On-trend brisket measures up in Australian-US consumer sensory trials

Published 2024년 9월 26일

Tridge summary

A study by a research team from the University of New England, University of Queensland, Texas Tech, and Michigan State U has found that both Australian and American consumers accept beef briskets cooked using the low-and-slow smoker BBQ method. The research, which involved paired brisket samples from Australia and the US, found that while there were differences in tenderness, juiciness, and flavour liking between the two groups, the overall meat quality score was similar. The study also identified a potential for marketing the navel and point-end brisket muscles independently at different price points, particularly in the food service industry.

Disclaimer:The above summary was generated by Tridge's proprietary AI model for informational purposes.

Original content

MUCH loved by the low-and-slow Texas BBQ smoker movement, briskets have become a more significant part of the revenue stream from a typical grainfed or grassfed beef carcase. Depending on trim level and seaming, whole briskets are currently worth anything up to $13/kg for grainfed examples in the wholesale market, and have risen in value – relative to other beef primals – over the past ten years as the popularity of smoking has risen. While most briskets are now seamed-out in the beef plant into items like navel end, rib-end and shortplate, a whole well-trimmed grainfed brisket can weigh as much as 11-12kg, accounting for 7pc of the carcase yield, representing a unit value of $120-$150 each in some examples. And in the highly-competitive world of Texas BBQ competitions, the brisket division is regarded as the most coveted category to win, contestants say. In response to the momentum being seen in brisket meat demand and use in Australia and overseas, the first steps towards ...

Source: Beef Central