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Publix Premium Certified Beef Brisket

 
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Bryce Crane
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PostPosted: Sat May 01 10 12:06 am    Post subject: Publix Premium Certified Beef Brisket Reply with quote

Have any of you oredered full packers through them? The butcher tells me that it is better than CAB briskets. Your thoughts???

Thanks!
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daddywoofdawg
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PostPosted: Sat May 01 10 1:38 am    Post subject: Reply with quote

It's just a fancy brand name for prime.There is no such grade of beef called Premium Certified.All meat is graded so all meat is certified.
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Bryce Crane
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PostPosted: Sat May 01 10 1:57 am    Post subject: Reply with quote

Thanks. Knew it was all certified but wasn't sure what grade beef that Publix Premium Certified Beef was. If it's prime then it's cheap...at $2.39/lb!!! Thanks again
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Harry Nutczak
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PostPosted: Sat May 01 10 2:15 am    Post subject: Reply with quote

If it is graded by the US government, it will have the appropriate grade seal visible on the packaging or stamped onto the fat in blue ink.

CAB, Premium, and all these other names mean nothing to me, I see it as advertising meant to mislead the consumer.

Sure CAB states that their meat is choice or better, but there is no marking from an independent government inspector to back up those claims.
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Bbq Bubba
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PostPosted: Sat May 01 10 3:05 am    Post subject: Reply with quote

Bryce Crane wrote:
Thanks. Knew it was all certified but wasn't sure what grade beef that Publix Premium Certified Beef was. If it's prime then it's cheap...at $2.39/lb!!! Thanks again


At that price, right now, i'd guess it's choice.
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G's BBQ
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PostPosted: Sat May 01 10 4:41 am    Post subject: Reply with quote

Bbq Bubba wrote:
Bryce Crane wrote:
Thanks. Knew it was all certified but wasn't sure what grade beef that Publix Premium Certified Beef was. If it's prime then it's cheap...at $2.39/lb!!! Thanks again


At that price, right now, i'd guess it's choice.


Yup...
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PostPosted: Sat May 01 10 7:58 am    Post subject: Reply with quote

Ask them what the government grade is (if you don't see it on the packaging). If they say it's not govmt graded, then it's no-roll and could really be anything.

On a piece like a packer you just have to look at it close and see what marbling the thing has. On cut steaks it's easier because you can see the internal fat. Just one of those things you have to edumacate yourself on and do your own inspecting.
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twojacks
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PostPosted: Sat May 01 10 6:01 pm    Post subject: Reply with quote

PPCB is all choice. Graded high choice. Publix carries no select or "no roll". Prime can ordered no problem.
All beef is not "certified". All beef is inspected by law, Grading beef is voluntary. If a retailer gets their beef graded out as choice, they can get more money for it than select. So all beef is USDA inspected (by law) but all beef does not have to be graded. Grading is totally voluntary.
As far a Publix Premium Certified Beef (PPCB) this is our signature brand of beef. We have our own feed lots and pens for our beef. We have specs and the herd is culled so we only process beef that meets our specs which is higher than industry standards. We assure our beef is consistant and the highest quality.
CAB are usually graded out as high choice so alot of the CAB hype is marketing. So is CAB better than PPCB, really they are graded out the same so there really is no difference.
Hopefully this helps.
Yeah, I know about beef and Publix Beef. I am a meat supervisor for them for 21 years Wink
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Harry Nutczak
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PostPosted: Sat May 01 10 9:50 pm    Post subject: Reply with quote

twojacks wrote:

Yeah, I know about beef and Publix Beef. I am a meat supervisor for them for 21 years Wink


Well that's cool, so maybe you have the same opinion about beef quality as I do these days?

I feel that what is graded as prime these days, barely would have made the grade for choice 20-25 years ago, and what is now graded choice would have barely made select back then too.

What are your thoughts on that?

It amazes me at how the consumer looks at cut beef on display and what goes through their minds.
I bet if you were to put 2 identical weight rib steaks next to each other and had them marked the same price.
But one of them was prime grade, and the other was select. (without marking them as such) 98% of the consumers would grab the select graded steak because they think less marbling means better beef.
Do you agree?
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Bbq Bubba
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PostPosted: Sat May 01 10 9:54 pm    Post subject: Reply with quote

What makes u say a consumer would think that?
Lack of common sense or education?
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Harry Nutczak
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PostPosted: Sun May 02 10 2:30 am    Post subject: Reply with quote

Bbq Bubba wrote:
What makes u say a consumer would think that?
Lack of common sense or education?


I've seen it happen, even with a few cooks that I have worked with, they see a very well marbled piece of meat and think the steak with less marbling is the better quality.

