Skip the steak, buy the brisket: Consumers need to be flexible amid beef bottlenecks

[Yo_Mama_Been_Loggin]

Skip the steak and buy the brisket. Start going for those big, bone-in options. And if you still want prime cuts and can afford it, consider buying directly from a local butcher.

That's one message from California cattle ranchers and suppliers as the closure of big meat processing plants across the country creates a bottleneck for processed beef. As they work hard to get their animals to market, buyers can help steady the supply chain by branching out.

"I always tell people, 'Why don't you want roasts?'" said Julie Morris, co-owner of T.O. Cattle Co. and Morris Grassfed in San Juan Bautista, which normally does brisk trade in steaks but has been overwhelmed by recent orders. "They are easy to cook. They are delicious. They feed a family. They leave leftovers."

As the coronavirus crisis continues to disrupt normal food supply chains, those in the beef industry are looking for new ways to sell animals, and stretch each one that gets to market further.

https://www.msn.com/en-us/money/markets/skip-the-steak-buy-the-brisket-consumers-need-to-be-flexible-amid-beef-bottlenecks/ar-BB13JRSa?li=BBnbfcN&ocid=hplocalnews

[qazplm135]

1. what about the cannoli?

.

[DFW]

2. Or, simpler yet.....

Skip it altogether.

I have cholesterol issues, so I haven't had a full meal with beef in nearly 20 years. I have a bite of someone else's steak sometimes when we are at some incredible steakhouse in Dallas or New York, but that's maybe once a year.

So, yeah, I'm REALLY flexible! I skip the steak AND the brisket. Not necessarily because I'm a good boy, but because I want to live longer!

[Nature Man]

3. Why?

Is brisket a cheap cut of meat again?

[rsdsharp]

5. Damned if I know.

The last time I bought a brisket flat it was $8 a pound, which I thought was pretty high.

[maxsolomon]

4. To cook roasts, you need to know how to cook, have the tools

And have the time to do so.

Or at least be willing to read a recipe and follow it.

Such skills are lacking in the populace right now. Sure, YOU know how, and so do I, but you'd be shocked at how many don't.

[lunatica]

12. This lost art will make a comeback

I think it already is. People have no choice, though this is one of the good outcomes. Family meals! Imagine that.

[jayfish]

14. Huh?

Brown the roast and throw it in a crock pot for the day with whatever vegetables and aromatics float your boat. I like to do a loaf of bread in the bread maker to go with.

[maxsolomon]

15. Yes, I know how.

I'm telling you ANY amount of effort beyond "grill a steak" is too much for many - a matter of will or confidence, who knows. These skills are fading out.

[jayfish]

18. I Know You Know.

I'm just catalyzing the absurdity of it. Oh, you can do the same with 4 pork steaks and a couple of cans of cream of mushroom soup. Serve over a bed of egg noodles or mashed potatoes.

[PufPuf23]

17. Buy a Joy of Cooking or an equivalent

cooking instruction manual.

I have a 1929 edition that was grandmother's and one given as a wedding present in 1977.

The 1929 edition has hand written recipes on blank pages and numerous recipes on cards.

The 1977 edition I presently keep on a coffee table next to my recliner for reference.

[GulfCoast66]

26. I taught myself to be a good cook with them. And love mine. But...

Mr. Google is your friend. One the rare occasion I now need a primer on a technique I go online. When I started deer hunting again 10 years I got a refresh on how to clean and break down a deer carcass. And some new things to do with the roasts besides grinding them with beef fat for burgers like I grew up with. Looking back it seems crazy to adulterate such a healthy meat with beef fat.

But occasionally I still read thru my Joy just because it was so valuable to me back in the early 90s when I was a newly wed and wanting to be a husband that does the cooking.

Have a nice evening.

[GulfCoast66]

24. Ok. I'm a good cook. Ringing my own bell, a very good cook. Even my wife admits it.

And she goes out of her way not to stroke my ego! I do all the cooking in the house although she is capable in the kitchen.

