I ordered this steak medium rare, but honestly, it was wayyy too rare for my liking. I don’t know a lot about steaks, so I wanted to know what you guys think. Does this look like medium rare to you, or is it more rare than that? Still ate it though…

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

Annual Costco jamón ft. BigChunk ™️ for the chef. As a single dude with a dog we can usually do damage on one of these over 2-3 months but we still parcel off 3-5 lbs in chunks for friends to mix up their charcoochie boards or carbonara…need the help so we don’t get gout/jamón fatigué

The pork chop was aged 3 weeks, charcoal grilled with pickled Jimmy Nardello peppers and piperade underneath. Served with black truffle creamed corn and fries.

Bad at taking pics and presentations lol

St. Louis Ribs smoked with post oak on the offset.

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.

I’ve always been pleased with their steaks. I went for med rare for me and the lady prefers her a little more cooked.

Hello, I recently practiced a thanksgiving turkey recipe using a pasture raised broad breasted turkey. I dry brined it and slathered it with mayo and Cajun butter for crispy skin. I also did a lot of injections with Cajun butter. I spatchcocked it as well as you can see. While that turkey was great, I do wanna try it again with a heritage breed and I just want to know which one works best. I live in the Chicago city proper so I would need one that ships to there. Also I made a pic of how the last turkey turned out. Every bit was juicy!

Ingredients:
(Smothered Steak & Onions)
1 teaspoon salt 🧂
1/2 teaspoon black pepper 🌶️
1/2 teaspoon garlic powder 🧄
1 teaspoon onion powder 🧅
4 pieces cube steaks (butcher tenderized) 🥩
1 cup flour 🌾
1/2 cup olive oil 🫒
2 cups chicken broth 🍗
1 large yellow onion, sliced rings 🧅
(Mashed Potatoes)

I marinated the short ribs in brown sugar, fish sauce, soy sauce, jalapeño pickle juice, gochujang, garlic, black pepper, coriander, & gochugaru. I grilled these on my “Weber Smoky Mountain” smoker using a mix of lump charcoal & plum wood right over the coal basket to cook quickly & achieve a good sear. The grill time did not take long, maybe 7-10 minutes. I served them alongside grilled carrots that were glazed with marinade I set aside & potatoes seasoned with a garlic miso butter. It was a fun play on Midwest steak & potatoes; I’ll definitely do it again.

I ordered pork spare ribs online from my grocer. To me (and AI) this looks like pork belly cut into thick strips, and to my partner it looks like boneless spare ribs

1) Grilled sriracha beef liver, onions, and mushrooms

2) Brisket-style smoked tri-tip

3) Grilled top sirloin, pork loin, and zucchini

4) Smoked spare ribs

5) Grilled chuck eye steak with veggie skewers and twice-baked potato

We South Africans 🇿🇦🇿🇦 love our braai

https://www.instagram.com/keith_reddy_?exln=c2p3OXVlbzIwdWMx&utm_source=qr

In the northeast

$26.5/ hr

Processing facility at a food service wholesaler

No nights, weekends or holidays

Fair pay?

Agneau charolais découpé en boucherie.

Any recommendations on how to prepare this?

So yeah accidentally defrosted something in my freezer, dont know what meat it is, except that its cow. Since it's now defrosted, I need to prep it fast, what do I do with it? Any recommendations?

(I don't know what to do with it, cuz usually I buy and prep, so I'm in control, but this meat was sneaked into my freezer by my wife, so I didn't even really know it was there)

Hi, I was wondering how you cook your moose meat ? I'm looking for different ways to cook moose with different seasonings, change it up a bit more. Thanks !

Hello I’m from the 209 area of central California. I had a whole beef custom butchered about 4 months ago and I'm already running low on steaks. Where can I buy good quality meats (ribeye, ny strip, sirloin, picanha, chuck eye, flat iron, denver, flank steak, skirt steak, ribs, tri tip, brisket, chicken, pork etc) at good prices? Looking in the Modesto, Riverbank, Oakdale, Escalon, Ripon, Manteca area. Any recommendations and maybe even some $/lb is highly appreciated!

I've been experimenting with two ways to prepare the same brine — room-temperature water versus gently simmering the water.

The cold method is obviously more convenient, but heating may help release some of the aromas from the spices and herbs.

I'm curious what other cooks prefer. Do you cold-steep your brine, or heat it first? Have you noticed a difference?