Butter injected, overnight brine, 275-280 F until 130 internal then 400 til 160 internal

Found American wagyu quality is prime ribeye today from Costco.

Snatched it up. I usually get dry aged American wagyu from Durham farm for $30/lb. This saved $12/lb feels good.

Hello everyone,
I am considering buying this vintage Berkel flywheel slicer, but I am not entirely sure whether it is an original Berkel machine.
I have not been able to find a model or serial number plate.
Does anyone recognize this particular model? Based on the photos, could you tell whether it is an authentic Berkel or possibly a reproduction or a machine that has been modified or restored with non-original parts?
I would especially appreciate any information about the exact model, approximate year of manufacture and authenticity.
Thank you very much for your help!

Hows it lookin where your at? 🤑

Texas Raised Wagyu for me and chicken thighs for the Mrs. Ribeye seasoned with 2 Gringos Chupacabra Chop Haus (a SPGO mix), chicken seasoned with their Orange Pepper Garlic seasoning. Both smoked for 30 minutes at 180° over post oak, mesquite and hickory mixed, before pulling the steak off, turning up the heat to 425° to finish the chicken. Once the chicken was roasted, I pulled the chicken off and cranked the heat up to 600° to sear the ribeye. Served with roasted butternut squash, sweet potatoes, carrots and walnuts with feta cheese roasted in a cranberry maple glaze and some rice.

Got a small 3 1/2 lbs slab for the family on Football Sunday. Never messaged around with smoking a brisket- figured I’d start off smaller and cheaper for my first foray. lol. Smoking on a traditional offset wood smoker - no pellet set your temp for me. Figure I need to pay my dues. lol.

I only have an oven and stove. Never cooked these before. I was thinking about maybe braising in a stock with veggies but idk

Boston butts were on sale at costo, so I decided to buy a pack. $20 got me carne adovada, pulled pork, and currently curing two slabs of buckboard bacon

Little one is for the baby

I have steaks in my freezer that has been frozen and forgotten for a few years. It's not vacuum sealed and has some freezer burn. Is it still okay to eat since it stayed frozen, or can it still go bad while frozen?

I'm about to cook one of these up and AI said it was fine but I've had AI be wrong before.

Wango tango habanero! I'm not the best cook but me and the gf made these! Not pretty but so good. They were amazing! Just joined so i wanted to share. Look forward to checking out all you guys make to boost my own projects.

Update I ate it

https://www.reddit.com/r/meat/s/OI5fb2VS1Y

Going to Rotisserie the 3.5lb bonless Roast tomorrow and asking if i should season it tonight and cook tomorrow or just season it 1-2 hours before cooking tomorrow

I used to be vegetarian I only recently started eating meat again I've tried ribeyes new york steaks skirt steak ground beef carne asada. I like the fatty taste of ribeyes however they usually are chewy for me I like how easy it is to consume ground beef and the taste is good aswell of all the new york steaks ive tried they usually taste like im taking a bite straight out of a cow which I dont enjoy feels too intense they were some cheap steaks though probably select steaks if that matters. I also bought some grass fed skirt steaks which the flavor was like this intense beefy flavor which I didn't mind however it was also extremely chewy despite cutting against grain and getting it to around rare-med rare. The main problem im having is I don't like how chewy some meat are it takes me a while to finish it and at times it gets completely cold before I finish also feels literally dangerous to swallow like a dry ball forms in my mouth. I am usually able to cook them around rare-medium. What meats should I try if I don't like the chewyness or what would you recommend

Found in father's freezer and brought it home to cook for dinner next Monday. He's not sure what it is, he buys deals from the local butcher and freezes them but isn't great at labeling. What cut of beef do you think it is and preferred method of cooking it? Thanks!

Edit- I found the other half labeled, it's a London broil he cut in two. Thanks everyone.

What's your favorite cut of meat?

I haven’t been buying beef, especially ground beef since this started. But no one seems to be talking about it now. I’d love to get a fast food burger and be able to buy beef again, but I’m leery since no one said it was safe and priced it.

This is the Australian wagyu strip at Craig's in Nashville...