For Cen-Tex. A 38.3 pound monster in the making.

The Cen-Tex Smoker · May 2016

Wardster said:

I actually see that as a perk to the guy's cattle business. Ideal for brisket? Maybe not, but don't overlook the other cuts where that kind of marbling is sought after!!!!

He's not hurting for business and I agree with you. The best hotel in Austin buys 100% of his ribeyes, strips and filets for their steakhouse. SGH said he ate 6 oz of it raw when he was trimming it and that it was incredible. I think the quality of the beef is undeniable.

Photo Egg · May 2016

The Cen-Tex Smoker said:

I'll let him off the hook:

I talked to him last night. he said the meat was incredible but there was so much fat that it was impossible to render it all out. grim had the same experience with his. He said about half of it was too fatty to eat but the parts that were meaty were "par excellent". This is pretty common with 100% wagyu- which is why SRF crosses them with Angus. So even though the meat was excellent, the yield was probably too low for using these on a regular basis. He did not want to say anything that was perceived as negative because he didn't want to hurt Josh's (The Ranger Cattle guy) business. I don't think it's negative to note what is known to be a common attribute of the breed. As you guys could see by the steak pics I posted on the other thread, the marbling is intense. Might be too intense for most people on an already fatty cut such as brisket or shoulder.

Anyhow- I guess you could say it was a mixed bag. The meaty parts were awesome but as a whole, it was probably too fatty for most people's preference. He probably ended up with a 20-30% yield after the initial trim and having to cut around the fatty parts

I'm going to try some of the steaks when he has some available and report back on those. I expect they are incredible based on the pics I've seen and the restaurants that take 100% of his production on them. I think that cuts like steaks might be better suited for the heavy marbling that is inherent to this breed.

This might be off track thinking...but at the price per pound, $6, of this extremely high quality brisket I bet it would outstanding mixed and ground into burgers with some nice lean beef. Correct me if my $6 number is off. The threads were moving fast.

blind99 · May 2016

It would be interesting to break that thing down into the point and the flat. It sounds like there's an insane amount of fat throughout it, so it's more like a 20 # brisket with an extra 18# of fat. I wonder if leanest part of the flat would be doable the way we usually cook packers.

The Cen-Tex Smoker · May 2016

Photo Egg said:

The Cen-Tex Smoker said:

I'll let him off the hook:

I talked to him last night. he said the meat was incredible but there was so much fat that it was impossible to render it all out. grim had the same experience with his. He said about half of it was too fatty to eat but the parts that were meaty were "par excellent". This is pretty common with 100% wagyu- which is why SRF crosses them with Angus. So even though the meat was excellent, the yield was probably too low for using these on a regular basis. He did not want to say anything that was perceived as negative because he didn't want to hurt Josh's (The Ranger Cattle guy) business. I don't think it's negative to note what is known to be a common attribute of the breed. As you guys could see by the steak pics I posted on the other thread, the marbling is intense. Might be too intense for most people on an already fatty cut such as brisket or shoulder.

Anyhow- I guess you could say it was a mixed bag. The meaty parts were awesome but as a whole, it was probably too fatty for most people's preference. He probably ended up with a 20-30% yield after the initial trim and having to cut around the fatty parts

I'm going to try some of the steaks when he has some available and report back on those. I expect they are incredible based on the pics I've seen and the restaurants that take 100% of his production on them. I think that cuts like steaks might be better suited for the heavy marbling that is inherent to this breed.

This might be off track thinking...but at the price per pound, $6, of this extremely high quality brisket I bet it would outstanding mixed and ground into burgers with some nice lean beef. Correct me if my $6 number is off. The threads were moving fast.

He was in it for $7 all in. It was $4 per lb picked up at his place and the rest was shipping (box, dry ice, UPS etc).

Usually they are more in the 15 lbs range and he charges $100 for them. That's roughly $6.60 per lb. Still cheap enough that I would trim it up and grind it for burgers. I pay $11 per lb for RR brand from SRF. Hell, the way that flat looked and behaved you could almost cut steaks out of the meaty parts.

Photo Egg · May 2016

The Cen-Tex Smoker said:

Photo Egg said:
This might be off track thinking...but at the price per pound, $6, of this extremely high quality brisket I bet it would outstanding mixed and ground into burgers with some nice lean beef. Correct me if my $6 number is off. The threads were moving fast.

He was in it for $7 all in. It was $4 per lb picked up at his place and the rest was shipping (box, dry ice, UPS etc).

Usually they are more in the 15 lbs range and he charges $100 for them. That's roughly $6.60 per lb. Still cheap enough that I would trim it up and grind it for burgers. I pay $11 per lb for RR brand from SRF. Hell, the way that flat looked and behaved you could almost cut steaks out of the meaty parts.

