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Thread: Meat Quality

  1. #1
    TVWBB Guru
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    GARY, first thanks for taking the time to answer all of us.

    How do you feel about say the difference between Berkshire/Kurobuta pork and Kobe/Waygu beef compared to everyday supermarket or wholesale club meats. I have tried them myself and have sticker shock everytime I order some.

    Thanks
    Perry Brothers & Sons Bar-B-Q

  2. #2
    TVWBB Member Gary Wiviott's Avatar
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    Dale,

    Who is Mike?

    For the smoker, I can only comment on Berkshire pork shoulder and American Waygu brisket, as those are the two products I have experience with. Rich, not only in price but flavor as well. The fat content, and I am a lover of all things fatty, brings it to the edge of over-the-top (even for me), in particular waygu brisket. I enjoy them on a once in a while basis, same as I might a hot fudge sundae, but not as every day fare.

    --> Here is a fun picture, a few years ago a few friends and I split a case of Waygu brisket, 18 in all.

    Enjoy,
    Gary

  3. #3
    TVWBB Guru
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    Opps, Sorry Gary. Mike is my brother. We were talking about your book on the phone when i post my question.. Brain fart.

    I tried the kurobuta ribs and honestly overcooked them. Another brain fart.

    Thanks for the reply and I will be getting a copy of your book asap!
    I type like the way a chicken eats. Hunt & peck.
    Perry Brothers & Sons Bar-B-Q

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