I’ve stated on this forum before about separating the point and flat. Best way to control IT on both parts without drying the flat out. I didn’t see the Meat Church video so asking how long the rest time was. Thanks!
Smoking Meat Questions and Discussion
- Thread starter Statefan515ISU
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There are a number of reasons. People that own cattle tend to be older and as they retire the land is bought for recreational purposes, e.g. deer hunting, or torn up and crop farmed if possible. down south it has paid more to lease to timber companies than to keep cattle. During Covid, the big packers were making over a thousand dollars a head and and the rest of the supply chain not making much with inefficient producers not making any. Many people weren't making enough to stay in the business so they left. In a way, it may be a way for the big packers to cause vertical integration to happen more quickly than it did in other protein animals. Walmart has its own packing plant and anyone that sells to it has to buy bulls from certain sources. It also takes a long time for a calf to be processed from when a cow is bred so expansion takes longer than in other species. Shutting down the border due to screw worms also decreased the cattle supply. That is my view of what has been happening.
As long as you keep it above 140, it's perfectly safe. When I'm doing longer rests, I leave the probe in so I can monitor the temp and be sure to serve it before it cools off too much.
I've never rested anything for that long, but that's just because I don't have a warmer, or even a Yeti cooler that is better insulated than my cheap Igloo cooler. If you've got the equipment to do it safely, it's definitely better when rested for that long. Collagen breaks down into gelatin around 160 degrees IT, and holding the meat in a warmer or well insulated cooler keeps it above that threshold for much longer during the rest than it would be if you rested on the counter, so you get more time for collagen to break down without overcooking the meat.
Beef has been at historic prices for quite awhile, long before screwworn.
US cattle herd is the smallest its been in 75 years. Domestic demand has remained high even with recent prices: people seem willing to pay up for steak and ground beef. Up until 5 years ago we sent zero beef to China: they are now a significant buyer of US beef.
