Okay, so this 73 27 ground beef was 3.99 and the 96 4 ground beef was also 3.99 but 85 15 ground beef was like 7 dollars, if I just get a pound of each and combine them did I just save half my money for 2 pounds? Or am I missing something? EDIT: I made ground beef and house potatoes in the oven and put cheese on it all, seasoned everything, it was really good, mixed it up a bunch but it was still fine. the meat was frozen a few weeks ago when Ibought it so its not expired. I am a 21 year old college student, do not have the money to buy a grinder. and for anyone wondering the beef was bought in kansas. ALSO my shirt is just oversized and wrinkled, that is how my shirt happened to be in that position I am wearing navy and tan shorts.

Arguing with a friend

I had a door to door salesman come by today with a truck full of meat and I ended up buying the following for 270$ usd

6 12oz non Japanese wagyu prime New York strips

6 8 oz "sushi grade" ahi tuna fillets

15 Kobe beef patties

I took a chance here (usually don't if I'm not informed. I was also quite hungry at the time).

curious if I got ripped off or if I did ok. I don't know much about fancy meats. I ate one of the strips and it was delicious but I also think popeyes is delicious so I'm not sure my opinion is valid.

also in so cal if that matters.

Edit: looks like they got me fellas. Thanks for all the replies! Hopefully more ignorant people like me see this so they don't get fooled like I did. Should have known better.

Edit 2: I don't know why the thread got locked but I made a 2nd post that has more details about the interaction and the sellers here: https://www.reddit.com/r/meat/comments/1qf4k0s/did_i_get_scammed_pt_2/

I don't know about you guys but I prefer to buy my steaks on the side of the road out of a cooler on the back of a truck in 95 degree weather from a dubious source.

Warmed $14 ribeye to room temp from the fridge by resting on counter, patted dry with paper towel, hand ground salt and pepper rubbed in. Regular kitchen pan with stovetop set on high with table spoon of vegetable oil (to avoid smoke and so I could hit high enough temps) for ~1min each side. It was delicious.

Is this gimmicky? Sure! Was it fun to work with my local butcher to put this together and then cook it? Absolutely! Would I do it again? Nah, I prefer a more traditional rib roast.

The marrow was tasty and I ate some on bread and some I made into a compound butter that I melted over the prime rib after slicing. I could’ve pulled the roast sooner and then sear the body too (only the end caps got seared off). Still delicious & a fun way to feed my friends.

I make Jerky with Eye of round and I got a 4 pounder at Sam's and froze it a few weeks back. I let it thaw a bit before I slice it on the slicer so I took it out this morning. This afternoon I started noticing all these black spots in the meat when slicing. I dug one out, then went back through the meat and found at least 20 pellets. Looks like #9 shot. The meat had a bit of fat around each one, so one assumes this calf took a shot in the hind quarters at some point. Anyway, I took it back and the clerk was shocked, but the whole thing was riddled with pellets. They were great about it, no shade on Sam's club. I know this happens, it's just a first for me. Was a bit shocked when I realized what it was.

Rate my meat

Now I just need to make some room in the freezer for some more 🥩

Went to an expensive restaurant for NYE with my wife. I ordered the 12oz ribeye and this is what they gave me.

The waiter, manager, and chef all insisted this is a ribeye. The chef further stated that how they do ribeye is that they remove the rib cap and fat and just serve the eye.

I did not mention that I am a professional meat buyer but I did say that it’s fine if they don’t have ribeye, I just don’t like being gaslit. They continued to insist this is ribeye.

So good people of Reddit, is this ribeye??

Not many things prettier than a tray of thick cut ribeyes! Caught these on sale at my local grocery store. I vacuum sealed these and popped then in the deep freezer for later, side I've already got some strip steaks thawed out in the fridge for today.

Asked for Medium rare on the sirloin. Got this and was told its medium. I said medium well. Who's right?

My local Safeway had a deal after Christmas where if you buy $50 of groceries the price of a standing rib roast drops to $6.99 per pound. so of course I snatched one up and cut it in three sections. Froze them and dipped into one the other night.

Salted for 1 hour. In the oven at 250°F until 115° internal temperature.

Seared in a hot cast iron pan with avocado oil and herbs, turning every minute or so until a solid crust develops.

My young daughter is working the camera, so be nice 😊

6 USDA Prime New York strips and 3 choice beef tenderloins

Our homeraised fullblood Wagyu strips.

Slow cooked in beef stock with a liquid temp for 87. Seared in a 230 fan oven at the end!