Texas BBQ Masters Joe and Jay Riscky Tell CAB, Start with the Best Beef, to End with the Best BeefTue, 06 Mar 2018 15:08:43 CST
Start with the best. End with the best. That’s Joe Riscky’s easy answer.
“Everybody asks, how did you make that brisket so good? I say I started with the best cut of meat, so that’s how it goes,” said Riscky, owner of a BBQ business. “Start with the best, end with the best.”
To watch a short video-clip featuring BBQ business owner Joe Riscky and his brother, Jay, talk about how quality makes a big difference in their line of work, click or tap the PLAYBOX in the window, below.
The fourth-generation pit master knows a thing or two about creating customer satisfaction. Like those raising the beef, it takes an investment of emotion and time.
“To cook meat for tomorrow, we have got to plan for it today. So, we are constantly trying to stay ahead of it and to be prepared for it,” he said. “And I don’t feed on Christmas, that is about the only difference, and I’m glad of that, but I cook on Christmas, so it’s back to working.”
That’s required to meet the need of what Riscky calls an “off the charts” BBQ trend he never saw coming.
“I don’t know much about the cattle industry but I do know that the steps that they take to make a better genetic animal and the better marbling, which gets into the CAB the upper 2/3 of it is what has taken the BBQ to the next level,” Riscky said. “It’s just the time and effort and knowledge that they put into the cattle breed has come down to the BBQ guy making it and has made a better product.”
Demand for superior product is here to stay, his brother says.
“Growing up in the restaurant business was a big help to me coming into the foodservice-processing meat business,” said Joe’s brother Jay Riscky. “It helped me realize the value of quality and I think we are seeing that trend across restaurants in general. They are, instead of taking less quality product and trying to make a quality product out of it, they are starting with higher quality product and finishing with higher quality.”
In the last year, his company has purchased more than one million pounds of Certified Angus Beef brand brisket.
“CAB has been a cornerstone in our quality movement and it has grown year after year,” Jay said. “The education they put into it makes it easy for the sales people to sell it and once the customers get it in their mouth, there is no going back.”
Source - Certified Angus Beef
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