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Old 05-31-2005, 01:13 PM   #1
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Certified Angus Beef (Brisket Question)

I recently read in one of my barbecue books (can't remember which one now) that there is a noticeable difference in flavor with certified angus beef. Called my meat distributor in Cleveland today to see if they can special order it for me. They said that they carry CAB in other cuts of beef but not brisket and that they couldn't imagine that anyone could detect the difference between CAB brisket and choice beef brisket.

Does anyone know anthing about Certified Angus Beef and what the difference is and will I be at a disadvantage in a competition by not using it? Thanks in advance for your input!
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Old 05-31-2005, 02:20 PM   #2
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CAB briskets are very good product and you know they come from a choice or better animal. The flavors is very good. I have always wondered about someone at a sales company that gets a call on product they can get yet they would tell you not to buy it.
CAB briskets run about .10 to .20 a pound more than non CABs out here.
There is a Herford program also and that can be very good eating.
Jim
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Old 05-31-2005, 03:14 PM   #3
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Quote:
Originally Posted by jminion
CAB briskets are very good product and you know they come from a choice or better animal. The flavors is very good. I have always wondered about someone at a sales company that gets a call on product they can get yet they would tell you not to buy it.
CAB briskets run about .10 to .20 a pound more than non CABs out here.
There is a Herford program also and that can be very good eating.
Jim
Jim,

Thanks for the information. It seems like the meat distributor was trying to pull a fast one on me but maybe not. They did say that they carried CAB but not CAB brisket. The problem I have in Northeastern Ohio is finding a place where I can walk in and buy a whole brisket at a reasonable rate. The meat distributor I have been using sells the whole brisket all the time (no special orders needed) but not CAB brisket. Other supermarket chains will order a whole brisket but at prices that are pushing close to $5 a lb. I did a little bit of research and found out that Certified Angus Beef is a brand and that only one out of 5 Angus' meet their standards to be labeled CAB.

Here is a good explanation:

http://www.certifiedangusbeef.com/press ... _08_04.PDF

CAB Fact Sheet:

http://www.certifiedangusbeef.com/press ... tSheet.pdf

Where to buy:

http://www.certifiedangusbeef.com/buy/index.php
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Old 05-31-2005, 06:14 PM   #4
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I pay $1.79 a pound and can get Kobe for about 1.89 to 2.10 a pound right now. It helps to live out here and the WBBQA connection doesn't hurt.
Jim
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Old 05-31-2005, 06:25 PM   #5
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I don't know. I've always used "choice".
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Old 05-31-2005, 10:08 PM   #6
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There is a difference. It is very subtle. IMHO CAB is "easier" to cook. They are smaller and go over faster. I've used choice and CAB in comps with equal success. I've never cooked Kobe but if I run across one I'll surely put it on the pit. Experimentation has no cost boundries. #-o

Good Q!

Jack
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Old 06-01-2005, 08:54 AM   #7
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Quote:
Originally Posted by jminion
I pay $1.79 a pound and can get Kobe for about 1.89 to 2.10 a pound right now. It helps to live out here and the WBBQA connection doesn't hurt.
Jim
Jim,

You might want to consider a meat export business to us poor folks in Ohio. Isn't Kobe beef the beef that they were making those $50 hamburgers out of in NYC?

How did the Washington State BBQ Championship go for you this weekend?

Please fill us in. Are you still cooking with Chris Lilly and Dr. BBQ?
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Old 06-01-2005, 09:37 AM   #8
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Quote:
Originally Posted by Jack W.
I've never cooked Kobe but if I run across one I'll surely put it on the pit. Experimentation has no cost boundries. #-o



Jack
I believe Jim is getting the best price in America. From what I've heard, that stuff is ridiculously expensive.
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Old 06-01-2005, 10:13 AM   #9
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The Kobe beef we are getting is a cross between Black Angus and Kobe (American Kobe), the fat content is very high. Cooks faster and does have a different flavor than most other beef I have had.

I got a call from the group that put on the competition this last weekend and they asked me if I could cook some pork for there vending at the competition. I said I had some room since I was using the Traeger and they had a number of other teams that were going to cooks some also. It turned out they didn't have the other cooks lined up. They brough me 300 pounds of butts. To say the least you can not cook a competition and that much pork and expect to have what it takes to win. You have to push too much air through the pit to get that much meat up to temp and turn-in morning everytime I turned around someone would have the pit open to remove the vending material. In this case being a nice guy bit me in the ass. Their chairity made a lot of money, much more than they did last year.

We cooked an anything butt turn-in that was Smoked Salmon in Puff Pastry that took second and got a 4 th in ribs.
Jim
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Old 06-01-2005, 11:19 AM   #10
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Jim,

Congratulations on your accomplishments in the anything but and ribs category. Have to say I'm most impressed by you taking one for the good of the local charity. Speaks very well of you. Good luck next year!
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