Competition Meat

Discussion in 'General Discussion' started by golfpro2301, Nov 9, 2015.

  1. golfpro2301

    golfpro2301 Smoking Fanatic

    I have been competing for a little while now and most of the time I get the two pack of butts, ribs from BJ's wholesale, and USDA choice  briskets from a local chain restaurant. I have experimented with wagyu from SRF and oh man was it good. I really could tell a difference. I havent been able to find CAB briskets in Jacksonville, FL. Anyone know where to get them. The Smok'n Flamingo is next weekend and trying to get everything prepared. Also, a while back a butcher told me all boston butts are frozen at some point. For those of you that have been around the meat game for a while is that true? 
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Can't help on the Brisket but ALL butts? No Sir...The big packers like Tyson's IBP division offer both fresh and frozen Pork products and super chill, 28°F, fresh pork to extend shelf life during transportation. But it is not all frozen at -20°F. Not to mention the hundreds of home town butchers that slaughter 100 or so pigs a week for distribution to restaurants and farmers markets...JJ
     

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