Anyway my 16 year old godson has been watching and helping me cook since he was 8. He is 2 hours away. Since the lockdown his father (my good friend) has been calling and asking for cooking questions for his son. I spoke to my buddy tonight and he told me his son has been making some great meals for them. It made me very happy.

Everyone should know at least basic cooking skills. For some of it becomes a real hobby that if more people discover will make our nation healthier. And happier.

Once you learn techniques not recipes there is nothing you can’t make.

[maxsolomon]

31. Agreed. But you have to have motivation or a teacher.

Many Americans grow up with Parents who do not have any skills and are not self-motivated to acquire them. They subsist on basics like PB&J, pre-packaged foods, and fast food.

This contributes to our nation's obesity problem.

[SeattleVet]

6. When I get a brisket it's usually the whole, untrimmed cut...

the last one I bought was 16 pounds. I had to cut it in half when I loaded it into the smoker.

Many people don't know that Costco has two types of stores - the regular consumer Costco that everyone goes to, and they also have 17 specialty Costco Business Centers around the country. The Business Centers usually don't have the usual consumer stuff - computers, jewelry, clothing, optical, samples, etc., but are very well-stocked with things that restaurants and convenience stores need. The sell the 'primal' cuts of meat - those big chunks that you'd cut into your typical NY steaks or sirloins. Whole briskets, pork butts, untrimmed ribs, and 'special trim', which looks a little like flank but needs a long, slow, wet cooking to make it chewable...it's what Mexican restaurants buy to make shredded beef for tacos, etc. If you have the storage space and are willing to break down large quantities of food these places can be a great resource. We go to ours several times a year, in between our regular bi-weekly Costco trips.

Our freezer is well-stocked with uncooked as well as things that I've grilled or smoked and vacuum-packed into meal portion sizes, and I'll probably fire up the smoker in the next week or so and do another load of ribs and a pork butt for pulled pork.

Here's some background info on the Business Centers - and you can check the Costco web site to see if you are lucky enough to have one near you. (The one we go to is about a half hour drive beyond the 15 minutes to the regular Costco, but well worth the trip when we need to stock up - and they do have a lot of things that the regular store doesn't carry.)

https://www.businessinsider.com/costco-business-center-better-than-regular-costco-some-say-2018-6

[Demonaut]

11. just visited mine in Denver, I usually get the vacuumed sealed steaks but today I found the kirkland

4 pack of bacon, none to be had at my regular Costco

[GulfCoast66]

27. Thank you very much. One in Orlando.

[Behind the Aegis]

7. Smoking a brisket today.

[Mosby]

8. First time?

I need to learn how to do that, I even have a hand me down smoker. What kind of wood do you use?

Me and the wife are putting in a garden right now, wish I started a month ago, it's been hot here.

[Behind the Aegis]

9. We have smoked brisket a few times.

We season with mesquite, and use hickory to smoke it. It can come out tough, so let it sit out for a bit.

[JustABozoOnThisBus]

21. "Sit"?

You might have guessed I know little of smoking, or any form of cooking brisket. My grill has a little box inside for wood chips, but I haven't done more than ignore it.

Is "sit" the same as post-oven "resting"?

Bon apetit.

[Behind the Aegis]

22. When cooking beef, it is better to let it come close to room temp.

There are different schools of thought, but I generally let the beef "warm" up some before cooking it. Has something to do with the meat being less constricted when cooked. We also let it "rest" for about 10 minutes after cooking to allow juices to resettle and allow the last few minutes of cooking to take place.

[GulfCoast66]

28. The key to brisket is to get a whole one with the fat cap intact.

If new to you the amount of fat might freak you out. But once you slice or chop it the fat is critical to good brisket. And the other poster is correct. Even 12-14 hour smoked beef needs to rest a long time before you cut into it. Like a steak. Never, ever cut into a steak until it is done to your preference and it has rested at least 10 minutes. Cut into a steak to check the progress? You just ruined the steak.

