What's with the price of brisket???
What's with the price of brisket???
-
-
-
-
-
-
Post #31 - March 31st, 2015, 12:18 pmDon't kvetch, the Kosher stuff can run $12.99/lb.
-
-
Post #32 - April 1st, 2015, 7:17 amspinynorman99 wrote:Don't kvetch, the Kosher stuff can run $12.99/lb.
Kosher Brisket on sale this week at Garden Fresh for $9.99 (the only advertised brisket price in the Wednesday ads).
Call your local Garden Fresh before traveling: Last time I tried the Arlington Heights store, their Kosher meat section was a single gondola of pre-wrapped chicken and a couple other cuts "that's all we have." I was told to try Northbrook. This year, I don't need a Kosher brisket (my daughter-in-law isn't flying in)... still looking for a good price.What is patriotism, but the love of good things we ate in our childhood?
-- Lin Yutang
-
-
Post #33 - April 1st, 2015, 9:53 amHungarian Kosher had a number of price points ($12.99 being the highest) including Uruguayan-sourced for $7.99. They used to carry Texas Wagyu briskets which were absolutely beautiful, but I haven't seen any lately.
-
-
Post #34 - April 1st, 2015, 1:34 pmH-Mart regularly has wagyu brisket, but usually sliced for shabu-shabu, and priced for Donald TrumpWhat is patriotism, but the love of good things we ate in our childhood?
-- Lin Yutang
-
-
-
Post #35 - April 1st, 2015, 1:40 pmJust got my flyer from NYC's Fairway Market: prepared brisket, $15.99. Other Passover stuff too.
Fairway is, basically, Heaven on Earth for a foodie-shopper.
GeoSooo, you like wine and are looking for something good to read? Maybe *this* will do the trick!
-
-
-
Post #36 - April 1st, 2015, 3:11 pmGeo wrote:Just got my flyer from NYC's Fairway Market: prepared brisket, $15.99. Other Passover stuff too.
Fairway is, basically, Heaven on Earth for a foodie-shopper.
Geo
When they went public they announced grand plans to expand to 300 stores. I couldn't understand how that would happen because they don't source mass-market stuff the way the larger chains do. They've been hit hard since then because margins in that business are awful.
-
-
-
Post #37 - April 1st, 2015, 3:16 pmIt takes a lot of people to run a Fairway, lots of hands-on selling required. I bet they don't expand much beyond a few more stores on Long Island.
I don't see how anyone makes a buck in the supermarket biz. Except for one or two exceptions, *all* the supermarkets in Kansas City are owned by one family. There's not a single national chain market in the entire metro area. It's only via that kind of market dominance that profit can get made, I guess. Ugh.
GeoSooo, you like wine and are looking for something good to read? Maybe *this* will do the trick!
-
-
-
Post #38 - April 1st, 2015, 4:10 pmGeo wrote:It takes a lot of people to run a Fairway, lots of hands-on selling required. I bet they don't expand much beyond a few more stores on Long Island.
I don't see how anyone makes a buck in the supermarket biz. Except for one or two exceptions, *all* the supermarkets in Kansas City are owned by one family. There's not a single national chain market in the entire metro area. It's only via that kind of market dominance that profit can get made, I guess. Ugh.
Geo
Mariano's doing it but they're weighed down by their Roundy's locations, which are the bulk of the business.
-
-
Post #39 - April 1st, 2015, 4:26 pmGeo,
What about Hy-Vee stores, or is it one of your exceptions?
Regards,Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
-
-
Post #40 - April 1st, 2015, 4:29 pmGeo wrote:It takes a lot of people to run a Fairway, lots of hands-on selling required. I bet they don't expand much beyond a few more stores on Long Island.
I don't see how anyone makes a buck in the supermarket biz. Except for one or two exceptions, *all* the supermarkets in Kansas City are owned by one family. There's not a single national chain market in the entire metro area. It's only via that kind of market dominance that profit can get made, I guess. Ugh.
