He is in Old Town Chicago IIRC. $7 is probably reasonable there.

Packer prime. I have a pic somewhere here of one.

A whole 15lb brisket for $40? that's 2.66 for USDA Prime? they would grind it into burgers first.

https://www.cane.com/wp-content/uploads/Smoke-3.jpg


You are dead on, They call it commodity prime.

Finally I told it I was a wholesale customer and got this for results. I do not know if store prices are the same.

https://s13.postimg.org/etjquh807/brisket.png

I will agree that for 3X the price I can trim it and age it myself but S(l)am's doesn't keep prime here on a regular basis and frankly, it prime in marbling only.

Maybe $50. I didn’t even realize it was prime till I got it home.

I do pay out the ass a little but all the beef from my local is aged, trimmed, and from local farmers.

My father in law raised cattle in SE MO, grass fed with his own heirloom corn finish and what I get here is as good as what he raised. They were aged and butchered in Republic IIRC. He raised Duroc pigs too. If he would have done the Wagyu, I'd probably still be married to his daughter.

I edited above post, if that price is correct, thats a deal. You cooking website has a great article about why high grade Choice can be better than prime. it was TLDR but it had to do with all the factors that make premium choice better meat vs the marbling that makes it low grade prime.

I gave up my Costco membership because I don’t have the storage space to buy bulk. So I pay a bit more for beef. Still $7/lb for brisket isn’t unusual here. Even when I was in KC a few years ago I thought brisket was too expensive. It’s a poverty cut, the definition of overrated at these prices, though certainly delicious when the few do them right.

I picked up 8 briskets last year from Walmart for $1 a pound. I bought every one they had on hand

At that price you think they would have donated it to a soup kitchen...Another reason I only go there if I have too.

That was a steal and was that Tyson Choice or Select.

https://i1.wp.com/www.biofortified.o...de-shields.jpg

Duroc is the best tasting hog on hoof!! Gramps did Landrace, Hamp, and Duroc and there was no comparison. Since gramps died and the farm is basically no more, when we butcher we have to go with a local farmer. He has a goofey Landrace crossbreed. Its better than store bought, but it ain't no dirt lot Duroc :shake:

I want to say it was National Beef. I don't recall the grade. But for a buck a pound I wasn't too worried. They had Prime Rib Roast for $2.24 a pound about two weeks after New Years. I generally don't Walmart but for those prices I can't let it slip by.

I live in a high rent neighborhood. Walmart's are located on the other 2 points of a triangle.I pay the price, trying to be frugal, and move on vs going to Walmart...

You could give it to the truck drivers...ROFLROFLROFLROFL

We are arguing the grade of beef on what was once considered the worst cut of beef. Slave owners considered it inedible and gave it to slaves. They in turn discovered if cooked slow and low it became edible and delicious.

Brisket is a cut I look for cheapest price because I know if I do it right I will turn it into something out of this world.

Huh. I have never heard that slave owner story. It does make sense though because like you insinuated, if it isn't done right, it ain't worth a nickle. But good brisket is the bomb :clap:

Same with ribs. Cooked incorrectly, they ain't fit for a dog.

I live out in the sticks. It's a drive no matter where I shop. Typically I bypass the Walmart all together, but I don't mind finding a deal if I stop.

in the parking lot? :D