I bought a whole beef cattle and have two of these, basically identical seems very flat for a whole brisket. Came from a 700lb hanging weight beef cattle, which is on the relatively smaller side I believe.
Trying to figure out if I should use a different butcher next time.
by rippedmalenurse
6 Comments
It looks right. As far as if you should use a different butcher, eat it first then decide.
It looks like the butcher cut away most of the point and just left the flats. Probably turned it into burgers.
Missing a big portion of the point.
He kept the flat which is usually the prettier “sliced” portion of the brisket and let off the point which is larger, fattier, and usually chopped rather than sliced
He cut the flats off of em. Probably 8-10 inches I’d speculate. At 700lbs hanging, the size of the point is right, just the length is off. He could’ve messed up the trimming and just ground it, he could’ve kept them, there’s no telling for sure unless you have another package somewhere that’s just the brisket flat.
I had a butcher once who processed a whole heifer for me. 750 lbs hanging, and I didn’t get a brisket one. I was beyond ticked. Called em up, and they said they don’t typically keep them and ground them both. Needless to say, they were not used again…
Cut off a large amount of the point and left the whole flat. You can tell because of the position of the deckle in the second picture. Could just be that butcher breaks a certain way, and the brisket comes out that way. Lots of guys who break on the band saw get some funnier shapes and stuff like this on some things. There could be other reasons also, but who knows. Looks like a good brisket, though, for sure!