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Re: Meatpacks.co.uk

PostPosted: 19 Jun 2014, 06:12
by 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.

Re: Meatpacks.co.uk

PostPosted: 19 Jun 2014, 09:13
by 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 :)

Re: Meatpacks.co.uk

PostPosted: 19 Jun 2014, 13:49
by aris
So, looking at the Eblex guide, which cut would you want?

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

Re: Meatpacks.co.uk

PostPosted: 19 Jun 2014, 17:52
by TakingtheBrisket
aris wrote: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

Re: Meatpacks.co.uk

PostPosted: 19 Jun 2014, 18:10
by 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!

Re: Meatpacks.co.uk

PostPosted: 19 Jun 2014, 19:16
by aris
Which of those is the point?

Re: Meatpacks.co.uk

PostPosted: 19 Jun 2014, 19:51
by TakingtheBrisket
aris wrote:Which of those is the point?

The cap

Re: Meatpacks.co.uk

PostPosted: 23 Jun 2014, 09:09
by AdamSmith
Hi

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

Ta

Re: Meatpacks.co.uk

PostPosted: 23 Jun 2014, 11:10
by aris
TakingtheBrisket wrote:
aris wrote: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? :lol: 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.

Re: Meatpacks.co.uk

PostPosted: 23 Jun 2014, 15:27
by TakingtheBrisket