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apcowboy


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What do you do with these nowadays ????
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Eric open two boxes of chck roll yesterday and inside was some trimed fresh cry o vac biskets, it's been years since I cut these and then they weren't cry o vac. I was wondering if any of you cut these and what are you cutting them for nowadays lol I know what we use to cut them for lol but is there a new use for them ??




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Leon Wildberger

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Burgermeister


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We're selling lots of briskets at 4.89 lb. On sale. Normally $4.99. Very well trimmed. Very popular item for Passover.
Not often, but sometimes we'll slice them into about 1 inch thick strips and call it boneless short ribs.

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gman1974


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well you can trim them up and put out as fresh briskets or trim and cut up for stew meat or use for making cubed steaks.

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Meat Monkey


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Are those briskets or what we used to call plate boil? They look a lot fatter than the cryovac briskets we get. We have a few ranchers who like to slow BBQ briskets but we never seem able to sell a whole case. When that happens we'll slice them sideways about an inch and a half thick, turn them on their side and sell them for boneless short ribs. They look nice! Otherwise they made good hamburger lol.

Did you know briskets are also popular around Passover? If you have any kind of a Jewish population you may get some requests this week.

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Burgermeister


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If it is a brisket, it's the whole long piece instead of just the thicker half that we usually get.

I agree that it's hard to tell from the picture what that actually is. It could be boneless plate. The brisket attaches to it.  Everywhere I've ever worked, that's ground up. We did have a stamp that said "boiling beef" on it, and if ordered that way when you buy a whole forequarter (or side), we'd leave it bone in cut it like  short ribs. They'd be real fat and I guess for soup.
On the outer part of the plate is a thin sheet of meat that some call the "flutter muscle". It's the other part of the elephant ear from the hind Q. You've probably seen cattle shake the flies off their body with that muscle. That thin piece of meat is very popular in Argentina.


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Bryan W


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I have never seen one of those so can't help but yall teaching me something though

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alive


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The plate is nothing good but regular trim,the brisket point is what people starting to buy more.Thanks to the USA BBQ shows.everybody wants to try it and see if it is agood as some of those dudes.
We sell about 30lbs every 2 weeks we seel for 5.09 a pound.

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apcowboy


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you got a point there alive lol  guess we should give a big THANKS to Texas B B Q brisket  I read where everyone wants to do the Texas thing lol

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Leon Wildberger

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masteryeti


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That's a boneless plate. If you have the time, a good cure and a decent smoker, make beef bacon out of it. If you feel like triming it out, you can get some stew or cube steaks but it's easier to grind. We got in some brisket with the deckle still on the other day, I hadn't seen that for quite some time.

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Burgermeister


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Here are some bones from a plate. This is from our grass fed beef. Inspected, but not graded (it's not choice)

 I know it's a poor pic, but can anyone identify the bone behind the plate/ribs?
Click on the pic to make it larger.



-- Edited by CarniceroLarry on Thursday 13th of May 2010 03:53:28 AM

-- Edited by CarniceroLarry on Thursday 13th of May 2010 03:54:15 AM

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apcowboy


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 you know i'm old and half bind let me take a guess at a Aitchbone lol

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Leon Wildberger

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dedmammal


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that looks like a fred flintstone comb!! lol!!

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Burgermeister


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What do you do with these nowadays ????
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Here's another low quality pic (from a cell phone) taken today May 13.
This time the bone in question (from the above post) is not yet removed. The piece is on the edge of the table next to the short loin.  Again, it's grass fed beef, non choice. Flavor is quite different from grain fed beef.
Just beyond the round, down the rail is a tree of lamb breasts. Further down the rail, almost out of the pic is a tree of lamb legs. That's more lamb on the table next to the beef. Legs with sirloins still attached.

Uploaded with ImageShack.us



-- Edited by CarniceroLarry on Friday 14th of May 2010 02:44:34 AM

-- Edited by CarniceroLarry on Friday 14th of May 2010 02:47:36 AM

-- Edited by CarniceroLarry on Friday 14th of May 2010 02:49:39 AM

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alive


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for sure that is a sirloin butt,I think the name of the bone is Pelvic Girdle.It has been a long time naming bones.

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Burgermeister


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alive wrote:

for sure that is a sirloin butt,I think the name of the bone is Pelvic Girdle.It has been a long time naming bones.

You got it. Pelvic bone. The butt tender (head loin filet) has been removed already.

 



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apcowboy


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HEYYYYYY ALIVE !!  you the man     on this onePhotobucket

ALRIGHT LARRY COME ON WITH ANOTHER ONE!!!!

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Leon Wildberger

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butcher29


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i sell quite a bit of brisket roast ....in the summer i cut think steaks and marinate them in italian dressing they sell pretty well

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