Brisket question

[mobow]

I bought two briskets to smoke for thanksgiving day. One is a choice grade and the other is a certified angus superior grade. Have only cooked choice grade. Will the angus be any different? Keith

 

[HBMTN]

It will cook the same, and will be better. Good Luck!

 

[landarc]

I am not familiar with superior grade, is this a specific grade to Angus?

 

[swallytrip]

Not sure what it really is,im a butcher at sam's and we have our own specific angus grade beef that is supposedly only selcected from the top 2/3rds of the USDA choice grade beef. I dont know what yours specifically is but i will guarantee its probably just USDA choice. Most beef it there is...prime which makes up less than 1% of the whole us beef heard...choice the most common for the big chains and meat markets and such....select which is a little lesser grade that you probably will find in discount local supermarkes and smaller grocery store chains and little meat markets....utility grade which basically comes from dairy cows that dont produce anymore and isnt really graded or sold for human consumption. The way meat is graded is the cattle is split in half between the 12th and 13th rib and a optical computer takes a image of the marbleing of fat content there between the striploin and ribeye and that determines grade for the whole carcass.

 

[Q-Dat]

The way meat is graded is the cattle is split in half between the 12th and 13th rib and a optical computer takes a image of the marbleing of fat content there between the striploin and ribeye and that determines grade for the whole carcass.

To me this is a flawed system. It may be the only practical way to do it though.

I look at it this way. People have different body types. While many of us have roughly the same percentage of body fat, we may store that differently. I gain weight from head to toe. Other people gain it around their midsection mostly, and other people gain it lower body. My point is that animals are probably the same way. Just because a cow may have a fatty ribeye, that doesn't mean that the other cuts will be the same, and vice versa.

But I am no meat cutter, so maybe I need to shut up.

 

[mobow]

Not sure what it really is,im a butcher at sam's and we have our own specific angus grade beef that is supposedly only selcected from the top 2/3rds of the USDA choice grade beef. I dont know what yours specifically is but i will guarantee its probably just USDA choice. Most beef it there is...prime which makes up less than 1% of the whole us beef heard...choice the most common for the big chains and meat markets and such....select which is a little lesser grade that you probably will find in discount local supermarkes and smaller grocery store chains and little meat markets....utility grade which basically comes from dairy cows that dont produce anymore and isnt really graded or sold for human consumption. The way meat is graded is the cattle is split in half between the 12th and 13th rib and a optical computer takes a image of the marbleing of fat content there between the striploin and ribeye and that determines grade for the whole carcass.

Thanx for the explanation. I think that is what I have and the the certified angus beef superior quality is a marketing term. Will be interesting to see how they compare taste wise. keith

 

[Cook]

Your angus will be choice, just like your other brisket. Will (should) cook as similar as any other brisket out there.