wanted it.

Supply and demand dictates the price.

The fact that the big slashes in the flat part have sometimes always been there, just something I live with.

I really try to look at a brisket from all aspects (marbling, skinny flat end, white or yellowish fat, and of course the slash).

Sometimes it's good, sometimes not.

Very good info from Smoke and Beers!

wallace

Smoke & Beers · Feb 4, 2013

sdbbq1234 said:
I really try to look at a brisket from all aspects (marbling, skinny flat end, white or yellowish fat, and of course the slash).

Sometimes it's good, sometimes not.

wallace

FYI...
Yellow Fat = Grass fed
White Fat = Feed yard

I prefer feed yard cattle

sdbbq1234 · Feb 4, 2013

Smoke & Beers said:
FYI...
Yellow Fat = Grass fed
White Fat = Feed yard

I prefer feed yard cattle

+1^^^^

wallace

Poor Trimming On Superior Angus Briskets At RD???

Babbling Farker

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Babbling Farker

is one Smokin' Farker

Babbling Farker

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Full Fledged Farker

Knows what a fatty is.

Full Fledged Farker

Full Fledged Farker

is one Smokin' Farker

is Blowin Smoke!

Babbling Farker

Full Fledged Farker

Babbling Farker

Babbling Farker

Babbling Farker

is Blowin Smoke!

is Blowin Smoke!

is Blowin Smoke!

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