Am I the only one noticing a difference in grass fed meat right now? It is paler, tougher, and more metallic. Two of my favorite places to get bison it is coming this way now (South Dakota and northern wisconsin), and my favorite place to get beef (Idaho mountains) it is this way also. I am pretty sure my taste buds didn't change, and I can see a change in color of the meat. I can only think it is the current drought conditions. It's gotten to the point I don't even like it and am living off seafood but I really need red meat.

Please no stupid comments about grass fed vs grain fed meat.

A colleague and I created a series of meat cutting videos that show how to break down beef, pork, and lamb carcasses into retail cuts using the most basic tools, mostly 2 knives and a hand saw.

https://www.youtube.com/watch?v=r8WZrPCNyvE&list=PLeiaOD-wUNSI

Porks safe to eat at 145 and if you want the juices pork that’s how you should cook it.

Found today at my local Ranch 99, I had to do a double take when I saw the price. 🤩

I am trying to choose a meat delivery service and the options from butcher box and the 2 week delivery has me interested in them. However, I keep seeing people say their meat was completely thawed. To anyone who has used butcher box how have you enjoyed it? Any issues with meat arriving thawed? Any alternative recommendations?

Walking around hungry in my local grocer. 8/lb looked nice and I’ve bought this. Let me tell you ….. you’re gonna make it comments … but literally like a ribeye cap with some chuck flavor

Camp Chefed it. Pulled it at like 115, maxed the smoker, back in till 130. Wrapped and rested. Should be a nice treat in the lunchbox this shift.

They were thin and cooked pretty fast(it's all relative) even though I used indirect heat and then gave them a little char directly. I had a little rib rub and a little Brazilian BBQ mix left so I just combined them, added sweet baby Ray's honey chipotle sauce at the end.

For the side I had some shredded red cabbage with an Italian dressing, I love me some cabbage. Any cabbage given a little tangy goodness with a spicy sweet meat is just so good.

My grandma sent me some crawfish, pork and alligator boudin. It thawed completely before it arrived. It shipped on the 22nd, and got here today (the 26th). It is completely thawed and the temp is well above 40. I'm wondering if I cook the fuck out of it if I will get sick. I tried talking to chatgpt and googling, but it's just regurgitating the equivalent of "cook chicken until 73.9" which we all know is the 100% sure overkill bs.

I'm wondering what y'all think. 4 days seems like it was frozen for most of the time. It was in stirophoam box will cooler pads. It was also still cool (<60) when it got here.

Don't kill me yet, hear me out please!

I like my steak on the rare side of medium rare. You could slap the fucker and send it my way, and as long as it isn't frozen in the middle I will eat it.

I live with my mother in law. She won't eat anything that's got any shade of pink in it. Well, I'm the kind of fella that if they cook something someone doesn't like, I'll try to get it right the next time.

But every time I cook meat on my grill, I have to keep in mind not to cook any steaks for her. Except, I want to. There *has to be a way* to make an edible steak and cook it all the way through.

Help me out, r/steak please, you're my only hope. Is there a way to make this work?

Then a good ol thick cut ribeye reheat for breakfast. Wall to wall pink. Love smoking then reverse searing with tallow or Irish butter! Was Stored with Greek seasoned potatoes and fried in the tallow from the steak!

NY strip steak seasoned down to the micros lol
served with Cesar salad with cucumbers and sweet potato fries (pic one) Or
served with steak fries and broccolini and bell peppers (pic three)

Smoked at 225° for till 125° internal. Took a rest while the grill came up to 500°, and then seared on both sides.

Seasoned with kosher salt, Dan-O’s Preem-o, and some Kerry Gold salted butter on the final rest.

Butter injected, overnight brine, 275-280 F until 130 internal then 400 til 160 internal

Found American wagyu quality is prime ribeye today from Costco.

Snatched it up. I usually get dry aged American wagyu from Durham farm for $30/lb. This saved $12/lb feels good.

Hello everyone,
I am considering buying this vintage Berkel flywheel slicer, but I am not entirely sure whether it is an original Berkel machine.
I have not been able to find a model or serial number plate.
Does anyone recognize this particular model? Based on the photos, could you tell whether it is an authentic Berkel or possibly a reproduction or a machine that has been modified or restored with non-original parts?
I would especially appreciate any information about the exact model, approximate year of manufacture and authenticity.
Thank you very much for your help!

Hows it lookin where your at? 🤑

Texas Raised Wagyu for me and chicken thighs for the Mrs. Ribeye seasoned with 2 Gringos Chupacabra Chop Haus (a SPGO mix), chicken seasoned with their Orange Pepper Garlic seasoning. Both smoked for 30 minutes at 180° over post oak, mesquite and hickory mixed, before pulling the steak off, turning up the heat to 425° to finish the chicken. Once the chicken was roasted, I pulled the chicken off and cranked the heat up to 600° to sear the ribeye. Served with roasted butternut squash, sweet potatoes, carrots and walnuts with feta cheese roasted in a cranberry maple glaze and some rice.

Got a small 3 1/2 lbs slab for the family on Football Sunday. Never messaged around with smoking a brisket- figured I’d start off smaller and cheaper for my first foray. lol. Smoking on a traditional offset wood smoker - no pellet set your temp for me. Figure I need to pay my dues. lol.

First time cooking it from the fridge overnight alows you to get a much better sear without overcooking.

Added too much salt though😭😭😭🥩🥩🥩