From the Kroger weekly ad. I got a C in Meats at Texas A&M, but still…
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Last edited by ApopkaDave; May 4, 2024, 02:11 PM. -
It looks like it’s made from modeling clay. -
Yeah, I hate those with the bone in it!
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Do those slices remind anyone of shoe soles, or is it just me?Comment
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Come on gents ... be nice 😏Comment
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Apparently have no "CHOICE" but to get boneless......Comment
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Bone in brisket is prolly very dear. I never see it. Would require a highly skilled artisan to insert bones.Comment
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So, I was on a pastrami roll awhile back. Bought a corned beef point, turned it into pastrami. Decent flavor, tough texture. Then turned to beef navel. Buddy bought case of five; our deal was I do the work, keep 1/4 of meat. First 4, beef bacon. OK, especially as I learned to aggressively trim fat. Last one, pastrami. Excellent. Tasty, tender. But tremendous waste. Small slices pastrami.
My takeaway. Skip beef navel. Go directly to (boneless) beef brisket.
I do have a beef bias. Brother has 1000 steers on Thedford place, with another 500 due in next week.Comment
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But its whole and it comes with 3 little cherry tomato’s.Comment
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I hope it was skinless, too.Comment
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Not making excuses for the bozo that wrote the Kroger add, but bone in brisket is a thing.
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Good one, my friend. I stand humbly corrected. After all, beef brisket comes from cattle and cattle have bones. LOL. Dave.Last edited by ApopkaDave; May 5, 2024, 10:36 AM.
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The bone adds more flavor. So does the hide. And if you're cookin' brisket without the hoof, well, you're just missin' out.Last edited by mrteddyprincess; May 5, 2024, 09:49 AM.Comment
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Brisket with bone, isn’t that beef short ribs?Comment
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