Grassfed Beef

[jtilk]

Does anybody know if grassfed brisket has EVER won a major competetition?

dub(would be weird..)

7lb trimmed packer = $33.99

OUCH!! I've seen Angus Selects @ Food King for that price.

[BigDave]

Instead of beef broth, try beef consomme. Much beefier taste IMHO. If you put it in a fridge the stuff will turn to gelatin. Aint seen a broth yet that will do that unless mixed with one of the brisket additive injections.

[Boots]

Can't say I'm the expert, but when I've cooked with grassfed in the past (and this was only steaks), success was more about how I adapted to cook it versus the traditional feedlot beeves. I use the same steak technique for both (sear over, as George Bush would put it, nucular hot flame, then slow roast on the cool end of the cooker), but adjust the cooking times down to account for the shorter window of error afforded by less fatty beef.

As a thought, I would recommend you talk to Matt the owner of Local Yocal in McKinney, Texas. He raises and sells his own grassfed Wagyu through his butcher shop, but has also competed in cookoffs as I recall. He oughta have a handle of what cuts bait and what fishes.