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re: Dispelling Beef Misconceptions on the F&D board
Posted on 12/31/18 at 5:24 pm to dpd901
Posted on 12/31/18 at 5:24 pm to dpd901
Appreciate the effort and time it took to write this. A close friend of mine is a very large cattle rancher and produces a huge amount of beef master cattle. He says Walmart’s beef is handled, treated, and processed differently than the way most wholesale beef is. Is there any truth to that or is he just mad that they have more bargaining power and set their own prices?
Btw I always get crucified for saying buying prime brisket is pointless because you’re cooking it long enough to break down all of the fat and marbling. Am I a dumb arse? I’ve always had a lot of luck with my brisket and never buy anything other than what is on sale.
Btw I always get crucified for saying buying prime brisket is pointless because you’re cooking it long enough to break down all of the fat and marbling. Am I a dumb arse? I’ve always had a lot of luck with my brisket and never buy anything other than what is on sale.
1
Posted on 12/31/18 at 5:50 pm to Stexas
quote:
. He says Walmart’s beef is handled, treated, and processed differently than the way most wholesale beef is. Is there any truth to that
Wal-Mart’s Buying power has a lot to do with their pricing. I can’t speak specifically to their processing. I wasn’t familiar with their business. They might be injecting saline into their meat in some cases. The label will tell you a lot if you read it carefully. What does save them money is they buy “case ready” so it’s butchered into cuts at a big facility with mechanization instead of paying butchers in the stores.
As far as Prime Brisket, my personal opinion is the grade is MORE important on cuts like that. I’ve cooked select and no roll briskets and they don’t come out near as good... especially on the flat.
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