Sourcing BBQ competition meats. It’s a mystery for some, and a flat out pain in the ass for most. Especially those who are only a few years into the sport of competitive BBQ. Sure, there are a few go to specialty sources for the higher end cuts of BBQ meat, specifically online retailers like Snake River Farms, for instance. However, for the value conscious BBQ Pitmaster who wants to up their game without burning through their wallets, locating consistent suppliers of BBQ competition meats is a real bear.
Sourcing Competition BBQ Meats – Quality, Reliable and Affordable Product a Challenge
Here in Central Florida, there area few basic locations for buying meats for competition BBQ. Most pitmasters working the Florida Bar-B-Que Association (FBA) contest circuit find whole packer briskets at places like Restaurant Depot or Mac’s Meats of Winter Haven. Some folks have been able to find packer briskets at Sam’s or Costco,and I’ve even seen them at Wal-Mart (rarely). Ribs are normally purchased from these spots as well, with IBP or Smithfield being the more popular choices.
The issue with these locations is that quality and selection vary widely, at least without much in the way of time to pre-0rder or plan. You get what’s there, and the options for sorting through a case are limited at best. And let’s face it… sometimes the money for a competition entry fee comes available in your BBQ budget pretty close to the deadline for signing up.
Why Master Purveyors of Tampa is Your BBQ Competition Meats Mecca
Shawn McCranie Vice President Master Purveyors
Last week, Doug Francis of Hogs Gone Wild BBQ and I traveled over to see Shawn McCranie, Vice President and 3rd generation operator of Master Purveyors of Florida.
Full disclosure, no one on the Florida BBQ Circuit or the KCBS one for that matter would know about Master Purveyors if it weren’t for Chad Ward of Whiskey Bent BBQ Supply! (Thanks again Chad!)
Operating in Central Florida since 1966, Master Purveyors provides choice and prime meats to the finest restaurant and hotels in the area, while also selling direct to individuals looking for unsurpassed beef, pork, and chicken quality. (Note – they also specialize in lamb, veal, game meats, as well as banquet and high end party appetizers. Want to ‘cue some “strange?” … Shawn has you covered!)
From the company’s inception, Master Purveyors has operated with a basic philosophy: value their customers, and provide them with the best quality products and a superior level of service.
Doug and I spent at least an hour at the Master Purveyors location talking with Shawn and touring the facility. Honestly, we thought we’d get about 15 minutes of his time… maybe half an hour… but Shawn proved that his family’s mantra for service is no freaking joke.
We got the full dog and pony show, just the same as any major hotel or fine dining restaurant would receive. It was great, because with Shawn, no matter who you are or where you’re from – you get a completely honest, no BS, and funny as hell history of the company as well as a description of what Master Purveyors supplies in terms of BBQ competition meats.
The provider we found most interesting and one Doug will be using from now on for sure is Meyer Natural Angus. Based on Shawn’s description of the company, it was soon clear that Meyer Natural Angus is hands down one of the finest all natural and humanely managed Red Angus beef out there. 100% of their cattle can be genetically source and age-verified back to their ranch of origin, and all are born, raised, fed and processed solely in the USA.
Meyer All Natural Red Angus Beef. Photo Credit: Lennie Phillips.
Being the Meat Nerd that I am, I did a little research on Meyer Natural Meats. What I found absolutely confirmed and reinforced everything Shawn shared with us. A true sustainable operation.
I love this video from Clint Cantwell, Editor of Grilling.com that gives you a feel for what life is like on the Meyer Ranch up in Helmville, Montana.
You’ll notice the emphasis on sustainable ranching lending to amazing beef quality when John Enright, Corporate and Ranch Chef of Meyer Natural Foods speaks and demos in this video. I was impressed to learn that Meyer’s Natural Red Angus Beef grades out at more than 12% Prime beef. That’s something, and means that the care they put into raising their cattle means you can count on prime quality beef brisket being available to you from Meyer on a consistent basis.
Also recognize that though Chef Enright explains that Meyer Red Angus beef comes at a premium price, the massive volume of meat sold through Master Purveyors of Florida means that you are getting Prime Meyer All Natural Red Angus Briskets at an amazing value.
Here’s more from Chef Enright on what Meyer Red Angus Beef Means for delivering winning competition BBQ.
Check out Executive Chef John Enright speaking at the 2014 National Barbecue Association Conference and Trade Show in San Marcos, Texas.
This is some of the highest quality Red Angus Beef you can find anywhere, and easily rivals what you might get even from Snake River or Strube Ranch. Yes, I’m saying that based on what Shawn explained as far as BBQ competition teams using and winning with Meyer Natural Angus, it rivals the Waygu product for which many teams are paying dearly.
