What did I get here??

GK02 · 07-23-2021, 05:34 PM

So I was digging around a couple weeks ago looking for wagyu brisket and came across a ranch not too far from me that was selling 75% wagyu/ 25% angus cross briskets. I bit and went ahead and ordered two. They were not cheap at $7 lb but cheaper than snake river and if they were good then it would be a deal. Well the rancher was nice enough to drop them off for me at work one day and I just got around to thawing one last night.

Well to my surprise this is what it looked like when i pulled it out of the cryovac. It was actually a big piece of meat folded over. Anyone have any idea what this actually is because it doesn't look like any brisket I have ever seen?

IMG_6673.jpg

IMG_6674.jpg

JAKs Q & brew · 07-23-2021, 05:41 PM

I think it's a half brisket that was separated lengthwise.

It certainly has the look for a brisket point and flat, so that seems most likely

jzadski · 07-23-2021, 06:34 PM

^^^Yup^^^ I was thinking a streamlined brisket

Crakaveli · 07-24-2021, 01:40 AM

The flat looks really long.

Hotch · 07-24-2021, 10:03 AM

Looks like it has a bit of the plate.

GK02 · 07-24-2021, 10:24 AM

Quote:

Originally Posted by Hotch

Looks like it has a bit of the plate.

So maybe it’s the flat plus some of the plate? It doesn’t really seem like it has any of the point. It is about 1.5 times the length of a 15lb brisket would be but this thing was only 10lbs

thirdeye · 07-24-2021, 10:27 AM

Your butcher was shootin' for one of these:

Hotch · 07-24-2021, 10:31 AM

That looks like it!
The OP pic looks to be 20+ to me!
Now I want to cook a brisket...

Mikhail · 07-24-2021, 11:57 AM

I buy a lot of local meat, and the only thing I don't like about it is that sometimes the processors are not as skilled as the large commercial guys. The meat comes out looking poorly cut. That may be what you have there.

GK02 · 07-25-2021, 12:00 AM

Quote:

Originally Posted by Mikhail

I buy a lot of local meat, and the only thing I don't like about it is that sometimes the processors are not as skilled as the large commercial guys. The meat comes out looking poorly cut. That may be what you have there.

Yeah I think so. Based on the replys I think I got a brisket flat with some plate meat. Point seems to be gone. It kind of looks like it has one in the picture but it’s definitely not there.

SmokeRingsMatter · 07-25-2021, 12:11 AM

Quote:

Originally Posted by GK02

Yeah I think so. Based on the replys I think I got a brisket flat with some plate meat. Point seems to be gone. It kind of looks like it has one in the picture but it’s definitely not there.

So the answer to this thread is....You got ripped off. I hope you never go back to this Butcher. That said, Make the best of it. I would probably texas crutch it with foil ans some beef broth.

GK02 · 07-25-2021, 12:45 AM

Yeah I would agree but I figured it was worth a shot. I’ll throw it on tonight and see how it comes out. If the beef is good then maybe I can convince the rancher to find a better butcher! Thanks

TravelingJ · 07-25-2021, 01:14 AM

Yep. Processors are interesting. My sister in law works in supplying most of the processors in the midwest. She did a family cow split last year. Worst money I've ever spent. All the cuts are wonky and abnormal. The things I requested were all off.

I'm now working with a local farm that goes to processing. Showing them exact pictures of what I want and being able to have a say in their cut sheet so I can give my money to local people that are working to get me what I want.

SmokeRingsMatter · 07-25-2021, 01:18 AM

Quote:

Originally Posted by GK02

Yeah I would agree but I figured it was worth a shot. I’ll throw it on tonight and see how it comes out. If the beef is good then maybe I can convince the rancher to find a better butcher! Thanks

So you went directly to a Rancher? I don't have any experience with that. If i had that option in my area, I would probably buy a half cow and take it to a local butcher to process, just like i do when i or a family member shoots a buck.

thirdeye · 07-25-2021, 10:03 AM

Processing is only one link in the production chain. Beef should be raised correctly, then have some sort of finishing, then processed. Grain finishing is the most common and can take up to 150 days either on a dedicated feed lot, or fed a special diet. So when buying a steer from a rancher, most people concentrate more on the cut sheet and don't ask about finishing, or ask about who is doing the processing.

If you do have a flat with some plate..., I see another option for the other 'brisket' you have in the freezer. The plate area is where beef navel comes from, it's the cut that many delis use for pastrami because it's fattier than a point muscle. You could also cure it for beef bacon, but the slices from the flat end will not be as good as the slices from the plate end.

