Meat prices in your area.

[deepsouth]

 

[Smookey]

Where in PA are you getting $6/# brisket? I can't find it for less than $8 or $9

flat USDA Prime for $7.99 here in NY.

The shoprite that I hate much is $7.99 and I can tell it is select. Thin, creepy and disgusting like if you are chewing rubber. I saw the butcher putting them from Tyson case.

 

[Smookey]

At Walmart Brisket is $2.97 up from $2.48 two weeks ago in Pittsburgh. At GFS its currently $3.10, both are choice.

GFS do they sell to the public?

 

[Enrico Brandizzi]

Let me tell Y'All how much I pay for USDA CHOISE Creekston Farm brisket: 16 Euro / kg.

What do You think ?
Is this compatible with the original idea of BBQ food (as Ive read in all historical bbq posts)???

 

[GreenDrake]

I went to my local guy who gave me a decent deal on case pricing last year, this year, I am not sure what his story is, from what I see pork should be down substantially, but he upped his pricing to me for Compart Duroc to the point I am done there, $8 a pound for ribs on a case price? No Thanks. I love Compart for comps, but even ordering direct from them is an additional $185 for shipping. Probably switching it up at this point. Beef, I can still find excellent brisket for around $5 a pound, prime, grass fed.

 

[jemezspring]

Brisket $3, chuck roast $3.50, ground beef(75-25) $2.50, butts $1.29, spare ribs $1.99-$2.49, chicken leg quarters .39, chicken breasts .79-.99, wings $2. Prices per pound.

For the past year I have been seeing the above prices just about every week. When a sales comes around I can get chuck for $2.50, ground beef $1.79, ribs $1.50, leg qts .25.

 

[bstuk]

Just bought a brisket and ribs for the game on Sunday.
WalMart brisket 2.97 up from 2.49 per pound
St. Louis cut ribs at Costco 2.67 per pound
Butts have been .99 to 1.29 per pound on sale at the food store.

 

[Funky D]

In Houston, it's all knowing where to look....

 

[daninnewjersey]

In Houston, it's all knowing where to look....

Holy crap.....talk about a steal. I'd buy every piece they have.....

 

[Funky D]

Holy crap.....talk about a steal. I'd buy every piece they have.....

Bought 3, ran home, cranked the propane up to 11, made sure it was the real deal, and then yeah.... ran back and cleared em out.

 

[MisterChrister]

In Houston, it's all knowing where to look....

Holy crap.....talk about a steal. I'd buy every piece they have.....

I get a free steer every fall, and I'd STILL buy every piece they had at that price!

 

[mchar69]

Let me tell Y'All how much I pay for USDA CHOISE Creekston Farm brisket: 16 Euro / kg.
What do You think ?

Enrico, that's about $13/lb US. I hope you enjoy every bite!

 

[Mo-Dave]

Most probably expiration dates loomed for those prices. My experience any time food is that cheap means it is bad. Because of liability we are afraid to serve.

If that is what you really believe, you either have a lot of extra money to waste or you don't know food very well. I have never bought cheap meat that was bad, I often buy reduced for quick sale meat, which this was not, and produce without a problem if it is handled right.

I have no problem serving this meat to anyone, the sell by date was the 4th but I often leave a cryovac brisket in the fridge for several weeks with no ill effects, called wet aging. Sell by only means that is its preferred peak freshness but can be stored much longer or frozen even longer. The hamburger on the other hand I may leave it in the fridge for as long as a week before I use it or freeze it. Even if it gets a little gray does not mean it is no longer any good, same goes for almost any food past its sell by date.

Be not afraid, least you have a good meal and save money at the same time.
Dave

 

[Mo-Dave]

I forgot to mention this is a full packer choice. I would never buy just a flat, for a couple reasons, they are way overpriced and the fat has usually been almost entirely removed, which makes it hard to cook without it getting dried out, plus the point is my favorite part of the beast.
Dave

 

[Smokey Lonesome]

You're not far from me, I'll have to check out Costco

Just at Costco and brisket flats were $4.39/lb but they were around 5-6 lbs and really thin. So I bought a few chuckies for pepper stout beef this weekend for the Super Bowl.

 

[Happy Hapgood]

Stopped in for a Superbowl brisket and found this.

