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

Happy 10 years love.

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'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.

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???

- Smoked to 120°@250° with charcoal and bourbon barrel wood chips. Seared at around 600° on the Blackstone using beef tallow.
- Seasoned with kosher salt prior to cooking, and with toasted black and red fresh-crushed peppercorns and smoked maldon salt after.
- Served with vinegar fries and homemade chimichurri.

Very happy with how they turned out; I’m surprised I like the corned beef more seeing as how I love smoked meats. Salt level was surprisingly a little low, but the flavors and texture were good. I’d give it 7.5/10 which isn’t too bad for a first time experiment!

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!

I'm currently on a fixation over old methods of making and preserving food so of course beef jerky is an important method. I decided to do some plain lightly salted beef with no other seasonings so I went to my local Mexican meat market and found a cut I believe the sign above it said peeled beef knuckle which was pre sliced perfectly for making jerky and it was about a dollar or two cheaper than the cut I normally use.

Anyway I bought 5 lb of it and after scanning the internet for ideas I found somebody somewhere on Reddit a number of years ago posted that 2% by weight was a good amount of salt so I decided my first experiment will be salted at that percentage.

So last night I salted the beef and spread it out on a cookie sheet in my spare refrigerator to give this time to draw out any moisture or soak in or whatever it might do before I put it in the dehydrator.

This morning I put it in the dehydrator and it's still this unbelievably beautiful red color which is unfamiliar to me. I'm guessing it's just because of lots of oxygen exposure because it was sold at an open refrigerated meat counter instead of in a sealed package like I am used to from places like Walmart.

Also I usually use a lot of vinegar and stuff like that on my meat which turns it brown very quickly so I guess I'm just not used to seeing bright red meat.

I expect my family will like this as long as I didn't put too much salt because I made some a while back with completely unseasoned beef and we liked that I just seemed like it needed a bit of salt.

Next project is naval salted beef and pork.

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

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?

😛😛

2” thick choice Cowboy Cut Ribeye from Sam’s

So I went with a marinade after stabbing the hell out of it, then I left it marinating for a day. Wiped off the excess and coated it with a garlic herb mix, and simmered the marinade for a bit to cook off the "rawness" so I had a dipping sauce.

Grilled it for a char on each side, then indirect heat but I over cooked it a bit. Aiming for 135 but hit 142. Let it rest while I cooked other thin meats on the grill. Still, a tender and juicy bit of meat. Loved it.

I'll do better but man, that was satisfying

It was delicious if anyone was wondering

Suckle Busters Clucker Dust, cooked indirect over Fogo medium lump charcoal and a small piece of post oak for smoke

These were awesome. Creamy rich and full of flavor

Just a simple mixture of chopped veal, olive oil, shallot, tarragon, Maldonn and black pepper.

Went to the butcher and asked for Dino ribs… thoughts?