$22.50
That is just down right robbery for Brisket!
$22.50
That is just down right robbery for Brisket!
I've just found a butcher near me that is selling whole point end brisket @ $15.99kg They average around 4.5 - 6.2 kg I'm thinking they need to sharpen the pencil on that price. ?? None the less I'm excited to have found some and will pay the price.
The Beef Shed sell it for $11 per kilo, though the quality is a bit hit and miss from my experience.
Avon Valley Beef, never had a bad one from them, do it for either $11 or $12 per kilo.
I wouldn't use either of these for comps though.
I wouldn't use either of these for comps though.
For a comp, how many briskets does one need? Might be cheaper to buy a carton?
In the two comps I competed in we cooked two briskets at each comp, taking the best one on the day, both times we tried different ones, so the first comp was Margaret River "Wagyu" and a Cape Grim, we turned in the "Wagyu" and took our first place, second comp was Cape Grim and Beef Shed, we turned in the Cape Grim and took out second place.
What's interesting is I didn't think there was any real differece between the wagu and the cape grim, could have happily handed in either and I still think won on that day.
As for why did we go wagu, well, umm, I might have ed up slicing the CG, so decision was made.
@3x0du5 That all depends on the buyer i guess and if the same product scored the highest for brisket in any ABA comp recently
Which brisket? Which comp?
Pretty sure we've got the highest brisket score in WA in ABA comps.
Gingin grass fed sell their brisket for $16.99 which has a premium for a 10 day dry and 2-3 week wet age.
I understand it is less straight off the beast and into a vacuum pack.
I gotta get onto that Gingin Beef at some stage, like the look of their Beef Ribs.
That Margaret River Wagyu stuff was next level, very rich in both taste and cost though, was up around the $20-$22 a kg mark if I remember correctly? IMO Troy's Meats Brisket is hard to beat at $11.50/kg the one I had was right up there with Cape Grimm, it is grain fed though and some people aren't too keen on that.
As for pork ribs in Perth, I've given up on the full racks. It's supposed to be a secondary cut yet we end up paying $20/kg for bones. Just use the forequarter ribs now.
it is grain fed though and some people aren't too keen on that.
Grain fed beef will have better marbling than grass fed, BUT, Grass fed has a better flavor... I got a carton from Harvey Beef once, 3 full Briskets in the box, grain fed, cost me $11/kg...
Grain fed beef will have better marbling than grass fed, BUT, Grass fed has a better flavor...
Must be a subjective thing, the Cape Grimm stuff is all grass fed and I honestly rated Troy's brisket over it, same can be said for their respective tri-tip cuts. Not saying the CG was sub par at all just i thought the other stuff was just as good if not better. CG shorties are on another level though, yet to find anything as good as them.
Would love to give the GinGin stuff a go, seen a few rave reviews but an over zealous rep for GinGin made an ass of himself on one of the facebook groups fairly recently, highjacking posts, talking down others and their products etc, so out of principal I won't be buying anything from them.
over zealous rep for GinGin made an ass of himself on one of the facebook groups fairly recently, highjacking posts, talking down others and their products etc, so out of principal I won't be buying anything from them.
Sales people (I am one) should NOT bag other peoples product! That's not our job!
Agree. 1 of the first rules of being in sales.
anyone here selling beef?If so sell me some!!! And cheap
anyone here selling beef?If so sell me some!!! And cheap
Yeah ok, I've got some amazing stuff, it may look like pet rabbit, and may have some small bones, but trust me when I tell you it's the finest beef fillet you will ever have. Normal retail price is 180, for you, and you need to keep this price just between us, lets call it 75.
bare with me
Oh oh a point of view on different beef suppliers now that's a novel discussion (war in some cases, man this topic can get the testosterone going and polarise points of view and opinion) marble score, fat colour meat colour, ageing this list goes on and on and on all with the opinion sometime biased with the anonymity of the internet and posts from people who choose or not to choose to hide any underlining bias.
The age old question grain fed or grass fed (this is bull shit IMO really for most of us common folk like me at least) when some of us would have grown up with meat from the local butcher or mass supply supermarket (me personally central wheatbelt of WA and wouldnt have know how where or when the beast was raised before slaughtering).
Way back when Adam was a boy (which ever culture by the way) "slow cooking" of cheap cuts of protein was the only way how the masses could afford to eat protein.(and be able to chew old mutton, steers etc)
Boiled, stewed, BBQ etc many different ways of cooking different types of protein(even that delicacy the call offal) we haven't really taken into account aged dry aged hanging etc.
Any way where was I?
oh yeah back when just referring to the most common perception of the birth of BBQ in the US style, low and slow started (open for debate but for the sake of this post) when meat markets wanted to move on the tougher meats (after selling all the good stuff). So rather than throwing them out or turning in into meat meal i guess, they cooked the proteins on a open type, fire, BBQ pit.(some form of cooking with indirect or direct with "wood", don't get me started on this topic) digressing again.
And the point i am trying to make is this debate around grass or grain fed would not have been a consideration then, it is us the pretentious public who are now trying to improve a process of slow cooking tough pieces of meat, with a better "Grade"(marbling colour grain/grass fed, Breed) of meat.
So to ponder and open a discussion
Is it just trying to improve what was considered the best BBQing method of meat, or are we trying to short cut the essence or technique of slow cooking tough proteins? and sort contrary to what the whole thing of slow cooking started out like really.
Would love to give the GinGin stuff a go, seen a few rave reviews but an over zealous rep for GinGin made an ass of himself on one of the facebook groups fairly recently, highjacking posts, talking down others and their products etc, so out of principal I won't be buying anything from them.
That's disappointing.
bare with me
Oh oh a point of view on different beef suppliers now that's a novel discussion (war in some cases, man this topic can get the testosterone going and polarise points of view and opinion) marble score, fat colour meat colour, ageing this list goes on and on and on all with the opinion sometime biased with the anonymity of the internet and posts from people who choose or not to choose to hide any underlining bias.
The age old question grain fed or grass fed (this is bull shit IMO really for most of us common folk like me at least) when some of us would have grown up with meat from the local butcher or mass supply supermarket (me personally central wheatbelt of WA and wouldnt have know how where or when the beast was raised before slaughtering).
Way back when Adam was a boy (which ever culture by the way) "slow cooking" of cheap cuts of protein was the only way how the masses could afford to eat protein.(and be able to chew old mutton, steers etc)
Boiled, stewed, BBQ etc many different ways of cooking different types of protein(even that delicacy the call offal) we haven't really taken into account aged dry aged hanging etc.Any way where was I?
oh yeah back when just referring to the most common perception of the birth of BBQ in the US style, low and slow started (open for debate but for the sake of this post) when meat markets wanted to move on the tougher meats (after selling all the good stuff). So rather than throwing them out or turning in into meat meal i guess, they cooked the proteins on a open type, fire, BBQ pit.(some form of cooking with indirect or direct with "wood", don't get me started on this topic) digressing again.
And the point i am trying to make is this debate around grass or grain fed would not have been a consideration then, it is us the pretentious public who are now trying to improve a process of slow cooking tough pieces of meat, with a better "Grade"(marbling colour grain/grass fed, Breed) of meat.So to ponder and open a discussion
Is it just trying to improve what was considered the best BBQing method of meat, or are we trying to short cut the essence or technique of slow cooking tough proteins? and sort contrary to what the whole thing of slow cooking started out like really.
It's good to have choices! Some people pay more on the perception it must be better, or simply that they can and it's no fun if you can't pick a side and have an argument.
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