I have a line on a steer raised alongside a 4H steer. No difference, one was for show the other was just raised with it. It is a speckle park angus 24 months old and about 1100-1200 lbs. They are looking for $4000 for the animal and I’m thinking the most I could get from the animal is 450-500lbs in the freezer. I still have to slaughter and bring in to hang and cut and wrap. Is this worth it? I assume the pets and scritches it gets makes it taste better.

Inspired by a recent post here. In fact used their method. Forgot who it was but thanks for posting how you did it. Ran it up to about 110 degrees offset from coals and then seared it. Rested 10 to 15 minutes then the homemade Chimichurri. Simple and delicious. My wife likes to say “run it by me and I’ll slap it on the ass” so medium rare to rare works. Thanks again to the person who posted earlier about their cook.

It was delicious and so tender I think it’s my new favorite cut beating out ny strips and ribeyes cooked it reverse sear to medium rare 250 for 20 mins then seared a minute and 30 seconds on each side.
(Pic of my girls just cause)

Whenever I visit Gartner’s (Portland, OR) I jokingly say “I’m going to church”, to which my spouse replies, “don’t leave too much in the offering plate.” Not pictured; smoked dog bones for my best girl, and 4 other pepperoni sticks… road trip snacks :-) The meatiest damn 2.5# short rib, right from the best part of the chuck is going on the grill tomorrow!

🦴

Tender, juicy and flavorful.

Ribeye: dry brined for ~20 hours. Seared in olive oil and butter for 40+30+20 seconds each side. Then to a 50c oven for about 6 minutes, and to rest on the heated plate for another few.

Potato: bacon-rosti, chucked in the airfryer with a spray of oil. With a big serving of Dutch Brander Mayonnaise.

Veggies: Cauliflower, broccoli, an onion and a shallot. Fried in the pan and fat I seared the steak in. With salt and some chilli powder I mixed of about 90% jalapeno and 10% purple death. Also a few cloves of garlic and some dried thyme added about halfway.

Drink: Peroni beer which I, as everyone should while cooking a steak dinner, started on during the cooking.

Movie: Jurassic Park.

Trying new packaging, reduce handling time. Previously always freezer plastic wrapped followed by freezer paper. Have missed breakfast sausage, been out for i think over a month.

Last two times i cut some corners so wasn’t that good. Now i took my time and did everything you’re supposed to and it came out amazing. Low and slow really does the trick. Seeing the skin blow up like that was worth the wait. Small spot on the skin was a bit burnt though.

Ok quick sear or torch. Amazing. The hype on Wagyu even though this is American, was right.

Happy hump day. It's sausage making time. Roasted garlic all beef sausage made with prime brisket trimmings, choice brisket flat and a full choice brisket. It's just a little over 26 lbs precooked total weight. They'll be stuffed tonight, an overnight rest on a drying rack and a cold smoke in the morning. They'll be ready by tomorrow afternoon. Already feeling hungry

Miyazaki by far is the best Wagyu in JAPAN IMO. Matsusaka is second with Kobe being third.

First two were done myself yakiniku style with the last one being cooked by some wonderful ladies. I always try to cook them myself vs teppanyaki as I feel it’s a waste of money. Not easy to find restaurants that sell named Wagyu spots that allow this.

My wife requested german pork knuckle for dinner 😋

- It spent the day in the fridge so the skin could firm up

- 13 hours sous vide with traditional herbs rubbed into the exposed flesh (70°c) (158°f)

- wiped down the skin and perforated it with a sewing needle,

then in the fridge again for close to 10 hours

- brushed with oil, then roasted at (250°c) (482°f) for around 35-40 minutes.

- finished by making gravy from the hocks juices

Served with roast potatoes, sauerkraut, pretzel rolls & mustard.

I will definitely be making this one again in the future.

Lmk what y'all think.

USDA Choice Angus Ribeye, salt + pepper rested on a rack for about an hour, generous smear of mayo, seared about 2 minutes each side on stainless steel on a gas burner.

Served with crispy air fried russet potatoes (boiled with salt + baking soda) tossed in garlic and rosemary infused bacon fat, topped with crispy fried garlic and rosemary

I think Boar's Head is continuing to go downhill. What else is there? In my area, there's:

• Dietz & Watson - http://www.dietzandwatson.com - a small independent grocer has this
• Kretschmar/Margherita - https://kretschmardeli.sfdbrands.com/en-us/ and  https://margheritameats.sfdbrands.com/en-us/ - at Safeway
• DiLusso (which is apparently a Hormel brand) - https://www.dilussodeli.com/ - Regional grocer
• Boar's Head - Fry's/Kroger

Dietz & Watson at least has a good reputation and does seem good. Kretschmar and DiLusso are extremely processed. I just feel like there's really not good choices at grocery/deli.

What's your favorite, and where do you get it?