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Newbie - Angus beef question


Joined Aug 14, 2010
I have been reading from this outstanding website for a few months now, posted one question, but never formally introduced myself in Roll Call, so hello from west texas! I have quickly become addicted to the awesome world of smoking meat and find myself reading from this website almost daily. I find the people and information here top notch!

Now my question, I saw some Angus beef briskets at Sam's today for approx. $1.98 per pound. Compared to brisket at Target for example that costs approx. $1.15 per pound the Angus seems pricey. Is this type of beef worth the extra cost? What do you people think?

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Master of the Pit
Joined Aug 17, 2010
Welcome. My humble opinion on the angus question is this. I don't buy cheap cuts of angus, I have before and cannot tell one iota of difference. Steaks, yes I can tell.


Smoking Guru
Staff member
OTBS Member
SMF Premier Member
Joined Dec 29, 2009
I would think that a cheap cut like a brisket for most of us, is good enough.  Now if you were in competition, it might be an different story.

I get 1/2 a beef every 12-14 months.  I can tell a difference between Dairy Cattle and Beef Cattle, but that's it.  Most beef from large processors goes in on to be processed and out to the retailer in just a couple days.  No hang time to age the beef.  This last beef we got was aged for 10 days in the cooler before it was cut up, and I know the farmer.



Rest in peace. Lost but not forgotten!!
Staff member
OTBS Member
Joined Feb 3, 2009
welcome aboard!

 I get choice angus for as cheap or cheaper than most grocers sell select grade beef for .   I stock up when it's available and on sale.

 Right now the sale price for , angus choice bonless rib roast is $6.99 /lb

 another store has select grade for the same price.

I try to buy a couple of whats on sale and put it in the freezer so that i have it on hand and at the best price.


Legendary Pitmaster
SMF Premier Member
Joined Oct 17, 2009
Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.

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