Geo
Looks like the shareholders started a suit on the misrepresentations made around the IPO. Not sure if it has resolved.
http://www.prnewswire.com/news-releases ... 78191.html
-
-
-
Post #41 - April 1st, 2015, 4:54 pmHi C2,
Yes, HiVee is one of my exceptions. They haven't been wildly
successful, but they're still alive. Interestingly enough, their main
store is in a failed Schnucks (St. Louis based) store!
GeoSooo, you like wine and are looking for something good to read? Maybe *this* will do the trick!
-
-
-
Post #42 - April 11th, 2015, 11:13 amBought my brisket for the holiday this year at Sunset, which I always do.
9.99, I do not recall paying that much ever.
I know I am old, but I do recall when it was 3.99 on sale.
Certainly in the span of my children\'s lives (21 years.)
For many years, I splurged and made veal brisket which this year is 12.99.
The price of beef is fast approaching that!
The beef brisket, if I do not mind saying so, was outstanding, though.
-
-
Post #43 - May 8th, 2015, 9:29 pmCostco, North Riverside, had PRIME brisket for $3.79 lb tonight. I took one, left one. The choice flats were running $5.99 lb. I smoked a prime brisket last fall, it was excellent.
-
-
Post #44 - July 15th, 2015, 2:14 pmGary Wiviott linked to this article on facebook: 7 DIRTY TRUTHS ABOUT BBQ (THAT NOBODY WANTS TO TALK ABOUT)
This whole article is worth a careful read, though this applies to this thread:Truth #2
The price of brisket is going up and the quality of the cut is going down. The packer’s cut is getting longer and skinnier, forcing barbecue pitmasters to trim away more unusable meat. So how did the shape of the brisket change? The meat industry varies the specifications on meat cuts to make the most money. Nobody complained when the baby back ribs started getting fatter. The back ribs were selling for more than pork loin, so meat cutters started leaving more loin on the chops to take advantage of the higher price. But when the price of beef pectoral got higher than brisket (fast-food restaurants are using it for fajitas), the meat cutters started leaving less of that delta-shaped muscle on the side of the brisket. To make up for the lost weight, they cut lower into the navel—the cut used to make pastrami. The navel meat is too thin to barbecue, so pitmasters grind the “too skinny” stuff for sausage—which is driving the prices up on brisket and sausage.Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
-
-
Post #45 - September 11th, 2015, 9:06 amChoice whole packer briskets are $2.89/lb. at GFS on Oakton in Evanston. There were half a dozen there yesterday afternoon. Weights range from 11 to over 16 lbs., and they are completely untrimmed from the looks of the thing inside its cryovac. We are smoking one for Rosh Hashanah.
-
-
Post #46 - September 11th, 2015, 9:39 amEvA wrote:Choice whole packer briskets are $2.89/lb. at GFS on Oakton in Evanston. There were half a dozen there yesterday afternoon. Weights range from 11 to over 16 lbs., and they are completely untrimmed from the looks of the thing inside its cryovac. We are smoking one for Rosh Hashanah.
Argh, I should have checked GFS. I've got my uncle's butcher friend dropping one off at his office for about twice that price.What is patriotism, but the love of good things we ate in our childhood?
-- Lin Yutang
-
-
-
Post #47 - September 11th, 2015, 1:50 pmJoelF wrote:EvA wrote:Choice whole packer briskets are $2.89/lb. at GFS on Oakton in Evanston. There were half a dozen there yesterday afternoon. Weights range from 11 to over 16 lbs., and they are completely untrimmed from the looks of the thing inside its cryovac. We are smoking one for Rosh Hashanah.
Argh, I should have checked GFS. I've got my uncle's butcher friend dropping one off at his office for about twice that price.
ARGH indeed, I thought I was doing good at $5.99 at Costco
at least the darn thing looks good..."If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home."
~James Michener
-
-
-
Post #48 - September 11th, 2015, 2:04 pmirisarbor wrote:JoelF wrote:EvA wrote:Choice whole packer briskets are $2.89/lb. at GFS on Oakton in Evanston. There were half a dozen there yesterday afternoon. Weights range from 11 to over 16 lbs., and they are completely untrimmed from the looks of the thing inside its cryovac. We are smoking one for Rosh Hashanah.
