Cut this from a 4.4lb prime rib roast I paid $17 for. I love UkraineFeb 2020 ⋅ premeboi ⋅ r/meat ⋅ #17 #4
My parents bought a 1/4 cow. These were the ribeyes. I’m suspicious. What do you all think?Aug 2025 ⋅ Well____fuk ⋅ r/meat ⋅ #1 #4
Great way to feed 4 with 2 steaks and each piece cooked the way each person likes (which better not beAug 2020 ⋅ covenofovens ⋅ r/meat ⋅ #2 #4
4hr slow roast lamb heart stuffed with cumberland sausage OMG as tender as any fillet.Feb 2020 ⋅ Tangled_Wires ⋅ r/meat ⋅ #4
ukrainian ribeyes and t-bone, too good not to share. 291uah/kg $4.50/lbApr 2020 ⋅ premeboi ⋅ r/meat ⋅ #291 #50 #4
With 2 6’+ teen boys + husband this should last about 4-6wks.Oct 2020 ⋅ jjalcb05 ⋅ r/meat ⋅ #24 #6 #2 #4
Our friends-christmas 4 lb prime rib eye. 3 days with salt and then reverse seared to perfection.Dec 2019 ⋅ _gypsy_queen_ ⋅ r/meat ⋅ #4 #3
After the dubious 1/4 cow post, I thought I'd share my recent half a beef purchase.Feb 2025 ⋅ robinson217 ⋅ r/meat
9Lbs Prime beef tenderloin, salt/pepper/thyme rub, cherry smoked 4.5 hours at 225°F, pulled at 135°F internal. Rested 30 minutes.Dec 2019 ⋅ PhilFlag ⋅ r/meat ⋅ #r/thyme #135 #225 #30 #5 #9 #4
Before and after: 156 individually weighed and pressed 1/4 pounder beef burgers.Feb 2020 ⋅ SkippyGG ⋅ r/meat ⋅ #156 #1 #4
Prime ribeye sub-primal purchased at Costco. Dry aged 42 days in an Umai bag. 17.75 lbs starting weight. Yield: 10.5 lbs steak, 4.25 lbs pellicle.Dec 2018 ⋅ Teanaway99 ⋅ r/meat ⋅ #75 #10 #17 #42 #25 #5 #4
Bought a 1/4 cow recently, never had this cut before. Best methods of cooking / recipes?Jan 2023 ⋅ hubleyz ⋅ r/meat
4.5lbs pork loin wrapped in 1lb of bacon. I made dis. Turned out better than expected.Dec 2014 ⋅ MIXEDGREENS ⋅ r/meat ⋅ #5 #1 #4
Any good tips on cooking this 4 bone 12# prime rib.have cooked many , not always to my liking.Apr 2022 ⋅ Automatic-Photo4696 ⋅ r/meat
Today I spent about 12 hours grinding and casing 120lbs of pork to make 4 types of sausage.Mar 2014 ⋅ gabeanator ⋅ r/meat ⋅ #x-post-r-food #x-post-r #food #120 #12 #4
My pulled pork from today. Wasn't quite finished at the time of the picture, but here are the details: 9.4# Boston butt smoked for 14 hours. Used bacon weave to add moisture. The diced up bacon mixed with the BBQ was a smash hit. Couldn't have been happier than how it turned out. (MIC)Jul 2016 ⋅ iAmFkKnEpIkK ⋅ r/meat ⋅ #MIC #14 #9 #4
My first pork shoulder, seasoned with salt, pepper, and garlic. 5.5 pounds, 4 hours. Delicious.Jul 2013 ⋅ 13853211 ⋅ r/meat ⋅ #5 #4
The basturma has been dried only 4 days, yet notice the huge difference in colour.Nov 2012 ⋅ Saiildvaenr ⋅ r/meat ⋅ #4
I almost thought I had it, but when I follow most tutorials (high heat, ~4 mins per side for medium rareMay 2019 ⋅ d0gbait ⋅ r/meat ⋅ #4
Got these 4 steaks while they’re going on a discount the other day.Feb 2025 ⋅ typical_gamer1 ⋅ r/meat
Would you eat 4-year old Venison that was professionally packaged/processed?Jan 2025 ⋅ spitballz ⋅ r/meat
