Smoking Beef Ribs on the Big Green Egg will make any barbecue lover want more. you have your choice of back ribs, plate ribs abd chuck ribs. So far my favorite beef ribs are back ribs.
Hunts Point Teams Celebrate Strong Start to BBQ Season
Grand Reserve Championship, Category Win in NYC; Other Wins in Eastern U.S. Comps
(May 14, 2014, Staten Island, New York)—Hunts Point-supplied teams roared out of the starting gate with a strong showing gate at the New York City BBQ Cookoff, a Kansas City Barbeque Society-sanctioned event held April 11-12 on Staten Island in Historic Richmond Town. Honors included the Grand Reserve Championship (2nd overall), as well as #1 and #3 in Pork Ribs, #2 in Pork Butt, and 4 of the top 5 places in Brisket. Also in April, Hunts Point meat helped the Smokin’ Skullies team win the Grand Championship and #3 Brisket at the BBQ Capital Cookoff in Lexington, North Carolina; other teams took top Brisket honors at the Iron Man BBQ in Pennsylvania and the Georgia State Championship. May has started off with big wins for BBQ teams using Huntspoint Meat Company BBQ meats. 1st, 2nd, 2nd, 3rd, and 5th place brisket wins at various BBQ sanctioned events competitions this past weekend.
“The quality of the meat I used from Hunts Point for my competition in Staten Island was phenomenal, almost as good as the service provided by Johnny Love himself,” said Doug Keiles, pitmaster of the Ribs Within BBQ Team, based in Hillsborough, NJ, which won the Grand Reserve Championship as well as #2 in Pork Butt and #5 in Brisket. Keiles also credits Ribs Within Rubs, created by the team and available through Hunts Point Meat Company at http://www.huntspoint.com, which also helped Ribs Within to the Bacon World Championship title last fall in Las Vegas.
“The use of Hunts Point Meat Company meats and Ribs Within Rubs has helped create success for other teams as well, taking a 1st in Pork Ribs and a 4th in Brisket,” says Keiles. “I look forward to continued success using Huntspoint Meat Company - supplied meats.”
Beef brisket comes in many forms, whole brisket also known as packers, flats and points. A beef brisket consists of a flat also call first cut, and a point also known as the deckle. The beef brisket comes from the pectoral muscles of a beef animal. Beef brisket is a tough cut from beef which is difficult to prepare. It can become corned beef, pastrami or smoked.
I will concentrate on selecting the best brisket for BBQ and smoking. Always look for a brisket which has a thick uniform flat, that is well marbled with fine stirations. The point should also be well marbled and thick. Never take a brisket that has a thin flat, a flat which has one side thick and the other side thin, if you do so when smoking beef brisket the heat will be sucked out of the thin side and the brisket will dry out.
I hand select all briskets which I select for my clients. My clients include some of the top professional BBQ competition teams in the USA. I operate Huntspoint Meat Company, our website is http://www.huntspoint.com.
Johnny Love - Head Meat Master
The Japanese Wagyu cows are began in Kobe, Hyogo Japan. Kobe is the origination of the most legendary and delightful Japanese Wagyu beef. The price of this legandary and the most delicious meat starts from well over $150 per pound. What is special about this meat, that makes it so pricey? This is the first question that comes into people's mind. Yes, it is very true that we all have the same question to answer. The reality is over $150 per pound is a very cheap price for real authentic Japanese Kobe Beef. There are several factors that make this meat very pricey.
Authentic Kobe Beef Wagyu Cattle that yields A5 grade marbling beef is extremely limited per year. Unfortunately, it is becoming less and less in Japan, as new Japanese Generation take control of the country. Japanese Wagyu Kobe beef is a very traditional beef that is extremely difficult to bear with the strict rules of Japanese government to raise a cattle for more than 3 years.
there are very strict rules to raise a Japanese Kobe Beef Wagyu Cattle in Japan. Some these rules are
1 - Keeping Tajima Kobe Beef Cattle more than 3 years is very hard and costly
2 - The Tajima Kobe Beef Wagyu cattle's blood line has to be lined up 100% with pure Tajima Wagyu cattle's blood line.
3 - There are strict rules in Japan for these Cattle feed, that had to meet the government criteria
4 - Wagyu Beef Cattle eats only organic and 100% natural feed that does not have corn or corn products in it
5 - Wagyu Cattle drinks beer and sake (Japanese alcohol) to relax, and not experience any stress
6 - Wagyu beef cattle owners give massage to help cattle to relax and not experience any stress and bad treatment.
7 - There are certain certifications that the cattle has to pass that is controlled by the Japanese government agencies
8 - The Kobe beef has to live longer than 1,000 days to be able to get the amount of marbling from a cow.
9 - In Japan, there are less than 3,000 Tajima cattle that supplies the meat for domestic need and international demand per year.
And many more other details that will make the list longer. All of these factors and many other factors make Tajima Kobe Beef 100% unique and costly. Especially, the number of cattle that raised by Japanese per year is so small that is very limited comparing to the demand in domestic and international level.
In Japan's domestic market, you will not be able to find Tajima A5 grade, less than $250 per pound. Since it is too pricey, it is available only on very high end department stores, and they sell it per 100gr which is less than 20% of a pound.
So, after talking about all of these factors and the prices of the World's highest end beef, I am sure you would like to try it. Right? This month, we have a special deal, that starts from $319.95 per package of 2 pounds Japanese. Do something that will change your beef eating perspective today. Order and try our World's highest end beef and enjoy it with your loved ones.