Mike in Roseville
Babbling Farker
Stopped by Restaurant Depot this morning to grab some supplies. Place was a ghost town. I was actually curious if they were even open as there were only 3 cars in the lot. They were.
Naturally I head to the meat cooler to look for some short ribs or briskets. One cryo of short ribs that was punctured and no cases. All the Angus briskets were gone. A few stray Select packers. No cases of either. Maybe I'm destined to get Chuck Roll or Shoulder Clod? Maybe pork instead?
I wander back to the head of the aisle where there is a cart marked for quick sale. There were two cases of Full Briskets on the cart marked "Zabiha Halal." Same pack dates on both. My quick math says they have been wet aging in their cryos for 50 days. I know people typically wet age them for 30-60 days so I figured this could work. Peeked inside the heavier of the two cases. No gray meat or fat. Everything I saw looked like a nice shade of red. Marbling on the flats looked way better than the stray Select briskets out.
Why not...
Markdown price???
$1.45lb!!!! :heh:
So a case of wet-aged and "blessed" packer briskets at a Texas price of yesteryear? Flipped a Benjamin and few coins to the cashier and got 5 choice briskets. Got the case home and opened it up. 3 were about 12-14 and two were a little bigger than that. All Cryos intact and 4-5 were really floppy. The 3 average ones went right into the freezer and the two bigger ones will be cooked tomorrow. Lets see if this gamble pays off.
Stay tuned!
Naturally I head to the meat cooler to look for some short ribs or briskets. One cryo of short ribs that was punctured and no cases. All the Angus briskets were gone. A few stray Select packers. No cases of either. Maybe I'm destined to get Chuck Roll or Shoulder Clod? Maybe pork instead?
I wander back to the head of the aisle where there is a cart marked for quick sale. There were two cases of Full Briskets on the cart marked "Zabiha Halal." Same pack dates on both. My quick math says they have been wet aging in their cryos for 50 days. I know people typically wet age them for 30-60 days so I figured this could work. Peeked inside the heavier of the two cases. No gray meat or fat. Everything I saw looked like a nice shade of red. Marbling on the flats looked way better than the stray Select briskets out.
Why not...
Markdown price???
$1.45lb!!!! :heh:
So a case of wet-aged and "blessed" packer briskets at a Texas price of yesteryear? Flipped a Benjamin and few coins to the cashier and got 5 choice briskets. Got the case home and opened it up. 3 were about 12-14 and two were a little bigger than that. All Cryos intact and 4-5 were really floppy. The 3 average ones went right into the freezer and the two bigger ones will be cooked tomorrow. Lets see if this gamble pays off.
Stay tuned!
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