Salt Beef

[Vinny1971]

Hi Everyone. I am new to this Forum and need some advice.



Salt Beef. We prepare and sell Salt Beef bagels and we do the Salt Beef in-house. I use a local butcher and I was buying 20k of raw brisket a week. After 7 days of brining it, we boil it up. At this point, there was obviously some shrinkage. But the issue was the fat and grizzle. From 20kilo and after shrinkage we would have a further 2 or 3kilo of waste of fat.



After a while, I complained about this to the butcher and he moved us over to a cheaper cut of meat CHUNK and it did seem a bit better. But the problems persist. If we get 20K raw meat we are lucky to walk away with 9k. And it is so time-consuming pulling the meat apart.



So my question is this, is there another cut of meat that I can use that may cost slightly more, but is less time-consuming, and when it is cooked and less fatty?



Regards

Vinny

 

[SmokinEdge]

Welcome to the forum.
It is typical to lose 40-50% weight on brisket when cooking to an internal temp of 203-205F which is where the brisket gets tender, that’s just the rendering process.

Im assuming that your salt beef is the same thing as corned beef? If so I would try Top Round as a cut. It’s very lean but must not be cooked to more than an internal temp of 130-140F and sliced thin like deli meat. This keeps it moist and tender. You may have to inject the brine depending on the size of the meat pieces but Top Round is where I would look.