quote:Originally posted by cal:
2-3 weeks ago I went to look at Sam's for a packer brisket and got to talk with a butcher,nice! Ater talking and looking at the brisket cooler, I wondered why thin flats on these packers?
Earlier this week I discussed the same subject with Andy Groneman, head cook of Smoke on Wheels BBQ team. The Koreans are buying a HUGE amount of short ribs...bone-in and boneless. As a means of increasing the meat yield on short ribs, the packing plants are robbing Peter (briskets) to pay Paul (short ribs).