Thanks for all the added information...Really enjoyed following these posts.

MelSharples · May 2016

Too fatty for a brisket cook = just right for an awesome burger grind!

nolaegghead · May 2016

MelSharples said:

Too fatty for a brisket cook = just right for an awesome burger grind!

No shame in meat being too fatty. You can only render out so much. I would tend to agree this would be ideal to grind and mix with some leaner meat to balance out an 80/20 mix.

SkinnyV · May 2016

Brother @SGH....a man who has never shyed away from having an opinion or letting us know what he thinks about the daily topics in media, politics etc....suddenly goes dark.....dark because if he tells us how a cook goes he might hurt someone's feelings (business) but not really if he just explains it out like Cen Tex did.

say it aint so....

isn't this what's kind of wrong with the state of things today.....

kind of shocked....and half joking...but I don't think there was a reason to go dark with all the anticipation....

still top poster and very entertaining. What would brother Ronald have thought about this?

Foghorn · May 2016

Ronald would have done whatever his handlers told him to do - and an hour later he would have forgotten that he did it.

(If that doesn't bring him out, nothing will)

The Cen-Tex Smoker · May 2016

blind99 said:

It would be interesting to break that thing down into the point and the flat. It sounds like there's an insane amount of fat throughout it, so it's more like a 20 # brisket with an extra 18# of fat. I wonder if leanest part of the flat would be doable the way we usually cook packers.

That may work. I'm going to grab a small one when he gets one and play around with it. Sounds to me like it was an unmanageable amount of fat throughout and he had to pick and choose the edible stuff.

logchief · May 2016

@The Cen-Tex Smoker that was a great update. Glad to hear all the details

jonnymack · May 2016

Until I see proof of @SGH it is my contention that the brisket ate him.

Thatgrimguy · May 2016

blind99 said:

It would be interesting to break that thing down into the point and the flat. It sounds like there's an insane amount of fat throughout it, so it's more like a 20 # brisket with an extra 18# of fat. I wonder if leanest part of the flat would be doable the way we usually cook packers.

That's what I did. Mine is broken apart. I trimmed like a mad man on mine and ended up accidently separating.

KiterTodd · June 2016

The Cen-Tex Smoker said:

I'll let him off the hook:

I talked to him last night. he said the meat was incredible but there was so much fat that it was impossible to render it all out...

Pffft. That's interesting and all, but it'd be a better story if it involved hookers, blow and bail.

blind99 · June 2016

I saw the picture Scotty posted on the other thread of the brisket on the large egg. My first thought was that it looked like a pork belly. That's a crazy big slab.

The Cen-Tex Smoker · June 2016

blind99 said:

I saw the picture Scotty posted on the other thread of the brisket on the large egg. My first thought was that it looked like a pork belly. That's a crazy big slab.

Grims looks even stranger. I wouldn't have known where to start with that one. The meat is gorgeous but there there has got to be 70% at in what kind of looks like the point. These things are alien looking to me.

blind99 · June 2016

The Cen-Tex Smoker said:

blind99 said:

I saw the picture Scotty posted on the other thread of the brisket on the large egg. My first thought was that it looked like a pork belly. That's a crazy big slab.

Grims looks even stranger. I wouldn't have known where to start with that one. The meat is gorgeous but there there has got to be 70% at in what kind of looks like the point. These things are alien looking to me.

You'll have to keep us posted about other briskets or other cuts you cook from these cows. I wonder what a tongue would be like?!

lousubcap · June 2016

Thanks @The_Cen_Tex_Smoker for filling the void and appreciate the insights. But when you sign on and own it, it's time to front-up and take it to the finish-line. No need for a filter...just an opinion and well all know what those are worth.

Focker · June 2016

Agreed. Who needs a filter?
This is something Hillary would do.

SkinnyV · June 2016

Dondgc · June 2016

It seems to me like there might have been more going on here than a fatty brisket. Perhaps we should let this thread die and just be happy when @sgh is back sharing his knowledge.

SkinnyV · June 2016

Flare for the dramatic? It would not be the first time.....
No love lost but it's the truth. Many fans have been left asking and waiting away in previous threads. It's almost a celebrity / fan like relationship.... Yes I know it's a silly forum ( we all get it and I'm sure play along just the same for entertainment value....I hope)
i say most of this in fun.really I do

FlashkaBob · June 2016

I think @SGH photoshopped a 3.83lb. brisket on the lbge. and just moved the decimal place to the right a bit, and as proof, he showed another picture of it sitting on a spatula just before wrapping it. And it's not even April 1!