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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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01-30-2013, 05:10 PM | #1 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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Poor Trimming On Superior Angus Briskets At RD???
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. |
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01-30-2013, 05:18 PM | #2 |
somebody shut me the fark up.
Join Date: 01-10-11
Location: Lawrenceville, GA
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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.
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-Jason I didn't choose D-Canoe life.......... |
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01-30-2013, 05:20 PM | #3 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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i agree with this 100%. i buy their regular choice. takes me quite some time to pick em, but, nature of the beast.
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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01-30-2013, 05:22 PM | #4 |
is one Smokin' Farker
Join Date: 11-04-08
Location: Houston, Texas
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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. |
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01-30-2013, 06:52 PM | #5 | |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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Quote:
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. |
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01-30-2013, 06:54 PM | #6 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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Next time I go I will take some pictures of the missing fat.
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01-30-2013, 07:20 PM | #7 |
Full Fledged Farker
Join Date: 02-21-12
Location: Fenton, MO
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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
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Shut Your Mouth BBQ COS and a UDS |
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01-30-2013, 07:42 PM | #8 |
Knows what a fatty is.
Join Date: 03-06-09
Location: North Tonawanda N.Y.
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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
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Co Chair, "The Smokin Eagles International BBQ Festival" |
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01-30-2013, 07:52 PM | #9 |
Full Fledged Farker
Join Date: 02-21-12
Location: Fenton, MO
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I hit the ATM before I went :)
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Shut Your Mouth BBQ COS and a UDS |
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01-31-2013, 07:28 AM | #10 |
Full Fledged Farker
Join Date: 02-02-12
Location: Nashville, Tn
Name/Nickname : Jim H.
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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!
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BWS Extended Party, 18" WSM, Green SS Performer, 22" OTG, KCBS CBJ |
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01-31-2013, 07:41 AM | #11 |
is one Smokin' Farker
Join Date: 12-11-09
Location: Marshall MO
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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
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WSM 22.5, MCBJ, In The Key Of Que |
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01-31-2013, 09:12 AM | #12 |
is One Chatty Farker
Join Date: 09-10-08
Location: Ellis Co. KS
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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.
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~~~~~~~~~~~~~~~~~~~~~~~ Shawn aka: [B]BUBBA's QUE CREW Competition Team[/B] Blue Weber Performer w/SS top & gas assist Weber One Touch Gold & a Weber 22 1/2" Silver Traeger Jr 2 UDS's Born 9-19-08 & 3-6-09 Weber Smokey Joe Platinum [COLOR=red][COLOR=black]Super Fast[/COLOR][B] RED THERMAPEN[/B][/COLOR] "If you got them by the MOINK balls, their hearts and minds will follow" -John Wayne |
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01-31-2013, 09:30 AM | #13 | |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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Quote:
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01-31-2013, 12:07 PM | #14 |
Full Fledged Farker
Join Date: 08-20-10
Location: Marietta, GA
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You want a dirt-cheap piece of meat and high quality processing with it??
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01-31-2013, 12:20 PM | #15 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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Where did he say in the post that he wants a Dirt-Cheap piece of meat? He just dont want the cuts hacked up.
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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