Not only is meat prices going through the roof but the quality is going through the floor. I have been cooking in contests for 14 years and have never had a worse brisket than a few weeks back. Paid 100 bucks for this Prime hunk of tire scrap. It was the worse brisket i have ever had...the whole point had gristle or some sort of course fibers running through it. I never did get it to break down,,,even after cubing and making burnt ends out of it. The flat had fat running all the way up into the meat, so when it was sliced it only left maybe 2 inches of actual meat.,,,and the fat had huge ugly blood veins running through it. I hope it was just a random bad, miss graded brisket that got through.