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What's the story with the briskets with the fat removed?

8,593 Views | 8 Replies | Last: 6 yr ago by Duncan Idaho
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7:19p, 2/22/20
I can't remember What heb called it, but it was double the price a regular packer. The label said something like "tallow fat removed." However, it may not have been "tallow" - I can't recall.

So, what's the story?
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CactusThomas
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7:25p, 2/22/20
Is deckle(sp?) The word you're looking for?

I think it's just a pre trimmed brisket. Stick with the packer and trim it yourself - that would be my advice.
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7:25p, 2/22/20
Deckle fat! Just came to me.
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In reply to CactusThomas • 7:26p, 2/22/20
You just beat me to it.



I have never seen this before.
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flashplayer
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9:13p, 2/22/20
You're basically paying someone $30 or so to over-trim the fat for you. At least that was my opinion after inspecting those last summer.
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Shoefly!
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9:16p, 2/22/20
Yep trim the cut yourself before or after cook. Save some bucks.
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agfan2013
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10:15p, 2/22/20
I've seen "market trim" as well, whatever that means...

All of the trims are a waste of $$$, as the price per pound is higher. Trim it yourself in 5 minutes and save money. Only buy packers, that's it.
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7:33a, 2/23/20
mccjames
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8:59a, 2/23/20
You just have to look, HEB has at times had some beautiful trimmed briskets with nice thick flats. I will pay when I see one.

You just never know what is on display, I go through the whole section and if I see two or three great ones I will buy them, most times I can only find 1.
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Duncan Idaho
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In reply to Shoefly! • 9:14a, 2/23/20
Shoefly! said:
Yep trim the cut yourself before or after cook. Save some bucks.

And more importantly, render some fat.
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