What size of a brisket would a year old 90day grain feed steer and heifer wiegh? I do know the breed will have a little to do with it.When picking out choice grade packers. Should I be more concerned about marbling or even flat.
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I'm no expert,but have killed a cow or two to eat,and have cooked a few briskets.
A good feeding black and white face cross, yearling steer,which is about ave we might raise, goes around 600+ lbs, when fed out.
Can't guess about size of the packer.
PMessage butcher bbq and he might have a guess.
I'd be a whole lot more interested in internal fat/marbling.
I wouldn't mess with a flat,unless it was for a cater.
Just to eat,anything over about seven lbs seems to suit restaurants.
For comps,we'd rather see about 16 lbs.
Hope this helps a little.
A good feeding black and white face cross, yearling steer,which is about ave we might raise, goes around 600+ lbs, when fed out.
Can't guess about size of the packer.
PMessage butcher bbq and he might have a guess.
I'd be a whole lot more interested in internal fat/marbling.
I wouldn't mess with a flat,unless it was for a cater.
Just to eat,anything over about seven lbs seems to suit restaurants.
For comps,we'd rather see about 16 lbs.
Hope this helps a little.
I got a select from WW that wasn't trimmed but weght15.9lb.I now have a 12.9lb brisket chose from sams.I would say the point was better trimmed.The select was longer,but that wouldn't matter (maybe?). I guess is what I'm saying is that they looked the same, should I have trimmed the point on the other?
I was right thinking on the marble,but how much tollorence (for home smoking) should I have on thickness in flat. I do like the idea of a good rest peroid. Thanks again!
I was right thinking on the marble,but how much tollorence (for home smoking) should I have on thickness in flat. I do like the idea of a good rest peroid. Thanks again!
Thanks to help from a past President,choice may be up to 70% of the cow.
Now,a bunch of ungraded,cutters,noroll,etc may be in the choice.
The select ,ordinarily may have been ground for burger,or used for pot roast.
But,if you have a cold counter with 100 packers in it,they are worth looking through.
The guys that grade may be spending a few seconds per carcass,taking a core sample from the loin.
You can bend the flat to find flexible,see if there is any fat running thru it.
Is it squared/rectangular,even,thick-it could be a decent choice.
If it is big,you can find some decent meat and learn about briskets.
If you are cooking for home,this is a great way to learn.
As to trimming,I'd maybe remove the couple big chunks of fat,and let the rest go.
After cooking,you can pretty much scrape off the remaining fat with the back of your knife blade.
Now some cooks would rather cook an IBP select,rather than an Excel choice.
We are in that group.
Different companies have different cutting and standards.
Hope this helps a little.
There are a lot of comp teams that use Sam's-for a number of reasons.
Now,a bunch of ungraded,cutters,noroll,etc may be in the choice.
The select ,ordinarily may have been ground for burger,or used for pot roast.
But,if you have a cold counter with 100 packers in it,they are worth looking through.
The guys that grade may be spending a few seconds per carcass,taking a core sample from the loin.
You can bend the flat to find flexible,see if there is any fat running thru it.
Is it squared/rectangular,even,thick-it could be a decent choice.
If it is big,you can find some decent meat and learn about briskets.
If you are cooking for home,this is a great way to learn.
As to trimming,I'd maybe remove the couple big chunks of fat,and let the rest go.
After cooking,you can pretty much scrape off the remaining fat with the back of your knife blade.
Now some cooks would rather cook an IBP select,rather than an Excel choice.
We are in that group.
Different companies have different cutting and standards.
Hope this helps a little.
There are a lot of comp teams that use Sam's-for a number of reasons.
Thanks!,
When I first got married I use to run with a kid that his Dad would winter feed 900-1200 Heifers and of course white face. They would send to Dodge City to be feed and sold as butcher beef. I think now they are selling out right to ranches in Nebraska and down South. I sure wish I could tell which ones was white faced!(lol).Thanks again.
When I first got married I use to run with a kid that his Dad would winter feed 900-1200 Heifers and of course white face. They would send to Dodge City to be feed and sold as butcher beef. I think now they are selling out right to ranches in Nebraska and down South. I sure wish I could tell which ones was white faced!(lol).Thanks again.
Yessir
Just got out my Sams choice brisket.When I was reading on the cryo it said Black Cayon Angus Beef. Do you know anything about them?
Never heard of them. Put the brand on like that is just marketing.
It might not even be CAB. Calling it Angus and Certified Angus aren't always the same thing.
No worries, just cook it, the brisket won't know any difference.
It might not even be CAB. Calling it Angus and Certified Angus aren't always the same thing.
No worries, just cook it, the brisket won't know any difference.
Having had a few of them rascals ,for a few yrs,I'll take a shot.
Never met a serious taster that could tell a pure Angus from a chicken thigh.
If you want your cows labeled "angus",it ain't hard.
The state assoc.used to charge $10,and you got listed.
The national assoc. used to charge $25 and you got a fence tag and a bumper sticker.
Now,some of them get real strict and post that the "mama cow" should be 10% red,or black,Angus.
The rest could be dairy cow,Longhorn,Easter Bunny,etc.
The attraction of Angus,in Scotland,was they were little/gentle/managable.
They were surefooted and could walk around on slick,iced rocks.
They had black face,so they didn't get pinkeye and go blind,like some whiteface.
Whiteface were expensive to treat,went blind,you sold them at auction for hamburger.
Angus could thrive in wet,cold,rugged terrain and live on moss/mold,etc.
Like Smokin' said,at least CAB are supposed to be in the better part of choice and I don't remember anybody claiming they were purebred angus.
Our sam's carried "angus packers" for awhile and other than being small,I couldn't see any difference.
The were the same price as Excel.
Now Publix and the supermakets charge a premium for "angus'.
Like Smokin' says,some have a bigger ad budget than others and black Canyon does have a better web page.
Never met a serious taster that could tell a pure Angus from a chicken thigh.
If you want your cows labeled "angus",it ain't hard.
The state assoc.used to charge $10,and you got listed.
The national assoc. used to charge $25 and you got a fence tag and a bumper sticker.
Now,some of them get real strict and post that the "mama cow" should be 10% red,or black,Angus.
The rest could be dairy cow,Longhorn,Easter Bunny,etc.
The attraction of Angus,in Scotland,was they were little/gentle/managable.
They were surefooted and could walk around on slick,iced rocks.
They had black face,so they didn't get pinkeye and go blind,like some whiteface.
Whiteface were expensive to treat,went blind,you sold them at auction for hamburger.
Angus could thrive in wet,cold,rugged terrain and live on moss/mold,etc.
Like Smokin' said,at least CAB are supposed to be in the better part of choice and I don't remember anybody claiming they were purebred angus.
Our sam's carried "angus packers" for awhile and other than being small,I couldn't see any difference.
The were the same price as Excel.
Now Publix and the supermakets charge a premium for "angus'.
Like Smokin' says,some have a bigger ad budget than others and black Canyon does have a better web page.
Thanks guys,
I had the same feelings, but wasn't sure. I did check web sight and thought it was pretty.I will diffently ask next time about bigger briskets, cause they were like Tom said 10-13lbs. It won't be bad but I'm not sure the excel didn't look better. I never did think all black was the best,but it will work ok in the cs020.
I had the same feelings, but wasn't sure. I did check web sight and thought it was pretty.I will diffently ask next time about bigger briskets, cause they were like Tom said 10-13lbs. It won't be bad but I'm not sure the excel didn't look better. I never did think all black was the best,but it will work ok in the cs020.