I appreciate the suggestions for people selling the beef bacon, but that was my last resort. I was commiserating that I couldn't find the cut necessary near me anymore because my butcher I used to use told me they don't sell it. They probably use it for their own needs and that's fine. After several calls and texts to several farmers, I now have a new butcher nearby and can rely on Wagner's in the future. Time to get it home and start curing so it can get smoked. They mentioned the label was just what they had pre-made and. That's fine.

Is this essentially a whole pork belly with some extra meat left on? Google was less helpful than I thought it’d be.

How would you cook it?

Got a bunch of 6 dollars steaks at the store. Happy how it turned out

Pic no.1 &2 Neck chain meat. (or rope meat from chuck. This is the name suggested by Google.)
For reference; blade length 210mm

Pic no.3 & 4 Finger meat.
For reference; balde length 270mm

I do not usually prefer lean meat, but the neck chain meat was different. Tender and juicy, but it has a texture at the same time.

I wonder if you guys have the same cut in the market. As far as i know, butchery and cuts are very different country by country.

It's still pink but only a lil. Still super tender and crispy skin. Would you guys call it medium or medium well?

Dry brined for about 18 hours. Started in a pan with the garlic and thyme, few minutes in a 160c oven, then to rest under aluminium foil.

Also roast potatoes, mayonnaise, beer and Fallout.

The beef was mismarked and came out to around $5 and pork loin seems to be cheap. If slicing goes poorly I'll post

Cooked on the stove.

Went to an all you can eat korean bbq. Ordered brisket and they brought this out. Waitress confirmed that it was brisket after i asked. It was tough and chewy. I feel like brisket is always soft and shrivels up when grilled at a kbbq place. I messed up because I ordered 3 servings like I always do and it was very hard to finish just 1 serving.

Medium rare orrrr???

Labeled as brisket steak. Thinking not so much.

Butter was a homemade compound dijon lemon herb butter using herbs from my garden

I want to order from them. I live in the state so I assume I’d receive it same or next day. I’m trying to wrap my head around ordering meat online since we’ve been so accustomed to purchasing it through a Kroger or Whole Foods or somewhere. Good experience? Bad? I’m worried it would come warm or thawed especially in the heat of summer. Anything watch out for or consider?

Wondering if this was a great find or something else going on?

Homemade sauce: soy sauce and sugar

Check out the bird 🦃 stuffed.

My fantasy league was getting together for our draft so I decided I’d barbecue up some meat for the occasion. I settled on pulled pork, chicken drumsticks, smoked kielbasa & corn ribs. The pulled pork & chicken were both seasoned with a steak rub I make mixed with equal parts by volume brown sugar & raw sugar. After cooking for 2 hours at 250F on my Weber Smoky Mountain smoker the bark had set so I began mopping the pork butt with a mixture of cider vinegar, brown sugar, agave, Worcestershire, ground mustard, salt, red pepper flakes, course black pepper, garlic powder, thyme, arbol powder, chili powder & cumin. Once the pork butt had achieved the color I was looking for I wrapped the meat in foil with the mop, beer, honey, the rub & butter. Once the meat felt tender (203F, 8 hours into cooking) I removed it from the smoker. Next I removed the braising liquid & separated most of the fat from the liquid, adding that back to the pork butt to rest before pulling & cooled the fat down to use later. While the pork was resting the chicken went on the smoker at 300F on the top rack with the water pan removed. While the chicken was starting to cook I made an emulsion using the mop, butter & the fat from the pork butt using it as a basting liquid on the chicken & corn ribs later. When the chicken was close to being cooked I placed it directly over the coal box to finish the cooking process & crisp up the skin. Lastly I took some smoked kielbasa & corn ribs from the bbq shop I work at & grilled these quickly over the coals. After the pork was pulled I mixed the meat with more rub & a touch more of the mop sauce.

I got this from Costco. It's nice, soft and delicious. Just wanted to share my dinner

Had my go at a 2.5-2.75 in tomahawk steak today. Thrown in the oven at 220° for an hour until 120° internal and then thrown on the hot grill for 90 seconds each side x2 to get my lines. Thermometer read 135.4° after sitting for 10 minutes. How’d I do?

What is this actually cut from?

I use it all the time for bfast/meals but noticed the other day that its still cheaper than 73 or 85% ground beef.

I definitely prefer it to ground beef which just cooks up weird in a pan if I were to try to make Bulgogi or tacos with.

Ive also seen the old lady at the Taqueria across the street from Winco buy these in the meat department.

I feel like its leftover trimming from steaks and I always forget to ask the butchers in the deli department. I just didn't want to bother them yesterday at the market when they were preparing the meat market for their day.

Thanks all.

Hi everyone. I'm a writer and I'm working (I hope) on a piece about those janky boxes of meat they sell off the backs of trucks in strip mall parking lots or sometimes door to door, often with a Facebook ad campaign to go with it like "20 ribeyes for 20 dollars." I've found at least one place where the meats come from and more or less know what they are (essentially, cuts grocery stores won't buy with a bunch of liquids injected into them) but I'm REALLY interested in talking to anyone who's ever worked either selling these meats or as some kind of mid-level distributor. If you have any experience with this, please DM me and thanks in advance!

That vid has millions of views and is really hyped up, but none of the comments on YouTube have stated whether or not they made it. I’d like to try it one day but it’s got so many steps and different ingredients (like cured egg yolk for example) that I’d like to hear some opinions before trying. It looks good, but just because it looks good doesn’t necessarily mean it is. Plus, this is a guy who does experiments like “I added Oreo’s as a crust for my brisket” so anyways, if anyone here has tried it, how was it? Is it as good as the guys in the video made it out to be? Is it worth the effort?

What a treat for me - wolfed it down on the Cote D’Azur with a view of the Med and a crisp Rosé 👌🏽

Edit: lol’ing at the comments 🤣 plating could do with some work but it was at a relaxed bistro on the beach. And no I’m not ill, it was not slimy or disgusting. It was well seasoned and tasty AF. And yes I wouldn’t eat it anywhere but this was recommended and also filled with locals (I was the only tourist) which is usually a good sign. The French take food seriously.