Re:Brisket / short loin bag size, anybody using it?

[Scott Mark]

agedtoperfection wrote:

quote :

Nobody sells them, you have to ask the butcher to sell you a whole one before they cut it up into steaks. I buy mine when the T- bones are on sale, that way you get it at a good price. The reason they don’t sell them whole is because the average person does not have the means at home to cut it into steaks. If you think about it, other than us aging one whole, what else would you do with a whole short lion once you get it home? The first time I asked for a whole short loin, the first thing the butcher asked me was if I wanted him to cut it up.

I agree with you. This is the part of the story that makes me sad.

At Sam’s Club, they don’t deal in T-bones or porterhouses. NY strips, ribeyes, and tenderloins. Nothing bone-in.

At the local grocer / supermarket, they do. But the taste is a bit bitter for me. I asked for a full top sirloin sub-primal, and they sold it to me. Full fat cap. NO processing. No labor, no trim, no waste, no nothing. And that gave me five cents a pound off what they wanted for the trimmed, processed meat case.

It doesn’t seem right.

Still looking for a fair butcher in the area.