Last year, I bought a whole beef carcass for the first time. I was helping with a barbecue event where the main attraction was the full steer cooked over wood in a pit built with concrete blocks. The price quoted from Cameron’s 44 Farms—known for its quality Angus cattle—for the entire steer was $4.25 per pound. At the time that was more than what most pitmasters were paying for Prime grade brisket, but a lot less than tenderloin. The steer arrived in eight large pieces, stacked onto a wooden pallet and surrounded by cardboard. We cooked those large pieces, what butchers call subprimals, in their entirety, then trimmed the fat and separated meat from bone for serving. Depending on their spot in line, guests ate…View Original Post
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