First time getting a thicker cut, definitely my new go to! Reverse seared but looking into buying a bbq and smoker, any beginner recommendations?

Holy crap they are good. I love strip steak and I love prime rib but the burger version is somehow better 🤯

Caramelized onion, crumbly blue and steak sauce 😙👌 chefs kiss

Some crosscut shanks prepped for osso buco. The two darker pieces are from my local beef source, frozen after processing. This processor dries the carcasses for 21-28 days. The other, more vibrant piece is fresh local sourced (and personally cut) from my grocery store.

I found this in the freezer. Thought it may be tri-tip but the grain all runs the same direction, unlike most tri-tips I’ve seen. Seems too oddly shaped to be a flank. Anyone know?

Found this for under 7 dollars a pound at Costco thought the marbling was impressive for choice

Bought this steak 2 days ago from trader joes, at the time I didnt notice anything strange but today i was looking closely and saw these weird bumps. Any idea what this could be, i cut off 2 pieces and theyre kinda firm? Please help, thank you!!

Hi all,

Im in the process of creating some meat sticks for myself and family, and wondering if anyone has a good recipe.

Im thinking of doing a 50% Chuck, 30% Round and 20% Sirloin blend to get a good balance going.

Im curious on the spice blend though, i want something not overally spicy, but gives a good kick at the end like a honey spice stick or a separate stick with a more honey based flavour because honeys just on my mind now lol.

id appreciate any tips when making these. Thanks!

For years I have scoured the butcher counter at Sams, Costco and our local Supermarket. Hell, I even scoured the butcher counter in stores that did not have a butcher counter hoping to someday be worthy of a treasure to post here. Well, today is the day. If I had a bucket list I would be able to cross this off. Snagged a whole beef tenderloin for the price of 93% hamburger (still to damn high) and could not be prouder! Even a blind old fart finds a tenderloin eventually.

For years I have scoured the butcher counter at Sams, Costco and our local Supermarket. Hell, I even scoured the butcher counter in stores that did not have a butcher counter hoping to someday be worthy of a treasure to post here. Well, today is the day. If I had a bucket list I would be able to cross this off. Snagged a whole beef tenderloin for the price of 93% hamburger (still to damn high) and could not be prouder! Even a blind old fart finds a tenderloin eventually.

2:30 a side on the cast iron. Parts of the crust were a little tougher than I liked, but it was delicious.

I was gonna fire it up in the oven but I don’t know how long or what temp. The guy at the store said “low and slow is better and I have an hour to spare so if someone can advise me I’d appreciate it.

Also do I wrap it? If so in what? Tinfoil? Parchment paper? Hilp.

Very first time playing with reverse searing. Honest and constructive feedback welcomed.

Would anyone be able to go over the differences between the two cuts.

I was more curious about how the prep methods are different and the final result after cooking

Drove by and caught a short line which is rare, especially on a Friday in the summer. I’ve tried to find better but no luck

Very first time playing with reverse searing. Honest and constructive feedback welcomed.

Can anyone tell me what is the name of this steak and the best way to cook it , the butcher cut it from the back that's all I know

Got some venison bacon here, looking a lil odd. What do y’all think. No weird smell

I have a frozen boneless A5 wagyu ribeye roast clocking in around 12 lbs. 1 lb of A5 is aggressive for a single sitting, nevermind 12 lbs. Any ideas on how to cut some of this off to cook without thawing and refreezing? I was considering buying a hacksaw, or maybe asking a local butcher (though I feel weird about that, since I don’t really shop there).

Anyone have any known solutions?

My local butcher (works in a reduced price “last chance” store) has always been very reliable. I’ve been going there for 3 years without a single complaint. But a few weeks ago, that all changed when he brought these abominations out.

Not only were they green, they stank. I pulled him aside because we’ve had great conversations. I assumed he didn’t know what his assistants were putting out and these would almost certainly make someone sick. The majority of the customers are 75+.

This man has gotten me $4.99 prime rib roasts and $3.99 chuck eyes in the past, even holding some things back because I always came on Tuesdays. But I lost all respect for him.

With a straight face he told me these were a great deal, not just because of the price, but because they’re basically dry aged. He said he should double the price, since that’s what “fancy steak houses” do.

I asked him to smell one and he did, trying to hide a grimace. “Smells like beautifully dry aged beef to me. Look, if you don’t like it, don’t buy it. Somebody else is going to get a great deal on prime meat.”

I put everything in my cart back and let the manager know I was concerned sone of the meat might have gone bad. I haven’t been back since.

Not sure if it’s appropriate for this sub, but I know the people here will understand my grief at losing a trusted meat man.