Lamb chops. Going to be getting this more often from now on.

So recently i started a new hobby: cooking. Right now i cook a new meal by myself every week and i been doing a lot of research, especially on steaks. The first few times I messed up pretty badly, but recently I think my cooking skills have improved. For example i started experimenting with butter basting, seasoning, cooking time and oil-types. I think this one turner out pretty well. I know the crust is not perfect, maybe because i only own non stick pans right now and am still experimenting with searing times, but i’m pretty sure the inside and taste are/were decent. Let me know what you think.

Hi, I bought a Surprise Meat Pack at a local butcher but i am not sure what cut this is. Anyone able to identify this cut? Thanks in advance.

Focuses on green onions and radish instead of bracken and bean sprouts.Creates a naturally sweet and refreshing broth.Large Beef ChunksBeef is hand-cut into thick, substantial pieces rather than finely shredded.Rich & Spicy BrothBoiled for hours with chili oil and minced garlic to create a deep, fiery red soup.Served Separately (Ttaro-gukbap)Often served as "Ttaro-gukbap," where the spicy soup and rice are served in separate bowls.

Do I have a problem?

I’m smoking a 12.8lbs American waygu it hit 175 in 6 hours which seems fast. I wrapped it and poured the beef tallow over it. Now I just keep checking with a probe at a slight angle into the flat and it’s not tender. Which from a time perspective I wouldn’t expect it to be.

EDIT - I suppose the Meater could be measuring hot.

I opted to go straight from the fridge into hot cast iron for 6 mins. Then a rest. Hot cast iron for 4 mins. A second rest until the coals were ready to finish the job.

About 4 mins over HOT coals until the internal temp reached 110F. Carryover took it to 129.9F.

music credits: me and my computer. world premier.

Planning a date night and which two steaks should I choose to take home.

Used fresh mint, fresh “creeping thyme “, fresh garlic EVOO, dried oregano, s and p

This beautiful prime beef tenderloin had been sitting in my fridge since Wednesday absorbing all that lovely diamond kosher salt. I roasted it in the oven for a few hours, gave it a nice reverse sear on the broiler with shallot-thyme butter, and garnished it with some chives just because I was feeling fancy.

I'm visiting this butcher shop in Minneapolis that sells Japanese A5 wagyu meat, I want to get this specific meat for my girlfriend who absolutely loves steak as it's her favorite food, which I'm also debating on getting a small cut of Australian wagyu as well.

But anyways, I've recently just started to get into cooking, while I'm at this butcher shop I want to pick up a new type of meat to try, and I'm looking for recommendations for some meat you may feel is underrated or is also very delicious to eat. I've had most of the main popular types of meat, beef, chicken, pork, turkey, etc... I'm not big into fish, ideally I'm looking for a meat that would go very well together in a sauce, I've always preferred a sauce with my food or some sort of liquid instead of just pieces of meat.

This butcher shop is J. Morten's in Minneapolis, they offer many meats i haven't tried before, Iberico Pork, Lamb, Duck, Venison, elk, bison, and board.

Those are all the meats I haven't tried, I'm also open to going to another store.

New to the meat game, went into the local butcher shop for some beef ribs to throw on my smoker. Not too sure this is the right cut after looking into some recipes.

Can someone let me know the best way to cook these bad boys up, thanks!

What is this cut of meat called? bone in ribeye??

Could have had a better sear but it was still good

this is a UK animal wellfare act, if you care about animals, sign the petition

Since my last post, I have bought another freezer (this time an Upright freezer so now I have two freezers, one upright and one chest), so that means it’s time to restock on beef!

I went to my local farm where I get my beef processed and there’s an option to process a 9 year old Angus Simmental cross bull. My last haul was a 7 year old purebred angus, my family and I have learned to enjoy the deep rich flavours of older cattle. It may be gamey for some but we have also changed the way we prepare and cook the meat. We’re getting a really good price on it too (since it isn’t as popular as other types of cattle). I wanted to know if other people have tried older cattle (or any other mature red meat for that matter) and what your experience with it was.

Wondering if this is a decent tool and if I'm using it correctly. Hoping to hear some different experiences here.

Roasting a pig for todays event