Here’s an added bonus for you…
When you arrive at the Master Purveyors facility to pick up your Meyer Angus Beef Brisket, you can select the packer cuts you want from a case or two of them that Shawn sets out for you. All of the briskets you see in front of you are already wet aged for at least 30 days. Yes, you read that right. Wet aged 30 days so that you can get it on a Thursday and cook perfectly aged brisket at a BBQ competition that weekend. BOOM.
Master Purveyors Pricing on BBQ Competition Meats
OK. Here’s where the rubber meet the road as far as what Master Purveyors of Florida charges for Prime Meyer All Natural Red Angus Beef. At the time of this posting, you can get Prime Meyer packer briskets for $3.95 per pound, wet aged for a minimum of 30 days upon order pick up. So what this means again, is that you can email Shawn to confirm the current price, order up your briskets, pick them up at the Tampa, Florida location, pay cash on site (it’s an all cash business for retail), and walk out with aged briskets ready for your weekend competition.
NOTE: Because Meyer knows you want the best yield possible for your brisket dollar – they use an XT trim to ensure you’re getting minimal extraneous fat per packer.
Wagyu Briskets Are Also Available If Desired
Master Purveyors of Florida also sells Australian Wagyu brisket, should you require it, at an amazing $6.00 per pound. Again, this product comes wet aged at a minimum of 30 days.
The question of Wagyu versus Prime comes down to personal taste, from what I’ve read. I mean, you’re getting amazing fat content either way.
I will say this, nearly all of the teams here who walk or win in the brisket category are using some grade of Wagyu beef brisket.
I learned a few things at Camp Brisket, which is to be expected when @foodwaysTX is involved. http://t.co/PBMrNZnrGb
— Daniel Vaughn (@BBQsnob) January 17, 2014
Daniel Vaughn Editor of Texas Monthly BBQ posted a really good article on the various grades of beef brisket you should head over and read for sure. As always, awesome information from The BBQ Snob.
Pork Butt and Rib Pricing from Master Purveyors of Florida
Master Purveyors of Florida doesn’t just have great pricing on BBQ Brisket, you can get awesome deals on pork and chicken as well.
As an example of what you can find pork wise – Shaw offers Seaboard’s All Natural Prairie St. Louis cut ribs priced at $2.99 per pound, freshly cut. You can also get Seaboard’s Prairie Fresh All Natural “bone in” pork butts 1/8” trim for $1.90 per pound, with boneless coming in at $2.09 per pound.
BBQ Competition Meats – Final Thoughts
If you live in the Central Florida area, are a competition BBQ pitmaster, and you want to up the quality of your protein, I’d definitely send Shawn at Master Purveyors of Florida an email. Seriously, from what I hear among Florida Bar-B-Que Association pitmasters, there’s a serious niche he’s filling in terms of value priced high quality beef and pork for sure.
Of course, when you contact him – please do mention this article and that Kevin from The BBQ Beat posted it. While I’m not being paid a red cent for this post by Master Purveyors, I do value relationship building and want to be sure he knows that I’m standing behind his work there.
Master Purveyors of Florida – Meat Suppliers
Master Purveyors
6003 N 54th Street
Tampa, FL 33610
Email: smc@masterpurveyorsfla.com
(813)253-0865 – main
(800)565-MEAT – toll free
(813) 253-0996 – fax
Didn’t realize they were so close……great info !
I have heard Chad Ward talk about Master Purveyors on his show Whiskey Bent in the Pit many times which peaked my interest. But i thought that you had to have a business to buy from them, so in general talking with Doug Francis with Hogs Gone Wild about where he gets comp meat from he said MP, so i called and asked about coming to get meat for a comp. Shawn answered the phone and invited me down for a tour, he allowed us to go through the many cases of butts, ribs, and brisket to get exactly what we wanted, and the price..oh my, so much less than regular stores. Shawn said he can get us anything we want for home use too from chicken to caviar. He cut us some ribeyes that when cooked melted in our mouth like butter…amazing…..so if you need comp meat or home product….Master Purveyors is the place to go.
Great feedback Tim, thank you brother!
Thank you to chad ward and bbq beat for spreading the word about master purveyors now I know where I can get quality meats at a reasonable price
Our pleasure, Stephen. Thanks to you as well!
Master Purveyors is the best place to get competition meats or for vending. the best quality and great prices. Just e-mail Shawn McCranie and he will fix you up!!!!!
