I got this “A5 Wagyu” steak for a good price and I was wondering if it is actually “A5”. That too fat part probly added $10 to the price alone.3mo ⋅ MrChristmas ⋅ r/meat
From the first cow I had processed from my farm. Curious what it would be graded.4mo ⋅ stevethescubadiver ⋅ r/meat
Some A5 Wagyu we were cutting around Christmas at my shop. Thought you guys would appreciate it.2yr ⋅ Sloesheep ⋅ r/meat
I got roasted over at r/food for eating smoked sheep's head, wich is a traditional and and exclusive dish in western Norway.2yr ⋅ nareikellok ⋅ r/meat
I'm sure it'll get buried today but this is for any of the staff that decide to come in today! (Not mandatory to come in)1yr ⋅ Wigglystoner ⋅ r/meat
When I'm trimming meat to grind I always make myself a little treat. Steak tartare with shallots and a few drops of washyoursister sauce.2yr ⋅ MrMeatagi ⋅ r/meat
I've lived my adult life doing it wrong. Today that changes. Learned about this way to bulk freeze ground meat. Preach it to your brothers and sisters1yr ⋅ REEL04D ⋅ r/meat
Venison backstrap + tenderloin. Sous vide (3 hours), then seared in my trusty cast iron!1yr ⋅ TheStormborn1 ⋅ r/meat
did the butcher do me dirty? I understand short ribs are fatty but this is all fat.1yr ⋅ pisspoortrailerchild ⋅ r/meat
It’s official, I officially went behind my wife’s back and ate after 2 years of being vegetarian! Never turning back, it was amazing2yr ⋅ LukeHeath ⋅ r/meat
Went to buy bottom round for deli roast beef. Didn't expect to find one marbled like this. Going to cook it on a bed of neck bones for jus.1yr ⋅ MrMeatagi ⋅ r/meat
Just spent $75 on these Ribeyes. What’s the best way to prepare/cook them? About 1.4 lbs a piece.1yr ⋅ Bosa-Monster ⋅ r/meat
Got gifted a couple perfectly roasted racks of lamb. What is the best way to reheat?1yr ⋅ thedancinghippie ⋅ r/meat
Smoked salmon. 24 hour brine, smoked at 165 for three hours, brushed with maple syrup.1yr ⋅ Spacegoat00 ⋅ r/meat
I wanted to treat my GF for V-Day. We don’t eat red meat a lot, but I hear waygu is great. If we do, we order them well. How should I prepare this?2yr ⋅ Spille18 ⋅ r/meat
This is why you let your steaks sit at room temp before any heat! (Cast iron reverse sear - 39.5 min @ 225)1yr ⋅ Whiteguyinbronx ⋅ r/meat
I asked for a brisket at the butcher shop and got this, how am I supposed to cook this1yr ⋅ Akiva823 ⋅ r/meat
These Pasture-Raised Missouri Black Angus Denver steaks. Mmpf. Disgusting.1yr ⋅ GruntCandy86 ⋅ r/meat
They made me throw half of the bottom one back on... they called me a savage. More for me1yr ⋅ baltbullet77 ⋅ r/meat
Sliced brisket sandwich, pork ribs, mac n cheese, and pinto beans from Terry Black's, Austin, TX.1yr ⋅ syriansteel89 ⋅ r/meat
Got these super thin sliced boneless short ribs for $10, what should I do with them? Kbbq?1yr ⋅ cacheKTxP ⋅ r/meat
I’ve asked for tenderloin, but does not look like one. What cut is this?1yr ⋅ horvath-lorant ⋅ r/meat
Family raised beef and self harvested mallard breasts. Doesn't get much better than that9mo ⋅ samowam16 ⋅ r/meat
Homemade dried pork belly. One week in a salt and pepper, two weeks left hanging in the cold. I guess it's carbonara for dinner today.1yr ⋅ spitfire-haga ⋅ r/meat
One of my Freezers Died - into car freezer overnight - or with todays prices maybe I’ll start dealing out of my car 🤷♂️2yr ⋅ Greenleeman ⋅ r/meat
Steak bought directly from the farmer in Vermont. Love that yellow grass fed fat.3yr ⋅ MrOrangeWhips ⋅ r/meat
