Prime Brisket @ Costco

[Finster]

Don't know if it's a special deal, but Costco had some prime briskets marked @ $3.49 lb. There were others @ $3.99 lb.
I picked up this 10 pounder.
not sure why the low price, as choice flats were more than double that price. And it's not close to sell date either.
I feel like there is a catch here that I'm not seeing.
But anyway, maybe your local place has them as well

[Alan Brice]

That is worth having a look see. Thanks

[Huskee]

You're not missing anything. That's a great price. A few years back they were $2.48 or 2.78, then during the lockdowns and such they jumped (in my area anyway) to $6-$7/lb. Anything under $4 for a packer brisket, especially Prime, is a great deal if you ask me. Cheaper than hamburger. Let that baby wet age 1-2 months in a cold fridge, it will be amazing.

Flats-only will always be nearly double because you're paying for the trimming done. Mistake on 2 fronts if you ask me- you're paying more and not getting the point! Robbery!

[Panhead John]

Yep, I paid $3.99 lb for hamburger meat today.

[tbob4]

Panhead John - I walked into a Safeway for convenience the other day. I was buying a six-pack of Sierra Nevada, a pound of hamburger and some broccoli. I am not a Safeway club member. The price of the six-pack = $13, the hamburger = $8.99lb (20% fat). I never made it to the broccoli. I just walked out. I would have saved a nice amount if I had been a club member, but not THAT much.

[Alan Brice]

I know it is not right to hate...but I hate it when I don't get the point.

[JoeSousa]

$3.99 is the normal price I have been seeing here lately. They were as high as $4.99 a pound a few months back but the price has come down slowly. Don't know if they will ever get back to $2.99 a pound but would be happy to see $3.49 again.

[TheCountofQ]

My landlord has a bakery and heads down to a resturaunt supply in the Twin Cities every so often. Sent me some pics of the brisket prices a few weeks back and I was so shocked to see them under $4.00. Made arrangements to go with on her next trip in order to stock up.

Then I checked my Sam's club, and they were about the same price. I wanna say 3.79/lb (or there abouts). The flats were pretty thin though, so I passed and went with pork butts for this weekend. I'll have to get there earlier next time, to see if I can find a flat thick enugh to not dry out.

Still, even though they aren't down to pre-pandemic prices, it's a huge step in the right direction. I haven't done a brisket in good while, as small selects were over a $100 up here.

[Andrrr]

Isn't it awesome? If I didn't go in on a steer with a friend every year I'd be grinding these up for ground beef.

[Mosca]

The explanation I got from my butcher for the price difference is that flats are trimmed for braising, and more in demand. Like a whole chicken vs boneless skinless breasts.

[Huskee]

Right, like it's not already brisket or chuck. I don't wanna pay for extra ink on a label.

[Finster]

That makes sense.
A whole brisket is a big chunk of meat.
I can see where most folks don't want something that big.

[TheCountofQ]

I remember the first few days of the pandemic. Walked thru the meat market late one evening, at the local grocery in a small Oklahoma town, just before closing. There was literally nothing on the meat shelves,... nothing!! Except brisket and prices were normal!! I thought to myself, people just must not know how to cook these. I grabbed the three best ones...

[snowswamp]

I saw this last weekend at Costco here. There’s a flat in my fridge desalinating to be smoked for pastrami this afternoon.

[DennyWoo]

I picked up a 15lb prime packer at costco about a month ago at $3.49/lb as well. If I'd had more room in the freezer, I'd have grabbed a couple more. This one's been sitting in the DMF and is going in the PBC next week.

[JeffJ]

When I need smoked beef I usually use chuck roast. Packers are a LOT of meat and I go all-in trimming away fat. So, I only cook one a year. These show up at Costco where we are at with enough frequency that I don’t make a mad dash for them. I have a $3.49 Costco prime packer in the chest freezer right now.

[barelfly]

I have one in the freezer, but it wasn’t that cheap. Just a few weeks ago I got it.

I’m craving brisket! Dang it!

[JoeSousa]

I was at Costco last night and grabbed a brisket for corned beef. Got it for $3.49 a pound. And honestly is is probably the best shaped brisket I have gotten from Costco. Should make for some awesome corned beef and pastrami.

[Sid P]

Their butchering is horrible, but I sorted through the 15 they had to find one that’s decent. $3.49/lb is pretty sweet!

[tdimond]

I got one yesterday in SoCal for $3.49/lb. It's wet aging now for my in-laws' visit in a couple of weeks.

[yakima]

I would like to see some pictures of what folks consider to be good and bad briskets.

[Jessterr]

Thanks for the heads-up Finster, this has peaked my interest. I’ve never done a brisket before but have been thinking that it’s getting time to bite that bullet. Not intending to hijack this thread, but a couple folks posting above, specifically Huskee and tdimond, mentioned wet aging, something that I’m not familiar with. Are you guys saying that a brisket can be held at just refrigerated temperatures for weeks, and that it actually gets better over time? That would be very helpful in my case since my freezer is packed right now, so I could pick one up if available at the local Costco and not have to worry about immediate freezer space.

[tdimond]

If it's still in the cryovac and the vacuum seal isn't broken, yes. The enzymes in the meat will help it get more tender as it ages. I've had the best results with about 30 days. I tried 60 days once, but I didn't like it as much.

[Huskee]

tidiamond answered you already, but I agree with him. Yes, cold fridge, under 38* if possible. I know, when you're unfamiliar with this it seems wrong, seems like a recipe for spoiled meat. Make sure it stays airtight in the original cryovac, if you get drips, stop aging. My preference for briskets and beef loins (to cut for roasts or steaks) is 60 days. I've gone 70 with good results. I tried 80 twice and both times the meat didn't make it and was starting spoiling. 30-60 is a good range IMO.

[Jessterr]

tdimond Huskee Great info, thanks guys, much appreciated!