Reply to "Brisket Cut/Grade"

pagsMember

Well. The IGA doesn't carry brisket. California strikes again. The meat manager did recommend a meat house in Orangevale (the next town over). They cut their own meat, and they've got great meats.

So I went over and talked to the owner/meat manager. They get all their meat from a farm outside Kansas City. Their choice is the upper 5%, right next to prime. He simply said, "You're going to like our meat." I got a 13 lb. full packer brisket at $2.99/lb. It looks beautiful. Well marbled. Nice, full fat cap.

Funny thing. The meat manager said, "I hope you're going to slow cook this thing. I mean really slooooww cook it." "And don't cut the fat off until it's done smoking."

He really knows his meats. Sold me a couple huge porterhouse steaks and some andouille sausage. I like this guy. I just might not be able to afford him.

8/12/095:07 PM

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