I have gotten these briskets before and am not very happy with them so far. Could be my inexperience so that is why I question this. What is the grade of meat for these briskets? Anyone know? It is not stamped on them as far as I can see. I want to get a choice cut to see if I do better with the brisket.
If it is not stamped on the meat itself it should be on the plastic cryovac. inside of a circle or sheild listing the grade select/choice
At Wally World you have to be patient (at least at mine).
If it is not marked, it is a select grade.
Sometimes I may go two weeks before I see a Choice.
And when I do find them I get 3 or 4 and stick some in
the freezer for times when I can't get them.
Yep ifin it aint marked it is prob select.
It should be on the bag.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/brisket/100_0589.jpg)
Crappy picture but you get the point,,,,,,,,,get it? ;D
yes, I have seen it stamped on the bags before but i wasn't sure what the grade is if there is no stamp. Sounds like the ones I see are all select which is a shame since they were actually pretty nice looking and BIG
Quote from: jimmyb on September 27, 2011, 02:39:18 PM
yes, I have seen it stamped on the bags before but i wasn't sure what the grade is if there is no stamp. Sounds like the ones I see are all select which is a shame since they were actually pretty nice looking and BIG
Just keep checking. One week mine has select and another week
they have Choice and the price is always the same.
There's just something all wrong about buying a brisket at WalMart.
Probably Chinese meat :(
Quote from: Ka Honu on September 27, 2011, 05:08:14 PM
There's just something all wrong about buying a brisket at WalMart.
Not everybody can live in the perfect world like you Paul.
I've noticed the select has more fat content than choice in briskets, sooo if I'm cooking a tuff and easy piece of meat to dry out I'll go for the select everytime.
:o
Say What?
I can't say I've bought any quality meat at Wal-mart.
The Brisket you buy at Sam's is the same Brisket you buy at Walmart.
That is the only meat I buy at Wally World.
But if you have had bad luck there, don't buy meat there.
I've had bad luck at Sam's, but it's (much) better than it used to be...
Had pretty good luck with beef lately.
And it's all Choice.
I had purchase an Excel ungraded brisket from Wal-Mart a few years back and never do it again. Excel is the name of the beef company that packaged the meat. It was all fat (I'm not talking about marbling), and tough. It was USDA inspected as required by law, but not graded. Grading of beef is optional, and it was most definitely select.
In my area Sam's rarely will have brisket and when they do it is only flats. The meat cutters behind the counter state there is not enough demand. But when they do get briskets in it is either choice or certified Angus.
The Briskets I have been getting is IBP and not Excel.
Thank you Habs! That's what I'm talking about. Tried it and it was not a good brisket at all. Never saw any grading on it which is why I asked the question. I think you confirmed this for me. Never buy my brisket at Walmart.
Quote from: jimmyb on September 28, 2011, 06:20:32 PM
Thank you Habs! That's what I'm talking about. Tried it and it was not a good brisket at all. Never saw any grading on it which is why I asked the question. I think you confirmed this for me. Never buy my brisket at Walmart.
Yeah! The brisket was pretty bad, but many have posted they've got some good briskets from Wal-Mart. Just make sure if they have them that they are graded as "Choice". If you don't see a grade, it's a crap shoot, and likely it is select.
I must be one of the lucky ones. The local Sam's Club always has a cooler full of packer briskets. They typically are black angus and choice grade. They will also have a lesser quality packer brisket too.
My Sams Club does not even have briskets. I was disappointed in that. My local Walmart does have them though as stated in this thread.
At Sams, ring the bell and ask the meat man - they often have them in the cooler, but not in the displays.
I guess I differ on the grading. Having grown up with ungraded ranch grown beef, and starting my bbq journey on that same beef, I can't say it makes much of a difference. Once you do the low n slow mojo, hopefully much of the collagen has been melted and the toughness gone. I've cooked a number of ungraded clods also and not have had trouble with toughness. Now, I can't take a select or ungraded brisked off at an IT of 180 - I usually get it up to 195 or 200. I also would not go into a contest with a select or ungraded. I think they are downgraded as well as some of the primes and kobes. I believer the primes and kobes are too rich for many judges and the selects and ungraded they recognize because of fat distribution. I prefer CAB in competitions - with choices second.
I have heard and not entirely sure itis true, that the meat cutters at Sam's do the cutting for the Walmart stores. This obviously does not apply if it is cryovaced though.
Daryl