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$60 Brisket

I could butcher that cut as well as the cheap ones. Brisket doesn't seem to be my forte.
 
Don't know about you guys, but I wish I could get $140 for a cooked & sliced 5 pounder... I do about 225 pounds raw for each race I go to. Figuring on shrikage that would come to what... a new Lang 60 each race???
 
OMG!!!! Did you see that flat iron steak???:eek: The marbeling is incredible!
 
OMG!!!! Did you see that flat iron steak???:eek: The marbeling is incredible!

Photoshop. Don't know why I'm thinking that way. But, I'd have to think long and hard before paying that much for one I ain't seen up close and personal, Or at least knew someone that had tried em. Anyone tried em?
 
Did you get a load of the "GOLD PACKAGE".... I just ordered FIVE of them........Oh Yeah, and I also have a bridge for sale:wink:
 
A $1.35 a lb. here, and I complain about that -- tried the choice and prime, angus and corn fed, and never could really notice that much difference. Maybe it's just that Texas beef is better!
 
Not that you guys need to be told, but good meat is good meat. Lobel's actually ages their meat before they ship it.

Go to a good chop shop and get the porterhouse depending on the size you're going to spend anywhere from 75.00 to 100.00 for just the steak. Some things are just worth it. I've never heard anyone complain about lobels once they eat it.
 
Was just going to post that, looks good!!

Yea, it looks good, but do you realize that the flat iron steak is just one muscle of the "chuck roast" AND these guys are talking $38.00 per pound--for chuck roast.:eek:
 
Lobels meat rules. I try and indulge and spoil my wife and myself once a year.

My mom and dad gave me a $250.00 gift card to there for Xmas. The catalog that came with it is better than a Playboy. I can not wait to spend some $$$$ there, especially that I have 250.00 to blow.
 
You might all :eek: but the sad story is that 'we' do pay nearly that much for meat even from the supermarket, and it doesn't look half as nice!! :cry:

I pay about those prices for meat at my butchers but it is quality meat, they can trace its source and I would rather have quality over quantity.
 
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