Meatpacks.co.uk

[Toby]

If you get the whole thing they are the same, from the same area. biggest problem is most people dont know what to order and butchers are too used to cutting in a certain way. anything below the 4kg mark tells me straight away that it is missing something or is going to be ridiculously flat which due to the lack of marbling will dry out during the cook.

For the grassroots teams my butcher get the briskets in on the bone and trims them for me matching my requirements. Getting consistent briskets already packed is just an impossible task which is why i am using USDA and Aussie Grain fed as a back up. Both of which contain decent marbling which is perfect for the art of low and slow.

[quietwatersfarm]

Agree it more a cultural thing here. Butchers think of brisket as a flat, rolled casserole/stew meat. They are taught EBLEX etc (probably hence the 'whole flat' and the scoring) as its all trimmed.

If its 'flat only' its only leaving our kitchen one way - Pastrami

[aris]

So, looking at the Eblex guide, which cut would you want?

http://www.eblextrade.co.uk/books/meat- ... .html#17/z

[TakingtheBrisket]

So, looking at the Eblex guide, which cut would you want?

http://www.eblextrade.co.uk/books/meat- ... .html#17/z

Flat with the cap

[quietwatersfarm]

Aris, in a way that's what I was meaning. This is how so much meat is cut in commercial terms and what I am looking for is both muscles just off the bone and left alone!

[aris]

Which of those is the point?

[TakingtheBrisket]

Which of those is the point?

The cap

[AdamSmith]

Hi

it's a 10kg box of loin ribs. We average 500-600g racks, so approx 10-12 racks

Ta

[aris]

Which of those is the point?

The cap

Ah ok..

So if I ask a butcher for Eblex Brisket B0001 or any of the other specific cuts listed in that catalogue - will he know i'm talking about? Is the Eblex system the standard in the UK or even EU wholesale market?

So for beef ribs, i'm looking at:

Brisket B009
http://www.eblextrade.co.uk/books/meat- ... .html#34/z

Which has me thinking - Brisket. If I get a bone in Brisket, will I be getting bits of this?

I don't know enough about bovine anatomy

There is also the B014 Fore Rib - which looks a bit like a pork baby-back.

[TakingtheBrisket]

Asking for short rib should be fine from butcher


www.twitter.com/@takinthebrisket
www.facebook.com/takingthebrisket
www.takingthebrisket.co.uk