"Sqwertz" > wrote in message
...
> On Mon, 5 Oct 2009 08:52:46 -0600, Janet Bostwick wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> On Sun, 4 Oct 2009 22:41:25 -0600, Janet Bostwick wrote:
>>>
>>>> "Sqwertz" > wrote in message
>>>> ...
>>>>
>>>>> Not at all. A packer cut brisket will yield about 85% of the
>>>>> original weight in 80% lean ground beef. IOW, you only cut off
>>>>> about 15% of the fat before grinding. Grind that separately and
>>>>> render it for making french fries. It's a win-win.
>>>>
>>>> These particular briskets seem to have a thicker layer of fat than
>>>> most.
>>>
>>> They're called "packer cut" briskets. I'm pretty familiar with
>>> them.
>>>
>>> -sw
>> I'm not arguing with you. Tell me more. I have never purchased a cut
>> like
>> this. When I've bought them at the supermarket (the full brisket), they
>> didn't have as much fat. Now I'm looking at brisket at Cash and Carry, a
>> restaurant supply place. You're saying that all these packer cuts are
>> basically the same with the fat layer? And what I'm seeing isn't
>> unusual?
>> I've been hesitating on this purchase for a month or more, trying to
>> decide
>> if it was a decent deal.
>
> Packer Cut Briskets are untrimmed of fat. When properly chilled,
> they will have a hard, solid fat cap (knuckle) sticking up from the
> point. Market price is $1.30-$1.70/lb, but not available at that
> market price everywhere.
>
> They also sell the cryovaced int he same way, but trimmed. These
> run $2.50-$3/lb.
>
> It's well worth buying a full packer cut, cutting off 15-20% as fat,
> and rendering it for french fries. What's left should be about 80%
> lean beef.
>
> -sw
O.k., thanks, I'll give it a try. That's the only way that I will
understand for myself.
Janet