Brisket

Howdy Ronnie,

You didn't say what your objectives were,but if you go up to the search at the top of the page-there are some fine threads on chuck rolls and shoulder clod.

In Texas,the shoulder clod is especially popular.

These meet a lot of the commercial uses of brisket,with better yields and less work.

Over here in the East,the chains like to use bottom round as their approach to beef.

ronny,

I'd be interested to hear why you say that.

In Okla, and in Texas, when I've bought packer trims (the ones with all the fat) they are usually in the .99 to 1.99 range.

Flats, without the fat, typically go in the 2.95 to 3.95 per pound range.

Are you buying at a store or from a distributor?

Smokin'

you all are touching a subject that I am curious about. What is the typical difference between retail and distrubutor level pricing on meat? In the radio business, its right at double you buy it for a dollar and sell it for two to make the profit. I see brisket for .99 to 1.09 at the retail stores and got one yesterday for .49 on sale, so how much money are they making on the retail level? I've been thinking about some sort of business just not sure which yet.

Smokin,
I am buying the briskets from grocery stores,Walmarts etc.I am new to this and fixing to go into business and was trying to find out the cheaper cuts of meats that I could make a profit with and keep the price down for the customers( as we all are trying to do).
Thanks Ronny