A5 Kagoshima Reserve Wagyu we are selling at the restaurant I work at this weekend!3yr ⋅ Montylovesbindys ⋅ r/meat
Ordered 3 pounds of short ribs. Cut on the right looks different. Are these all short ribs?1yr ⋅ optimusgrime23 ⋅ r/meat
Dry aged tenderloin filet, with brown garlic butter basted fondant potatoes atop a smoked poblano green onion puree2yr ⋅ wowpigz ⋅ r/meat
Dry aged Tbone from local butcher. Smoked on a kettle till 115° internal then seared. Little on the rare side for my usual cooking but was delicious8mo ⋅ Reefer-4-Lyfe ⋅ r/meat
Was never confident enough to share pictures of what I’ve cooked but f#%k it, A4 Miyazaki Ribeye w/ sauted Brown Shimeji Mushrooms1yr ⋅ MrSnailXD ⋅ r/meat
Found some skin on pork belly. Honest question - are you supposed to eat the nipples or cut them off or..?2yr ⋅ madeinbuffalo ⋅ r/meat
Where did I go wrong? The skin in the Pork Belly barely crackled under high broiling.1yr ⋅ SporkydaDork ⋅ r/meat
I got Half a cow 315 pounds of beef. Starting the new year to a great start4mo ⋅ Radioactive_Trashcan ⋅ r/meat
USDA Prime Ribeye Roast and Snake River Wagyu Teres Major, Christmas dinner is here.3yr ⋅ violentlytasty ⋅ r/meat
Found these grass fed beauties at my local grocery marked and priced as choice.4yr ⋅ Evan5659 ⋅ r/meat
New here! Meat cutter for 7 years! Prime New York Strips I just cut!3yr ⋅ The_Real_Madrid_420 ⋅ r/meat
So this is what half of a deer breaks down into, one bowl of burger, one tub of steaks, and pan of jerky3yr ⋅ lil_sith ⋅ r/meat
The marbling on this Iberico pork I just sliced up...be still my beating heart.2yr ⋅ Freddymercurysteeth ⋅ r/meat
My local butchershop supplies beef from local farmers and the best premium beef from across the world!2yr ⋅ FrasierCraft ⋅ r/meat
Surf and Turf Breakfast this AM - Add an egg to any plate and its a legal breaifast2yr ⋅ SpicyBeefChowFun ⋅ r/meat
What type of meat is this? My grandma gave it to me, I just need to know so I can cook it correctly.2yr ⋅ beachlyfe554 ⋅ r/meat
Homemade Pastrami, couldn't be prouder of it. Bought some rye bread to do right by it2yr ⋅ CoolAssLuke ⋅ r/meat
Any good tips on cooking this 4 bone 12# prime rib.have cooked many , not always to my liking. Med rare.2yr ⋅ Automatic-Photo4696 ⋅ r/meat
I hope the Italians don’t come here and find out I put Skirt on Carbonara.7mo ⋅ totaltimeontask ⋅ r/meat
Friend moved to Glendale CA and can't get his favorite Good Stuff from our butcher. And thing like this around LA?2yr ⋅ ithinkhegetsit ⋅ r/meat
Pasture-Raised Missouri Black Angus standing rib roast with that 🏳'd accent.2yr ⋅ GruntCandy86 ⋅ r/meat
Help me out on this? Is a rib roast essentially a prime rib that isn’t prime grade?1yr ⋅ bovinejabronie ⋅ r/meat
Curious how I did at $9.99/LB. Steaks are cut 1.5” thick and the two packaged together on bottom right are the ends of the cut.1yr ⋅ Murse1987 ⋅ r/meat
Slow smoked then braised pork shoulder. An entire afternoon of work turned into some of the best pulled pork sandwiches we ever had.1yr ⋅ adhq ⋅ r/meat
My mom attempted her first beef wellington for Christmas Eve dinner. Safe to say it was as delicious as can be.4yr ⋅ mungerboy ⋅ r/meat
Beautiful pork belly with sweet potato over rice with sweet & spicy sauce!1yr ⋅ throwitawaybongybong ⋅ r/meat
I work at a Japanese butchery and see stuff like this everyday. A5 Kyoto Beef Miyabi Top Round Shabu Shabu.4yr ⋅ derpymarc ⋅ r/meat
I picked up some nice looking ribeyes. When do you guys suggest salting a steak? Just before cooking? Or earlier and let them sit a while?2yr ⋅ preacher_man_ ⋅ r/meat
