MMMM.. BRISKET..
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Old 01-30-2013, 05:10 PM   #1
Q-Dat
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Join Date: 12-03-08
Location: Pearl River LA
Default 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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Old 01-30-2013, 05:18 PM   #2
Jason TQ
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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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Old 01-30-2013, 05:20 PM   #3
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Quote:
Originally Posted by fnbish View Post
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.
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Old 01-30-2013, 05:22 PM   #4
RangerJ
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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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Old 01-30-2013, 06:52 PM   #5
Q-Dat
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Quote:
Originally Posted by RangerJ View Post
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.
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Old 01-30-2013, 06:54 PM   #6
Q-Dat
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Next time I go I will take some pictures of the missing fat.
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Old 01-30-2013, 07:20 PM   #7
MaximumJEFF
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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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Old 01-30-2013, 07:42 PM   #8
HONCHO GREGORY
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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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Old 01-30-2013, 07:52 PM   #9
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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
I hit the ATM before I went :)
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Old 01-31-2013, 07:28 AM   #10
tnjimbob
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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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Old 01-31-2013, 07:41 AM   #11
mobow
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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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Old 01-31-2013, 09:12 AM   #12
Smoke & Beers
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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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Old 01-31-2013, 09:30 AM   #13
Q-Dat
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Quote:
Originally Posted by Smoke & Beers View Post
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:
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Old 01-31-2013, 12:07 PM   #14
Pigs on Fire
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You want a dirt-cheap piece of meat and high quality processing with it??
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Old 01-31-2013, 12:20 PM   #15
WineMaster
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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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