You called it. Same as resting a roast. Most people, even if the know about it don’t wait long enough.

Go online. YouTube can show you how to do anything.

It’s my hope Americans become the good cooks they used to be. Convenience food after WWII wrecked our cooking skills. That and most men refused to do it.

[JustABozoOnThisBus]

30. Youtube! Of course! Thanks. It's hard to find good food these days ...

[mercuryblues]

16. It's actually pretty easy

The big part is temp control. Low and slow is the way to go. Depending on the size, it can take 6-12 hours. At 225 degrees it is a bout an hour per lb. I like oak or hickory.

The day before, I lay out plastic wrap on the counter and place the meat on it. Trim off excess fat if needed. It should be about 1/4 to 1/2 in. thick. Make some slits in meat and put in cloves of garlic. I usually use about 1 clove per lb. Spice it up how you want. I use a mix of garlic powder, cajun seasoning, black pepper and a tsp of white sugar. The total amount should equal about 1/2 to 1 cup of spice mix, again depending on the size. Wrap the meat in the plastic wrap. Set in the fridge.

Take the meat out of the fridge and remove plastic. Fire up the smoker, When temp reaches 225, put meat directly on the grill, fat side up. Do not open the smoker to check on it. About 2 hours before done remove from grill, check the internal temp, put it on some it in foil and add some apple juice, wrap it up and return to grill. When you take it off you want it to be around 195 degrees.

[GulfCoast66]

29. I find that after about 8 hours the smoke is about where I like it.

So wrap in foil and move into the oven when I don’t have to fuss with it. A BBQ joint I know does this.

And you are correct. If not over 195 the connective tissue does not break down. But over 212 the thing dries out. Same with pulled pork. I try to keep mine at 200 for at least an hour.

And hopefully the other poster reads this advice; get the meat to room temperature before putting it on. Makes for more even cooking.

Have a great day.

[Politicub]

10. Beef is too expensive, and has been for a long time

Even what used to be cheap cuts of meat like skirt steak are so expensive per pound now.

[Marrah_Goodman]

13. I usually buy steak tips

First: I love them. Secondly: I can only eat tiny amounts at a time. So I buy pre-marinated bags of them at a local shop and separate them out into one piece bags and freeze them. If I had a family at home I would definitely cook roasts or briskets.

[GumboYaYa]

19. We like Cauliflower sliced into large steaks, roasted with barbeque sauce

We have also used celery root, mushrooms and tofu for meat replacements. They are fun to cook with and can completely satisfy a craving for a big steak without the cholesterol, environmental damage, cruelty to animals or risk of spreading Covid 19 from processing.

[Yo_Mama_Been_Loggin]

20. Speak for yourself

I've tried the cauliflower substitutes. I prefer it steamed or sauteed and seasoned with parmesan and crushed red pepper.

Tofu has to be seasoned otherwise it's pretty disgusting. It's also high in fat.

[Hekate]

23. This article was in the LA Times this morning. I haven't cooked a beef roast in forever...

...but one doesn't forget how. And soup bones...mmmmm... I am not averse to leftovers, either.

Hubby was intrigued enough that he looked up the two local meat markets. LOL. Grass-fed beef is not the inexpensive option -- however, as he was talking himself into it ("We don't eat that much meat at a time, and you make everything last." Yeah, I freeze a lot of stuff. ) I helped out by pointing out that it was definitely the more humane way of raising cattle, and the processing was bound to be more sanitary. And we'd be helping out a California industry!

Well, we'll see if we actually do this. I gave up beef almost entirely decades ago due to Mad Cow, but they get that way from eating sick cows turned into feed, not from eating grass.

[xmas74]

25. Brisket isn't cheap where I live

But we're known for our bbq so it's a pretty popular cut.