Prime vs. Choice Brisket--thoughts?

EggMcMic

I was at Costco a few weeks back and picked up a packer brisket. The Choice was $4.xx per pound and the Prime was $2.xx per pound. This didn't make sense to me so I asked the butcher (and I use that term loosely) who was walking past. He said that the Prime had a lot more fat so it was lower priced. (He also didn't know what I meant by the term 'packer' so I am not putting a lot of faith in him...)

I bought the prime and to be honest, this was my first packer of this size (about 18#). I trimmed it and it didn't seem like there was more fat than I had experienced before...I don't know. The marbling was beautiful on the end of the point I trimmed off. The meat turned out like buttah. 

Anyone have thoughts on this? Am I better off with a choice brisket? Would it yield more meat?

WeberWho

Was the choice brisket flats? Sam's are more expensive per pound for the flats over the packers. Were prime and choice both packers?

EggMcMic

I believe they were. They were the same approximate size at least. I can certainly double check that...

lousubcap

Nailed the price difference-the local Costco always has flats (choice) at north of $4-5/lb and packers (prime) around around $3/lb.  More labor cost in creating a flat.  Given the option, great call to grab the prime packer for many reasons including the quality of the cut.

Foghorn

Pretty much always go with the prime if it is available.  About the only exception to that is that some people prefer choice rib roasts as that cut is already so fatty. 

YukonRon

Prime.
Next?

KYJeff

Good thread,  I've been wondering this myself.  I went with the prime and made pastrami with it and it turned out great.

Nature Boy

Good question indeed! If you can afford prime, you have a better chance of getting a little more fat marbling and thusly, a better mouthfeel at the end. We all love a little coating of melted fat on our tongues  A good thing to remember, though, is that the beef is graded by an inspection of the entire carcass and not each individual cut. So you can often find a choice brisket that has a "prime" amount of fat And it is not uncommon to see a prime brisket that has unimpressive marbling, and that a good "choice" would blow away. In the end, look for the gorgeous striations of fat throughout the flat. And the age, (if your butcher knows, or if you have access to the "kill date" on the case). The more aged, generally the more flexible it is (and tender, hehe) Man I love good brisket.

Happy brisketeering!
Chris

westernbbq

prime everytime.  But shhhhh! Dont let costco find out....

EggMcMic

Thanks for the input all. I was having a hard time wrapping my head around it but it makes sense if the Choice cuts are just flats and trimmed up. I'll go with the prime ever time. I can handle a little trimming and prefer the full packer.

SkinnyV

My Kroeger (QFC) angus has been better than any prime brisket I bought from Costco.