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. 🤩

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

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?

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.