Briskets from Wally's

[PimpSmoke]

Alright I need some Bro's with experience with these things to give me some insight.

First, I've gotten Packers in cryo from wally's and they looked fresh and pink and the suet type fat in the cap looked smooth and, well greasy.

When I look at the cryo packers at wally's lately they look like they are brown and the fatcap looks kinda granular. This is with all the briskets in the case.
Now, I waited till they got a new shipment to see if there was any difference and they look the same.

Is this a case of when I open the cryo they'll hit the air and redden up or are they bad? When I say brown I mean like ground when it's been sittin out in the air for a long time type color. Also, the cryo seems like it is not tight to the meat. Almost like the seal is farked up.

How long do those last in cryo? I swear I saw the same one packer in the case for like 2 weeks before they marked it down to like .95 a pound.

Keep in mind this is every packer in the meat case so it's not isolated to a coupla pieces of meat.

Any thoughts?

 

[bbqjoe]

All I can say, is that I won't buy meat from Wally's.

 

[PimpSmoke]

Normally I don't, but the local butcher has upped his price significantly AND he bitches and moans when I ask for a packer cuz they don't stock them and he's gotta go back in the locker and cut me one (like it's that hard).

 

[bbqjoe]

I just don't trust wally world. They pack meats in those environmental packages that keep the meat red. It could be way out of date and completley rotten but it will still look good in the package.

As far as the butcher goes screw him. We have one in the next big town. Everytime I have gone there for something, they act like it is a pain in the butt to do their job.

What? I have to get up off my A$$ to get you something?

Don't go there anymore either.

 

[2Fat]

Alright I need some Bro's with experience with these things to give me some insight.

First, I've gotten Packers in cryo from wally's and they looked fresh and pink and the suet type fat in the cap looked smooth and, well greasy.


Is this a case of when I open the cryo they'll hit the air and redden up or are they bad? When I say brown I mean like ground when it's been sittin out in the air for a long time type color. Also, the cryo seems like it is not tight to the meat. Almost like the seal is farked up.

How long do those last in cryo? I swear I saw the same one packer in the case for like 2 weeks before they marked it down to like .95 a pound.


Any thoughts?

While SWM isn't my 1st choice for brisket whenever I see any of them (graded choice) they go in to the meat fridge! Lots of briskets from there get calls every week! AFAIK it is the only meat in the counter that is NOT enhanced. We like 13-15lbrs rarely see any bigger. Wal mart doesn't pack Excel briskets(unless they own Excel).
That is the only beef I have ever bought from swm--this one was cooked on the BDS

 

[Kevin]

Super Wally is my "only" source for packers. Super Wally $1.23, local butcher $3.49. And they are both excel. It sucks to drive 50 miles for groceries, but this is the path I have chosen. Guess it depends on your location.

 

[kcquer]

The only big difference I've ever noticed in packers and flats at ChinaMart is the price. $1.38 (recently went up a dime) for packers, $3.49 for flats.

I will say this, DO NOT BUY PRESEASONED FLATS from wal-mart. Those things suck. It was all they had memorial day weekend so I bought one and it tasted like it was rubbed with horse POOPIE, horrible, just horrible.

A lot of people "age" their briskets in the cry-o-vac before cooking so if it's not expired, give it a try. If you open it up and it's bad, take it back. I got a bad pork loin at our local wal mart once and they gave me no grief about returning it. Less than "fresh cut" pink appearance doesn't scare me, loose fitting cryovac does (makes me think frozen then rethawed).

 

[kcpellethead]

I think you're asking two questions. Meat is meat. Wal-Mart's briskets are not enhanced, however at the store closest to me, they are usually select grade. Don't buy a "brown" brisket no matter where you see it. They never last that long in the case at the Wal-Mart where I shop.

The pic has nothing to do with my post, except that those burnt ends came from a brisket.

Rod

 

[Neil]

I always buy whole packers (Excel) at Wallyworld. The only problem I've had is when I over cooked it!

 

[The_Kapn]

I think you're asking two questions. Meat is meat. Wal-Mart's briskets are not enhanced, however at the store closest to me, they are usually select grade. Don't buy a "brown" brisket no matter where you see it. They never last that long in the case at the Wal-Mart where I shop.

The pic has nothing to do with my post, except that those burnt ends came from a brisket.

Rod

Goooooodddd looking Briskie, Rod.
"Excel" is "Excel, is "Excel" no matter where you buy it or how much you pay.

I have made several posts about WW brisket.
If I catch "choice" mixed in, and
If the meat is fresh looking, and
If the cyro is tight,
I buy them and put in frig to age.
If not, I leave for others.

Never had a bad one (selected as above) :lol:

TIM

 

[backyardchef]

That is just plain wrong....9:30 am, had brisket for dinner last night, and want to plow into those burnt ends....mmmmmmm.

 

[parrothead]

If the cryo is loose I won't buy it. Had a few butts that were loose once and they stunk to high heaven. Seal must have been compromised to be loose on those.

 

[Ron_L]

Rod... You are a bad, bad, bad, boy! Now I WANT burnt ends! :-D

Pimp, I think you get the idea. A lot of us buy Wally World briskets without problems, but it the cryo is loose and the meat doen't look right, I wouldn't by it from anyone!

 

[bigabyte]

What parrothead said. I but from Sams a lot and they are usually good, but one time they only had two and they were both as you described with the loose packing as if air had gotten in. They smelled kinda bad and the end result after cooking did not taste good. I threw it out.

 

[bbqjoe]

Upon futher thought, if they are marked excel, or IBP and haven't been repackaged they are probably good to go.

But as parrot head said, loose cryo isn't a good sign.

 

[fivelombardis]

mmmm, burnt ends.

 

[TexasGuppie]

Loose cyro...

...might as well just invite a bunch of pasty white retirees from Sun City over to the house wearin' nuthin' but a backwards Speedo.

Both are gonna make you sick.

Ken (encouragin' a world-wide ban on loose cyro and Speedos)

 

[bbqjoe]

Loose cyro...

...might as well just invite a bunch of pasty white retirees from Sun City over to the house wearin' nuthin' but a backwards Speedo.

Both are gonna make you sick.

Ken (encouragin' a world-wide ban on loose cyro and Speedos)

Thanks for the visual!

 

[scottyd]

with the cryovac loose leave it lay in the case. you do not want it, I want my cryovac sealed tight. no loose floppy sacks! I have been getting my briskets direct from the packer, and I have been getting pretty good looking meat at a great price.

 

[JohnMcD348]

I saw the same thing at my local SWM awhile back and posted on here about it. They looked"OK" but far from outstanding. I'm pretty sure they were Excel briskets but the thing that puzzled me, and I looked at 4 or 5 of them, was that there was no USDA mark on them. I couldn't find anything on the package label or the usual died stamp on the meat that gave it a grade. I wondered how something like a brisket could have "skipped" the grading process or not be labeled as graded. I just assumed if the meat wasn't labeled with a grade, it must have been of such poor qaulity that they were ashamed to have it on there. And nowadays for WM, that's saying something if they're even ashamed of the quality that they're selling.