I bet if you were to put a WAGYU strip steak next to a steak with very little marbling, and even if you priced the WAGYU steak a few cents cheaper, most people not in the industry would choose the meat with the least fat and think the WAGYU steak is low quality because of the intramuscular fat,.
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Bbq Bubba
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PostPosted: Sun May 02 10 2:34 am    Post subject: Reply with quote

Never thought of it that way Harry.
Figured it was common sense that fat = flavor/tenderness.
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twojacks
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PostPosted: Sun May 02 10 7:33 am    Post subject: Reply with quote

Totally agree Harry. Most consumers equate leaness with flavor/tenderness. Happens all the time. They look at prime as "too fatty".
Look at burger. Extra lean is better? Yes less fat, but very dry and not much flavor due to less fat. Not my choice for meatloaf, meatballs, burgers, etc.
I have to laugh also with the trend in people buying "healthy" ground turkey meat. Not breast meat just regular ground turkey. Regular ground turkey has more fat content than ground chuck. But its perception, marketing, etc has consumers believing ground turkey is the the healthy choice, again not breast meat, just the ground white/dark meat.
I agree also with the grading structure these days. Possibly because consumers are looking for cheaper beef (select, no roll, utility) and prime is a thing of the past, choice somewhat fading too. Its about price, not quality. Inspectors are grading down as there is more of a demand for lower grades. I educate customers daily on why competitor's have middle meats for a cheaper price. 80% of the time their offering is select, we carry choice and 20% of the time their beef is "pumped" or injected with 12-15% "solution" . Unless they read the label they are not aware of the solution.
Bottom line I guess, you get what you pay for!
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feldon30
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PostPosted: Sun May 02 10 10:19 pm    Post subject: Reply with quote

Harry Nutczak wrote:
It amazes me at how the consumer looks at cut beef on display and what goes through their minds.

I bet if you were to put 2 identical weight rib steaks next to each other and had them marked the same price.

But one of them was prime grade, and the other was select. (without marking them as such) 98% of the consumers would grab the select graded steak because they think less marbling means better beef.


Harry Nutczak wrote:
I've seen it happen, even with a few cooks that I have worked with, they see a very well marbled piece of meat and think the steak with less marbling is the better quality.

That's just sad. I thought good marbling was a no-brainer.

But then pork has changed so much in the last 30 years trying to make it leaner and leaner that I brine pork chops to make sure they don't dry out.

What the market wants... Sad
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BLACK ANGUS
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PostPosted: Mon May 03 10 3:54 am    Post subject: Reply with quote

CAB Stands for certified Angus beef. Angus cattle are known throughout the cattle industry for their abililty to grade choice. that is why Angus cattle are popular in cross breeding programs. Black cattle are worth more per pound when sold. This is a fact not just my opinion.
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Harry Nutczak
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PostPosted: Mon May 03 10 5:59 am    Post subject: Reply with quote

it is my understanding that there is more to meeting certain USDA grades than just the intramuscualr fat content.

I believe the cattle has to be below a certain age, the color of the fat has to be a certain shade, along with some other criteria.

USDA grades used to be assigned by each individual USDA grading inspector by looking at the marbling within the rib roast, color and consistency of the exterior fat, and several other items as set forth by the USDA grading guidelines.
But now it is done by digital camera and a computer. I think this has a few different things going for it, First off it will keep producers from trying to bribe the inspector to assign a higher grade than what the beef would actually be. And it keeps the grading criteria consistent between all the inspectors. Humans make mistakes and can be influenced by outside factors. By using computers and digital imaging, this takes out those variables.

I have had some 'No Roll" beef that has been wonderful, I bet if it would have been graded it would have been graded prime or very near if it was not for the off-color external fat, but that is without knowing the age of the animal it came from either. It was succulent and amazing for $4/LB pre-cut packaged steaks.

The tight fat trimming these days bothers me too, it seems all the major chains trim the outer fat to 1/4" or less these days.
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az mike
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PostPosted: Mon May 03 10 9:21 pm    Post subject: Reply with quote

Black Angus, are you a producer?
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OldBob
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PostPosted: Mon May 03 10 10:12 pm    Post subject: Reply with quote

Harry Nutczak wrote:
I bet if you were to put 2 identical weight rib steaks next to each other and had them marked the same price.
But one of them was prime grade, and the other was select. (without marking them as such) 98% of the consumers would grab the select graded steak because they think less marbling means better beef.
Do you agree?


I'll agree with that. It's also the reason my wife is not allowed to pick beef or pork cuts for our own consumption. I asked her once to pick up a couple of Boston Butts for me. She came home without them. I asked her why she didn't get them for me.

Her answer, "They looked too fatty." <sigh>
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Bryce Crane
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PostPosted: Wed May 05 10 9:03 am    Post subject: Reply with quote

Ha nice to all these responses. I actually got prime for 3.99/lb from local meat market. Publix fella said he could only order flats for me.
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daddywoofdawg
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PostPosted: Wed May 05 10 1:33 pm    Post subject: Reply with quote

What P's me off anymore is when your cooking the meat and have to drain a 1/4 cup of water out of the pan.and they charge 4+ a lb!spendy water and it doesn't say that it has a solution in it.and pork chops with no fat on them,and chicken that has a cup of fat you have to pick off before you grill.
I have two brother in-laws and they both raise beef cattle,on has herfords and the other black angus and I would rather eat the hereford has better flavor to me.JM2C
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