I usually get a prime brisket for 5.99 a pound, but the butcher is out of them. My choices are angus for 4.99 a pound or go for a Imperial Wagyu Signature brisket for 8.99 a pound.
My question is it worth 8.99 a pound to go for the wagyu? Or should I stick with the angus for 4.99 a pound.
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That’s $40 on a 10 pounder, $60 on a 15 pounder. It’s going to be better, but the “worth it” part is going to be up to you.
If I were still working I’d get the Wagyu, now that I’m retired I’d get the Angus.
Third option: I was in Sam’s Club yesterday, and they had prime packers for $3.98/lb. Every one of those I’ve cooked has been excellent. Food for thought.
Agreed, Sam's Club is where I get my briskets too. I always get the prime because it's usually only about $0.50/lb more than choice and the prime is easily worth the extra $6-$8 per brisket.
My attitude also. But my wife's attitude is different. For some reason, she has this bizarre, very un-American belief that we should live within our means.
JLR Does your wife realize that if everybody lived within their means, thousands upon thousands of people would lose their jobs and a recession would result? I'd remind her that it is her patriotic duty to live to excess (at least as far as BBQ goes).
So I would not hesitate on angus for a second. I did however (supposed to arrive today) order Wagyu from SRF this time. I hope I don’t screw it up. If I bought a lot of briskets, I would buy only angus at that price, but I only maybe 2-3 a year, so I’m upgrading at least this time.
American Wagyu here in Texas runs about $7.50/pound so it's nearly twice what Prime is selling for (HEB has Prime at $4.15/# at this writing). I agree that Prime or even CAB are both very good and something I would normally buy. Wagyu is kind of a special occasion thing for me, I don't cook a lot of whole packers these days anyway.
I also think that cooking Wagyu has the advantage of getting done faster and at a lower finishing temperature than the lower grades. I generally can get probe tender at 190-195* with very little stall. I don't think I've ever had to bring one above 200*F. I'll report on the one I'm cooking this weekend, but that's been my experience.
Bottom line, go for the Angus, cook it well and I'm sure it will be great!!
The true roots of BBQ are taking a less expensive cut of meat and by cooking it slowly, with some skill, produce something wonderful to eat. If you’re only having to go down to CAB you’ll be just fine.
John "JR"
Minnesota/ United States of America
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Wagyu fat is different. I find it richer and more flavorful. You are not just buying meat that is more marbled. You are buying a richer overall flavor.
$8.99/pound for Wagyu brisket is not too bad, especially this time of year.
Also, the projections are that beef prices will continue to increase over the summer, given the low inventory of cattle on feed across the country. Thus, whatever type you purchase, if you have the freezer space, buying now to cover your needs for the rest of the year may be a good decision.
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