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Graytwhyte
Guest
Anyone ever experience a weird smell when they first cut into the cryo of a Walmart brisket? I have noticed it on almost all of em, but they cook and taste fine. Thanks, TIM.
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What kind of a weird smellGraytwhyte said:
Is it, by any chance, a strong beefy smell?
TIM
Bigdog
somebody shut me the fark up.
Graytwhyte said:
You sure that you arn't cutting the cheese?
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Graytwhyte
Guest
No, not me...that time at least. HA!
No, I wouldn't consider it a strong beefy smell, more like a kind of funky/unpleasant smell. Hard to describe, but once I rinse the brisket to get the blood and juices off before rubbing it's gone. Just didn't know if it was cause for concern? I remember helping a buddy out with his first smoke and he noticed the same thing and he said, "Is that the meat?!?!"
No, I wouldn't consider it a strong beefy smell, more like a kind of funky/unpleasant smell. Hard to describe, but once I rinse the brisket to get the blood and juices off before rubbing it's gone. Just didn't know if it was cause for concern? I remember helping a buddy out with his first smoke and he noticed the same thing and he said, "Is that the meat?!?!"
I am gonna just take a shot here--may or may not be what you smell.Graytwhyte said:
Brisket in my area is not a high-turnover item.
So, it is often sitting there in the open cooler for a long time.
Yeah, I know the cooler is supposed to stay below 40 deg, but...?
Whenever I buy brisket at WallyWorld, Sam's, or anyplace with the open top coolers, I ask for one out of the cold storage in the back. Never had a problem getting one or more from there.
Just makes me feel better.
Actually, for Brisket in particular, we are getting case lots from the distributor now--stored in a really cold and controlled environment.
Also, any other meat I get from the open top coolers I try to select from the "bottom of the pile" if I can. If it is not really, really fresh, I suspect the upper layers of meat may have helped protect it.
JMHO--may be the source, but...who knows.
TIM
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Graytwhyte
Guest
Man, that's what I was afraid of. Guess I'm lucky that I haven't gotten sick yet. Anyone else have a similar experience? One of these days I'm gonna splurge and go to the butcher and get a really nice cut of meat. Thanks for the info!
DO NOT TAKE MY COMMENT AS A FACT--just a personal opinion.Graytwhyte said:
Try locating and calling a distributor. Check on case lots.
I have seen "cases" with only 3 or 4 brisket each!
I know Sam's has a case lot pricing scheme--I just never used it.
Chad and I just split a case of 8 CAB flats for his catering, the team, and our personal use.
Not a really huge purchase in the scheme of things.
And, so far, the distributers I have found in FL and AL sell direct to the public at a very reasonable price for some quailty meat.
I bought a case of Top Round last fall from small distributer here in town. 6 HUGE roasts--premium meat--about 20 cents/lb less than the "mundane stuff" in the retail stores.
Never hurts to ask--don't be bashful :lol:
TIM
Graytwhyte said:
i know exactly what ya mean. I have had it on briskets, butts to occasionally. Its just an "off" smell when first opened. Goes away immediatly when rinsed. The juices in the bag got the stinkies though. Asked a neighbor, who is a meat distributor. Says its ok if its in the juices, happens when its not cryocvaced/vacum packed tight. Sometimes all air isnt sucked out, but it is still airtight and that can cause the juices to go off. They alwyas taste and smell fine after the rinsing. According to him, its common, and not unsafe and to just use common sense., if the meat smells bad, thats different, but if it is only in the juices and packaging its most likly fine. I err on the side of caution though, if the meat is still off after rinsing... 1.39lb is not worth 3 days on the toilet.
BTW.. the cryovaced Excel and Red oak ALWAYS beats out the more expensive stuff i get from the butcher. I think he just splits the cryovac and then pumps the price by a buck a lb for it.
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Graytwhyte
Guest
BigAl said::shock:Neil said:
That's just nasty...Funny as hell, but nasty.
Thanks for all of the tips and info. I think I'll give the back cooler a shot and see if it helps, and if not, then I'll just be mindful of the meat. Thanks again, TIM.
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BigBelly
Guest
Phil was absolutely dead on!
In my past experience as a Chef I have noticed with any kind of cyrovaced meat, especially beef, venison, lamb, and ostrich, there is almost always an off smell to them. It is just the nature of the beast for a lack of better words. You can rinse the meat and most of the smell will go away. But after seasoning and or cooking the meat the smell will almost always dissipate.
What you really want to look for when selecting cyrovaced meat, just to make sure you are getting the best quality meat is the following:
- No yellowing or discoloration of the meat and or the fat and connective tissue. This does not include the blue, red, or green dye they use when they stamp/certify the meat at the inspection station or plant. If the meat was turned in the light the discoloration will change colors like a prism-not good-don't buy it!
- No inflated packages. Pick the package(s) that looks completely sealed with the less amount of air in the bag. There should be none at all but that would be the ideal situation.
- Pick the package with the less amount of juices/blood floating around in the bag. The more juice means that the meat was frozen and thawed once or more times. When you freeze and thaw meat you destroy the cellular walls. Basically, the water molecules will separate from the fat when the cellular walls are destroyed from the temperature changes thus leaving your meat tough and stringy--very granular in texture when cooked.
- Of course the cardinal rule when cooking any red meat. Look for "marbling" in the meat. The more marbling the meat has the better it will taste and will be more so tender then the leaner cuts with less of it.
Good luck!
In my past experience as a Chef I have noticed with any kind of cyrovaced meat, especially beef, venison, lamb, and ostrich, there is almost always an off smell to them. It is just the nature of the beast for a lack of better words. You can rinse the meat and most of the smell will go away. But after seasoning and or cooking the meat the smell will almost always dissipate.
What you really want to look for when selecting cyrovaced meat, just to make sure you are getting the best quality meat is the following:
- No yellowing or discoloration of the meat and or the fat and connective tissue. This does not include the blue, red, or green dye they use when they stamp/certify the meat at the inspection station or plant. If the meat was turned in the light the discoloration will change colors like a prism-not good-don't buy it!
- No inflated packages. Pick the package(s) that looks completely sealed with the less amount of air in the bag. There should be none at all but that would be the ideal situation.
- Pick the package with the less amount of juices/blood floating around in the bag. The more juice means that the meat was frozen and thawed once or more times. When you freeze and thaw meat you destroy the cellular walls. Basically, the water molecules will separate from the fat when the cellular walls are destroyed from the temperature changes thus leaving your meat tough and stringy--very granular in texture when cooked.
- Of course the cardinal rule when cooking any red meat. Look for "marbling" in the meat. The more marbling the meat has the better it will taste and will be more so tender then the leaner cuts with less of it.
Good luck!
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Same goes for the cryo pork loins and even ribs.
I call it mung, and it does rinse off. Sometimes on ribs though, mung smell remains. I toss those, not worth the risk.
I call it mung, and it does rinse off. Sometimes on ribs though, mung smell remains. I toss those, not worth the risk.
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BigBelly said:
That works on all meat as well... :twisted:
Arlin_MacRae
somebody shut me the fark up.
Bad Ron. Baaaaaad. 