Hey Jaime! Man, you said it. We’re very lucky to have MP in our area!
man those sound like some fine cuts of meat, i wish you were in nc i hate going to rest. depot and hoping they have what i need for a contest that weekend, it is always a crap shoot with them but it sounds like you have a system to pre order and ensure that you will have everything in stock!!
Hey Robert – yeah, the fact that Shawn lets you sort through cases at a time AND that every cut of meat for comps that he sells is aged 30 days minimum is HUGE. Thanks for your comment. One thing you might try is to email Shawn. He has contacts all across the country and might be able to hook you up with someone in your area who will treat you like he does us down here!
I’m a backyard smoker that is always trying to perfect my recipes and skills. I’ve learned that starting with the best quality of meat is half the battle. Thanks for the great article on Master Purveyors, I’ll for sure to check them out the next time in Tampa.
PS: If you’re in Tampa, it will be well worth your time to drive a few more minutes to Lakeland and check out Whiskey Bent’s store too…great guys!
Hey Bob! Thanks for your comment. Totally agree with what you’re saying re: starting with quality meat. Love Chad’s store! Great people, great support, great products!
Thanks for the great information.. I just got my Traeger smoker and so far its been a great way to cook.. Ive gotten out of the habit of regular BBqing but this has put spirit back into me to get going and what better way than with great cuts of meat.
Thank you, Jerry for posting the comment!
So hard to find good beef anymore in Rest depot as picked through usually and\or get a gash in it. Have to buy extra and hope you have some good piece in there.
Ah the gash… nothing wrecks a piece of quality competition meat quite like it. Email Shawn at the address above and he should be able to put you in contact with a distributor like him in your neck of the woods. Folks have asked him about shipping stuff, and he tells them to go with one of his trusted counterparts in their area to get the same pricing he offers. These other folks normally let people sort though cases as well. Per my understanding.
I found this to be some excellent information
I have been seriously thinking about getting in on the competition, I will be sure to go check out MP
Thank you
Hey Ray – thanks for your comment. Glad the info here proved helpful!
Headin to Lakeland from Ottawa Canada, gonna spend 10days there, humm BBQ SEASON starts early for me.
Planning a visit to Whiskey Bent!! Do they drink Canadian Whiskey??? LOL DUMB QUESTION!! LOL
GREAT ARTICLE!!
Hey Joe! Cool you’ll be down here! They ship to Canada as well, I’m sure! And yes, I have it on good (er… personal) authority that the guys from Whiskey Bent BBQ drink Canadian Whiskey. 🙂
Man I sure wish we had something like these guys up here. Can’t imagine how nice it would be to have that selection at my finger tips.
Hey Rene – send Shawn an email and he’ll see if there are any companies in your area that provide a similar service.
Chad you hit the nail on the head with this article…my briskets didnt ship from SRF, i reached out to you looking for brisket, you being the great ambassador of bbq turned me on to MMP. without doubt he has the best product in Florida and without Whiskeybentbbq i wouldnt be where i am today on the circuit…Thanks Chad
Hey Shean – Kevin here, glad you enjoyed this article I wrote up about Master Purveyors – which we have come to know of and love thanks to Chad Ward! So glad Chad was able to help you out, as he does for many others. Great Ambassador of BBQ indeed! Smoke on man!
Hi Kevin,
Great article! I went by there today to pick up a brisket and everyone was super nice. As you stated, I was able to look through a box of brushes and choose the one I wanted for tomorrow’s cook. I’m not competing, but just wanted a quality brisket. The Meyer briskets were also on sale, bonus! I couldn’t have asked for a better selection, nicer people, or better prices. It’s rare to find all of those things in one spot. Your name escaped me while I was there, but the knew exactly who sent me when I described your article.
Thanks again,
Barry
Hey Barry! So glad you enjoyed your trip out to Master Purveyors! And you’re right… major Score on the Meyers Prime! My buddy Mark Gabrick in Sarasota cooks them almost exclusively with amazing results! Appreciate you mentioning my article. Means a lot my friend!
I woke at 4 this morning to light my BGE. I trimmed, seasoned, and cooked in accordance with Franklin’ directions. This was the first time rubbing only with salt and pepper, cooking at 275, and wrapping in butcher paper. By far, this was the best brisket I’ve ever cooked. I’ll be back to MP again soon for another one. Thanks again for the advice, I just moved to Tampa and hadn’t figured out where to get a quality brisket. The wife and I are in meat comas, but I left a small piece of the point on the cutting board to snack on later.
Barry
Awesome Barry! Nice work on the Brisket!