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.
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.