Argh, I should have checked GFS. I've got my uncle's butcher friend dropping one off at his office for about twice that price.
ARGH indeed, I thought I was doing good at $5.99 at Costco
at least the darn thing looks good...
These do need a lot of trimming, so the price difference may not be as large as it seems (she says soothingly).
-
-
Post #49 - October 6th, 2015, 2:41 pmSaw whole packer Excel-brand brisket at Walmart on 33rd and Cicero on Friday for under $3/lb. (I think it was $2.99 or $2.89. Whole packer for $40). That's the lowest I've seen in a long while.
-
-
Post #50 - October 17th, 2015, 6:21 pmCostco North Riverside:
We cannot be friends if you do not know the difference between Mayo and Miracle Whip.
-
-
Post #51 - October 28th, 2015, 4:15 pmI just came from the Mettawa Costco, where I saw prime whole briskets, 12-20 lbs, for $3.79/lb, and choice flats, 5-10 lbs, for $4.89/lb. About a half a dozen of each were on display."Your swimming suit matches your eyes, you hold your nose before diving, loving you has made me bananas!"
-
-
Post #52 - November 1st, 2015, 3:34 am
Costco Wholeslae #1153seebee wrote:Costco North Riverside:
I hope it's more diligent when entering the numbers in its price.
Valuable links you can use, without the sales pitch: http://208.84.112.25/~pudgym29/bookmark4.html
-
-
Post #53 - November 28th, 2015, 1:00 pmThe price is $2.79 per pound at the Lake Zurich Costco. Great price.
-
-
Post #54 - December 5th, 2015, 11:02 amPicked up a Prime brisket at Costco in LP for $2.69/lb yesterday. Not sure if they were mispriced, but there were about 10 of them. I got the smallest one at about 11lbs. Couldn't pass that up.
ETA: I guess the price has dropped recently! I'll take it!Last edited by ziggy on December 5th, 2015, 11:07 am, edited 1 time in total.
-
-
-
Post #55 - December 5th, 2015, 11:04 amGotta say ziggy that I'da bought 3 or 4, thrown them in the freezer, or maybe fenced them to GWiv, at that price!
GeoSooo, you like wine and are looking for something good to read? Maybe *this* will do the trick!
-
-
-
Post #56 - December 18th, 2015, 12:00 amPicked up a 15-pounder Prime brisket at the "South Loop" Costco tonight at $2.79/lb. That's just an insane price, given that I can't find any grade of any cut of beef even at the cheap groceries by my house for less than $3/lb. Gonna probably end up breaking it down into pot roast, stew meat, and ground beef, as I don't plan on cooking a whole packer anytime soon.
-
-
Post #57 - December 18th, 2015, 12:13 amLet us know how that works. I hadn't thought of using brisket in beef stew, and I wonder how much longer brisket would take than chuck roast to get tender."Your swimming suit matches your eyes, you hold your nose before diving, loving you has made me bananas!"
-
-
Post #58 - December 18th, 2015, 12:21 amLikely to come out stringy. I use brisket for nihari, and probably could for ropa vieja (they're basically the same dish separated by 10000 miles), but not sure I'd love it for stew.What is patriotism, but the love of good things we ate in our childhood?
-- Lin Yutang
-
-
Post #59 - December 18th, 2015, 8:05 amJoelF wrote:Likely to come out stringy. I use brisket for nihari, and probably could for ropa vieja (they're basically the same dish separated by 10000 miles), but not sure I'd love it for stew.
I've used the point/deckle a few times before, and it was fine, no stringiness. (Brisket is one of my favorite cuts for stew, behind short ribs, but I rarely end up using it as whenever I buy brisket, it's normally for either smoking or pot roast.) As for timing, I don't time stews, they're done when they're done, but usually somewhere around 2.5-3 hours.
-
-
-
Post #60 - December 18th, 2015, 8:33 amBrisket is one fine ingredient in ground beef, for sure. Buddy of mine uses pretty much 100% brisket ground beef in his Seattle resto.
GeoSooo, you like wine and are looking for something good to read? Maybe *this* will do the trick!
-