07-23-2021, 05:34 PM	#1
GK02 Is lookin for wood to cook with. Join Date: 01-20-17 Location: Park City, UT	What did I get here?? So I was digging around a couple weeks ago looking for wagyu brisket and came across a ranch not too far from me that was selling 75% wagyu/ 25% angus cross briskets. I bit and went ahead and ordered two. They were not cheap at $7 lb but cheaper than snake river and if they were good then it would be a deal. Well the rancher was nice enough to drop them off for me at work one day and I just got around to thawing one last night. Well to my surprise this is what it looked like when i pulled it out of the cryovac. It was actually a big piece of meat folded over. Anyone have any idea what this actually is because it doesn't look like any brisket I have ever seen? IMG_6673.jpg IMG_6674.jpg

07-23-2021, 05:41 PM	#2
JAKs Q & brew is one Smokin' Farker Join Date: 08-29-13 Location: Los Angeles, CA Name/Nickname : Jonah	I think it's a half brisket that was separated lengthwise. It certainly has the look for a brisket point and flat, so that seems most likely __________________ LSG IVC Mini, Primo Oval XL, 30" Santa Maria Grill, Carson Rodizio, Humphrey's Pint

07-23-2021, 06:34 PM	#3
jzadski Babbling Farker Join Date: 11-06-14 Location: Lapeer, MI Name/Nickname : Joe	^^^Yup^^^ I was thinking a streamlined brisket __________________ 14" CBS, 18" & 22" WSM, Weber Kettle, Ducane Gasser, Rec Tec-680, MB-560, Blackstone 36"

07-24-2021, 10:03 AM	#5
Hotch is Blowin Smoke! Join Date: 09-29-14 Location: Prosper TX Name/Nickname : Hotch	Looks like it has a bit of the plate. __________________ 24x42 Shirley, Large BGE, MiniMAX BGE, 2 Mini BGEs, Gateway 55g, Oklahoma Joe Bronco, R&V Deep Fryer, 17"Blackstone, GMG Ledge Prime The Texas BBQ Brethren Bash is Changing in 2025

07-24-2021, 10:27 AM	#7
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	Your butcher was shootin' for one of these: __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln

07-24-2021, 01:40 AM	#4
Crakaveli Full Fledged Farker Join Date: 06-21-10 Location: Hendersonville, TN	The flat looks really long.

07-24-2021, 10:31 AM	#8
Hotch is Blowin Smoke! Join Date: 09-29-14 Location: Prosper TX Name/Nickname : Hotch	That looks like it! The OP pic looks to be 20+ to me! Now I want to cook a brisket... __________________ 24x42 Shirley, Large BGE, MiniMAX BGE, 2 Mini BGEs, Gateway 55g, Oklahoma Joe Bronco, R&V Deep Fryer, 17"Blackstone, GMG Ledge Prime The Texas BBQ Brethren Bash is Changing in 2025

07-24-2021, 11:57 AM	#9
Mikhail Babbling Farker Join Date: 06-27-15 Location: Cincinnati OH Name/Nickname : Mik	I buy a lot of local meat, and the only thing I don't like about it is that sometimes the processors are not as skilled as the large commercial guys. The meat comes out looking poorly cut. That may be what you have there. __________________ PK Classic Grill, Weber One Touch 22" Copper, Broil King Signet 320

07-25-2021, 12:45 AM	#12
GK02 Is lookin for wood to cook with. Join Date: 01-20-17 Location: Park City, UT	Yeah I would agree but I figured it was worth a shot. I’ll throw it on tonight and see how it comes out. If the beef is good then maybe I can convince the rancher to find a better butcher! Thanks

07-25-2021, 01:14 AM	#13
TravelingJ is Blowin Smoke! Join Date: 09-07-12 Location: Independence, MO Name/Nickname : Justin	Yep. Processors are interesting. My sister in law works in supplying most of the processors in the midwest. She did a family cow split last year. Worst money I've ever spent. All the cuts are wonky and abnormal. The things I requested were all off. I'm now working with a local farm that goes to processing. Showing them exact pictures of what I want and being able to have a say in their cut sheet so I can give my money to local people that are working to get me what I want.

07-25-2021, 10:03 AM	#15
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	Processing is only one link in the production chain. Beef should be raised correctly, then have some sort of finishing, then processed. Grain finishing is the most common and can take up to 150 days either on a dedicated feed lot, or fed a special diet. So when buying a steer from a rancher, most people concentrate more on the cut sheet and don't ask about finishing, or ask about who is doing the processing. If you do have a flat with some plate..., I see another option for the other 'brisket' you have in the freezer. The plate area is where beef navel comes from, it's the cut that many delis use for pastrami because it's fattier than a point muscle. You could also cure it for beef bacon, but the slices from the flat end will not be as good as the slices from the plate end. __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln