A5 Kagoshima Reserve Wagyu we are selling at the restaurant I work at this weekend!May 2021 ⋅ Montylovesbindys ⋅ r/meat ⋅ #5
First time showing my meat. Be gentle. 2.5KG of Australian Rib EyeMay 2020 ⋅ cowperandrewes ⋅ r/meat ⋅ #5 #2
I got a smoker in early May, and I'm continuing to cross various meats off the list as summer goes on. Today, I smoked hot Italian sausage over cherry wood chips for 1.5 hours; now, I'm letting the links take a little bath in homemade tomato sauce before it's dinner timeJun 2020 ⋅ lycanthrope6950 ⋅ r/meat ⋅ #5 #1
I work at a Japanese butchery and see stuff like this everyday. A5 Kyoto Beef Miyabi Top Round Shabu Shabu.Dec 2019 ⋅ derpymarc ⋅ r/meat ⋅ #5
A5 wagyu ribeye from japan. We sold almost 25 lbs in the last week. Thankfully, I won’t have to freeze any.Jan 2019 ⋅ SDMcCree ⋅ r/meat ⋅ #25 #5
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
24oz Sirloin, sous vide for 5 hours at 135, with asparagus and homemade chilli fries, of course an eggFeb 2020 ⋅ te-fod ⋅ r/meat ⋅ #135 #24 #5
I made it back to Texas for the first time in 5 years, this was my first stopOct 2018 ⋅ Facerless ⋅ r/meat ⋅ #5
A5 Japanese Miyazaki Wagyu Beef | New York Strip Steak - 16lbs. Flown in from Japan. Best I’ve ever had.May 2019 ⋅ purrplenurple ⋅ r/meat ⋅ #16 #5
I aged this rib for 5 weeks and reversed seared it at 225F for 3.5 hours.Jun 2018 ⋅ bradlovesyou ⋅ r/meat ⋅ #225 #5 #3
It’s my wife’s 30th birthday! She keeps kosher so she usually can’t eat the steaks I cook, but since it’s a special occasion, I spent my lunch break going to the kosher butcher to pick up this beautiful 3.5 lb ribeye (had him split the bone since I wasn’t sure my skillet was large enough)Aug 2019 ⋅ Barnabas_Stinson17 ⋅ r/meat ⋅ #30 #3 #5
A leg of texel lamb cooking over oak & beech logs. 3.5 hours to cook to internal temperature of 58°c.Jul 2018 ⋅ HenChef ⋅ r/meat ⋅ #f #5 #3
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
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
My buddy and I finished our college careers yesterday. Today we celebrate with 2.5 pounds of Rib Eye.Apr 2014 ⋅ emankrogh ⋅ r/meat ⋅ #5 #2
Love my Weber SJG: top lion steak, 8oz pork chop, 5 bratsOct 2013 ⋅ PeabodyJFranklin ⋅ r/meat ⋅ #5 #8
11.5 lb prime point & sharp brisquit in brine for smoke in 10 days!Mar 2016 ⋅ maltesefalcon91 ⋅ r/meat ⋅ #10 #11 #5
Fight night! Two 5lb racks of spare ribs. Seasoning is dehydrated onion, garlic powder, black pepper, kosher salt, paprika, brown sugar and some cayenne(not too much). Apple juice/whiskey spritz while smoking. More to come!May 2015 ⋅ shaky_handed_surgeon ⋅ r/meat ⋅ #not-too-much #5
It's a shame they cut them so thin. Fine looking choice ribeyes for $5.99/lb.Mar 2015 ⋅ AsksAboutCheese ⋅ r/meat ⋅ #99 #5
My first pork shoulder, seasoned with salt, pepper, and garlic. 5.5 pounds, 4 hours. Delicious.Jul 2013 ⋅ 13853211 ⋅ r/meat ⋅ #5 #4
I was gifted 5 elk steaks and 5 elk chops- whats your recommendation to cook these and gift back?Dec 2024 ⋅ Holiday_Guess_7892 ⋅ r/meat
(Not my photo-photo is from AllRecipes step 5)Feb 2025 ⋅ EasternCandle1617 ⋅ r/meat ⋅ #Not-my-photo-photo-is-from-AllRecipes-step-5
$5.99lb Choice ribeyes at Albertsons this weekend! 1.5 inches thick.Jun 2015 ⋅ shaky_handed_surgeon ⋅ r/meat ⋅ #99 #5 #1
11.5 lb Brisket. $103. $19.89/KG OR $9.40/LB.Aug 2015 ⋅ [deleted] ⋅ r/meat ⋅ #103 #40 #19 #11 #89 #5 #9
