Quote:
Originally Posted by Bourbon Barrel BBQ
If I had a restaurant perhaps. I can't do anything with a case of 11lb packers. Two years ago I got cases that had five 17lb prime packers inside for $2.25lb. It was cheaper than the local grocers had choice. Now its just way hit or miss on size and quality. I've given up. I'm just cooking the biggest packers I can find from RD now. I'm sure I'm leaving something on the table but I'll shoot for a low call with my junky choice stuff and keep some money in my pocket.
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Curious as to why you would pick the largest. Wouldn't a larger packer mean an older cow, hence a tougher cow, and a smaller packer be from a smaller, younger, more tender cow?