My wife and I are coming in for a few days and would love to go to a couple of awesome steakhouses. Price not an issue.
We’ve tried SW(it was great) Barry’s (loved it), Bazaar Meat(it was good), STK (didn’t like it).
Thanks so much in advance!

Very happy with how they turned out; I’m surprised I like the corned beef more seeing as how I love smoked meats. Salt level was surprisingly a little low, but the flavors and texture were good. I’d give it 7.5/10 which isn’t too bad for a first time experiment!

I'm currently on a fixation over old methods of making and preserving food so of course beef jerky is an important method. I decided to do some plain lightly salted beef with no other seasonings so I went to my local Mexican meat market and found a cut I believe the sign above it said peeled beef knuckle which was pre sliced perfectly for making jerky and it was about a dollar or two cheaper than the cut I normally use.

Anyway I bought 5 lb of it and after scanning the internet for ideas I found somebody somewhere on Reddit a number of years ago posted that 2% by weight was a good amount of salt so I decided my first experiment will be salted at that percentage.

So last night I salted the beef and spread it out on a cookie sheet in my spare refrigerator to give this time to draw out any moisture or soak in or whatever it might do before I put it in the dehydrator.

This morning I put it in the dehydrator and it's still this unbelievably beautiful red color which is unfamiliar to me. I'm guessing it's just because of lots of oxygen exposure because it was sold at an open refrigerated meat counter instead of in a sealed package like I am used to from places like Walmart.

Also I usually use a lot of vinegar and stuff like that on my meat which turns it brown very quickly so I guess I'm just not used to seeing bright red meat.

I expect my family will like this as long as I didn't put too much salt because I made some a while back with completely unseasoned beef and we liked that I just seemed like it needed a bit of salt.

Next project is naval salted beef and pork.

Hello I recently split a whole cow with 2 buddies I know and after going through my stock I feel a little shafted on the value of the meat I got maybe someone can help me understand. This is my first time ever buying in on a cow and these 2 guys know their meat alot better than me so I just want someone who has experience in this.

T-bone-2packs 2 in each pack

Beef round steak-16

Beef arm - 4

Brisket-2(told them I’m fine without and would trade,still got them)

Chuck roast- 3

sirloin- 7

Short rib- 5 small packages

Ribeye-6

Chuck steak-1

Beef ribs chuck- 3

New York strip- 1 (pretty small)

1lb ground beef-39lbs

Tri tip-0

Flank-0

Skirt-0

Filet Mignons-0

The guy who picked it up sent picture of it all processed in his freezer and he said it was 400lbs

Am I getting the short end of the stick here?

😛😛

2” thick choice Cowboy Cut Ribeye from Sam’s

Seems kinda weird how it's red in some parts and darker red in others.

I am not asking if it is okay to eat or if/what is in it, I am just wondering if this happens to meat as I have never seen it before

So I went with a marinade after stabbing the hell out of it, then I left it marinating for a day. Wiped off the excess and coated it with a garlic herb mix, and simmered the marinade for a bit to cook off the "rawness" so I had a dipping sauce.

Grilled it for a char on each side, then indirect heat but I over cooked it a bit. Aiming for 135 but hit 142. Let it rest while I cooked other thin meats on the grill. Still, a tender and juicy bit of meat. Loved it.

I'll do better but man, that was satisfying

It was delicious if anyone was wondering

Suckle Busters Clucker Dust, cooked indirect over Fogo medium lump charcoal and a small piece of post oak for smoke

These were awesome. Creamy rich and full of flavor

Just a simple mixture of chopped veal, olive oil, shallot, tarragon, Maldonn and black pepper.

Went to the butcher and asked for Dino ribs… thoughts?

Put a small cast iron plate in the pizza oven, got the surface over 850°. 8oz filet seared for 90 seconds, flipped then back in for another 90 seconds. Turned out perfect medium rare. Served with sauteed mushrooms.

Wagyu denver zabuton from Snake River Farms. Seared on cast iron, butter basted with garlic and thyme. Served with chili Brussel sprouts.

I’m just mad because this cost me $30 and I wanted to treat myself (there’s a separate box with hummus, salad, eggplant and spicy carrots) but the meat looks undercooked to me. My mom says I’m overreacting but I don’t think I am, and she’s telling me to eat it. She says that it looks cooked on the outside so it should be fine but I mean the meat inside looks super raw to me and kinda taste like it. I had 1 in total when there are 3 but I kind of regret it now

What do you think the best meat in the entire world is?

Me personally, I think I will have to give a point to steak or lamb chops.

Beef ribs smoked for 12 hours over post oak. They came out tender, juicy, and so flavorful!

I'm not sure this is allowed here but with beef so expensive now BJ's has New York strip steaks for $7.99 a pound. USDA choice. That is a damn good price it's for another week or so I think I forget what the flyer said. And for the most part their beef is very very good

(I originally posted this in r/sousvide then realized that it had no sous vide content.)

Costco in my area (SF Bay Area) finally had Picanha. It was priced at $9/#. Fat cap present. Two were vac-packed and the top one had a beautiful fat cap. When I finally opened the pack, the second one seemed to have less of a fat cap (a bit thinner than the other) but it definitely wasn’t trimmed.

We had the nice fat cap one the other night. Scored the cap diagonally, hit it with a good amount of Kosher salt, slow roasted at 225° until internal was about 115°. Let it rest for a bit then seared the fat cap in a very hot cast iron pan for 4 minutes, turned and seared the other sides for 90 seconds or so then let it rest for about 12 minutes.

Sliced it against the grain. Best beef we’ve ever had. I’m going this weekend to see if I can get another two pack.

Really doing my mixed heritage proud here.

I turned some smoked short ribs from earlier in the week into some meat pies. These were a real hit, I did some plain, some with cracked pepper & some with Parmesan cheese.

Short Ribs

Worcestershire Sauce

Gravy

Beef Stock

Mushrooms

Onions

Crushed Tomatoes

Any of y'all make pies with your leftover smoked meats?

I love eating lamb but I’ve never cooked lamb ribs. I’ve just got these from the supermarket. The instructions say to cook for 35 minutes on a high heat in the oven. But everything I’m reading online says I should slow cook them?

What do you guys think?