 

[pjtexas1]

Around $2.50 for select and almost $5 for prime today. Not good at all.

 

[Smookey]

If that is what you really believe, you either have a lot of extra money to waste or you don't know food very well. I have never bought cheap meat that was bad, I often buy reduced for quick sale meat, which this was not, and produce without a problem if it is handled right.

I have no problem serving this meat to anyone, the sell by date was the 4th but I often leave a cryovac brisket in the fridge for several weeks with no ill effects, called wet aging. Sell by only means that is its preferred peak freshness but can be stored much longer or frozen even longer. The hamburger on the other hand I may leave it in the fridge for as long as a week before I use it or freeze it. Even if it gets a little gray does not mean it is no longer any good, same goes for almost any food past its sell by date.

Be not afraid, least you have a good meal and save money at the same time.
Dave

Obviously quality and taste is something you do not understand. I can never risk quality for few dollars. Unlike you, I will not dwell if the pound of brisket is $3.35 vs $3.75. Dry aging is a must in our business so I do not need your comments about wet aging and dry aging. Another trick we use in the beef business is the word “manager special” which is nothing but cheap meat that is a must to go. Do not preach us about the sell by date. We can freeze the meat. We can send it to processors, but we will never do that because we know that the quality stinks. That’s why YOU buy the creekstone brisket frozen as a rock and it takes you 2-3 days to thaw

Well Sir if you sell grey burgers and expired produce thinking it is fine and saves money, you should know that on one day this will hurt you, and it will be very bad both to your wallet and to your reputation. Health inspectors were created for poor dirty joints like your taste.

 

[Mo-Dave]

Obviously quality and taste is something you do not understand. I can never risk quality for few dollars. Unlike you, I will not dwell if the pound of brisket is $3.35 vs $3.75. Dry aging is a must in our business so I do not need your comments about wet aging and dry aging. Another trick we use in the beef business is the word “manager special” which is nothing but cheap meat that is a must to go. Do not preach us about the sell by date. We can freeze the meat. We can send it to processors, but we will never do that because we know that the quality stinks. That’s why YOU buy the creekstone brisket frozen as a rock and it takes you 2-3 days to thaw

Well Sir if you sell grey burgers and expired produce thinking it is fine and saves money, you should know that on one day this will hurt you, and it will be very bad both to your wallet and to your reputation. Health inspectors were created for poor dirty joints like your taste. For someone that does not know anything about me this is just about the most asinine thing I have ever read leveled at me Oh what the heck have another drink.
[/QUOT

Sorry if I gave you the impresion I was in the business of retail I am not. Of course I would not sell grey meat, or expired dates if I were, none of what I buy for myself is like that either, and it is not for resale. If you are in that business I guess I understand where you are coming from, but I did not get that out of what you posted.

Sir I live on a budget after raising 5 kid on a minimum wage forcing me to look for bargains, I am one of the shrewdest shoppers you will probably ever know. I know a good buy when I see one. The quality of my food has never suffered because of it, also have never ever bought a frozen brisket and don't think I have ever seen one unless I froze it after it was bought. By the way I have worked in many very fine restaurants, I have been called a chief but think of myself as a down home cook. In some of these restaurants we dry aged and cut a lot of our beef steaks, mostly from whole steaks, beef tenderloin, also hung to dry age whole beef clods or steamship rounds, so I do know a little about aging.

I know good quality but I also know the value of a dollar, so even if I had the money to buy something like a wagyu brisket I couldn't bring myself to pay that kind of money and sit still to eat it. I am a believer in the theory there is no such thing as a bad piece of meat, only bad cooks. After all is that not how things like brisket, butts and ribs came about, with good cooks taking bad meat and making something wonderful, a Butcher told that to me once.

I guess I look at food a great deal differently than you, mostly due to my lifestyle and financial circumstance, even though today the kids are out of the house and I can afford the very best of anything I desire I don't, my money came hard to me so I have an equally hard time squandering it if I don't have to. You Sir must not be as challenged, so good on you.
Dave

 

[Mo-Dave]

Dang, I had to double check to make sure I was still in Q-talk and not in News and Politics. The waters a little rougher than I remember the last time I was here, it's been awhile. In fact News and Politics has made me quite the mellow fellow these days, need more BBQ. Feel like I was rode hard and put away to wet age.:icon_smile_tongue:
Dave