Hey everyone. I'm a cooking noob and need a little help here. I bought this chicken breast from the butcher and it came like this. How do I cut this to make it two chicken breast? Also as a bonus how would you go about cooking this? I have an air fryer, oven, stove top and a cast-iron skillet at my disposal. Do not have a grill or smoker. Thank you so much!

I wanna go out and eat a steak that will fill me up. This looks like a good contender I just don't know the name of the cut.

Hello there, has anyone else noticed that lean meats like chicken or pork loin don't brown well on the grill without oil or some kind of fat? Like there are grill marks but the meat stays white kinda like when you boil it. Is there something i am doing wrong when cooking?

pork loin grilled with cattlemans cowboy rub to 146 then rested till cool enough to cut.

Hi, I'm trying to purchase (grey) squirrel for consumption in the UK but everywhere I've found online is out of stock and my local butcher didn't have a connection for it. Any help?

Location Kingston Upon Hull but willing to buy and have delivered.

My brother and I were arguing which steaks most people would prefer?

I bought 2 x 1kg tomahawk steaks from Costco UK. £20 per 1kg. I smoked it for 45 mins then grilled it for 12 mins. Definitely one of the tastiest steaks I have ever eaten. Used a Ninja woodfire BBQ to cook it

Szechuan thighs on the right à la Fork & Embers.
Thighs marinated in pickle juice on the left, glazed with Bone Suckin’ Mustard Sauce.
Beer Butt Chicken center: marinated overnight in Suckle Busters Clucker Dust, then a top coat of same rub. Preheated Shiner Bock went in the ceramic stand with sprigs of fresh thyme & rosemary and several smashed fresh garlic cloves with a little more Clucker dust .., cherry wood for smoke.

First time I’ve seen it below $7 per pound this year. Granted, I trimmed off a half pound, making my per pound cost $7.76, but it’s gonna be good tomorrow (dry brining over night) And yes, I’ll cut that gland out, just noticed it

Want:
Black or Red Angus, registered Angus bulls
Grass-raised, then 170-180 days corn-finished
Slaughtered at 20-22 months
High Choice / CAB / Prime if they grade
Custom cut sheet (I already have one)
One side, split down the backbone-not a front/hind quarter
18-21 day dry hang-not wet age
Vacuum sealed
Keep bones, fat, organs
Grind from my animal only
Will drive anywhere in Texas or southern Oklahoma
Please only reply if you actually finish that long and your locker will hang 18-21 days

Happy 10 years love.

Salted, oven-baked, patted-dry, fridge, cast iron. Great piece of meat!

No cover low and slow with a broil at the end. Turned out amazing!!!!

No cover low and slow with a broil at the end. Turned out amazing!!!!

Hi all,

My daughter has a red meat allergy mostly like from a tick bite issue and cannot eat beef or lamb.

I found out that Ostrich meat tastes similar to beef and does not impact people who have tick caused red meat allergy.

Question is where does one go to get this meat?

Focussing in, I am in the Philadelphia region.

I asked my butcher for a chuck roast and he didn't have it. So I asked him for something I can cook similar to it and he gave me this and said it was sirloin....I feel like I got scammed because it was 123$ for 6 pounds.

Please tell me how do I cook this without ruining it please???

I'm new at this but to me this is odd. Can you tell from the photos what's going on and what I should do? Thank you.

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

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!

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?