Opinions on Swift brand brisket

[Roguejim]

The local Walmart has switched from Excel to Swift brand brisket. Any opinions on the quality? The Swift is quite a bit cheaper, and appears to have less of the hard fat cap, i.e., more meat. Yeah, I realize it's probably select grade, but any other concerns? Thanks.

[k.a.m.]

We have cooked plenty of swift with great results. With any brand meat packer selling select, choice or better you have to choose the brisket according to its marbling. Marbling and a thick uniform flat is everything in a brisket.
I hope this helps.

[Okie Sawbones]

Do you have a Costco near you? Prime briskets are reasonable, and they are nicely marbled if you pick out the best ones.

[Roguejim]

Our Costco doesn't carry brisket. Is there a particular area on a brisket where I should see marbling?

[Okie Sawbones]

everywhere, but especially the point.

[k.a.m.]

As Okie said the marbling should be evident all over the brisket. It is sometimes hard to tell when they are cryo-vacked. Also look at the fat to see if it is white or yellow. I like white fat on my briskets and the grain should show evidence of fat running in the grain. If the brisket is super limp and no marbling chances are the brisket will be dryer than normal once cooked.

[Roguejim]

Thanks, everyone. I'll take a close look.

[OldUsedParts]

I am a Brisket NOVICE and have proved it. However, years ago I saw a lady bending the briskets to tell which one she wanted. Any validity to that ?

[k.a.m.]

I cannot stand to see anyone flexing their muscles with a brisket. All it does is promote the meat to turn grey where you are handling it and chancing on breaking the cryo-vack. If you want to check the "Bend" grab it by the point and if it droops at the flat then chances are there is not a lot of hard fat.

[OldUsedParts]

it wasn't me it was an old woman

[k.a.m.]

:dont: it wasn't me it was an old woman

You are forgiven OldUsedParts. Now go keel haul the old lady.

[OldUsedParts]

[Roguejim]

I cannot stand to see anyone flexing their muscles with a brisket. All it does is promote the meat to turn grey where you are handling it and chancing on breaking the cryo-vack. If you want to check the "Bend" grab it by the point and if it droops at the flat then chances are there is not a lot of hard fat.

So, can you explain for me a little more about what I'm looking for in the bend test, i.e., what would be ideal? I understand about the marbling, but hard fat is not desirable, is it? Thanks.

[BluDawg]

JM2C when cows go across the block at the sale barn they aint got no ear tag statein who carves 'em into steaks. Pick your meat by its appearance not by the packin house.

[dub']

Swift brisky too expensive just like all other packin houses....