Avengers Assemble!!! Grilled Cornish game hens in three different sauces. Came out delish!4yr ⋅ Thepursuitofhops ⋅ r/meat
Wagyu tri tip. Plus a couple beef ribs just because there's room. Gonna smoke these up for a few hours and see what happens.4yr ⋅ Lumpylarper420 ⋅ r/meat
Holy Marbling on these NY strips, couldn’t help but pick up too many of them4yr ⋅ Not_A_Trombone ⋅ r/meat
Costillas (ribs) over fire while in Argentina. The cows weren’t impressed4yr ⋅ possiblykevin ⋅ r/meat
Cooking advice: what’s the best way to cook a thin (2”) slice(?) of a pork shoulder. Details in comments.2yr ⋅ OLAT ⋅ r/meat
2lb, 3 rib AAA prime rib ready for roasting today. Brisket is going on the smoker tonight for Christmas Eve. Happy holidays everyone!!4yr ⋅ JustSomeAudioGuy ⋅ r/meat
4hr slow roast lamb heart stuffed with cumberland sausage OMG as tender as any fillet.4yr ⋅ Tangled_Wires ⋅ r/meat
Steak will always be the first love, but duck breast and duck fat potatoes come a close second5yr ⋅ noname1041 ⋅ r/meat
God, I love supermarket half-price meat time (Japan). Not a large cut but at about 1700 yen/ £13 happy as a clam4yr ⋅ rainbowdrops1991 ⋅ r/meat
Last time I tried a 6lb brisket, I did a no wrap, cooked it way too long, and turned it into sawdust. Going for redemption here. Ready for the 12 hour dry brine.4yr ⋅ GropableGlutes ⋅ r/meat
Today’s purchase. The only “down side” of working at a butcher shop that sells Wagyu beef is that you’re constantly wanting to buy something, not that I’m really complaining...4yr ⋅ Squirrel_36 ⋅ r/meat
I have this 18 oz. Chuck Eye (?) steak. Never cooked one before. Is it ok to pan-sear it and baste it with butter etc like a Ribeye/NY steak?1yr ⋅ kamaronn ⋅ r/meat
What 135 dollars will get you in suburbs of Denmark. Details in the comments.1yr ⋅ irharrier2 ⋅ r/meat
The 6.6lb tenderloin I scored at my local butcherstore for $7.55/lb last Friday, ready to be dry aged in the Umai bag. I'm so curious what the results will be 😊4yr ⋅ robenviev ⋅ r/meat
We've been hitting the jamon serrano pretty hard for several weeks now, and I feel like we've barely put a dent in it. It's damn good though!4yr ⋅ ReverendBigWave ⋅ r/meat
Some American wagyu I cut at work the other day. Best marbling I've come across so far5yr ⋅ bigpat72 ⋅ r/meat
Gonna smoke these big ol pork butts all night! Wanna see em in 12 hrs?5yr ⋅ SaintNattygrumpo ⋅ r/meat
60 day dry aged ribeye. Reverse seared, hard seared with oil, then basted with koji butter. Beautiful funk!4yr ⋅ Edgar_Allan_Thoreau ⋅ r/meat
Never really messed with london broil before. Dry rub, wife said it tasted like a good roast beef.4yr ⋅ Johndzwi ⋅ r/meat
Went to Kroger and saw these discount beauties so I bought all of them! Now to have a meat party!5yr ⋅ captainawesomevcu ⋅ r/meat
Any suggestions on what is the best way to clean and store the meat wooden plates? Mines are getting mouldy after washing. Got them from Argentina1yr ⋅ Vintagemaria ⋅ r/meat
Pretty excited how my first duck turned out. Happy thanksgiving Reddit family3yr ⋅ thedude04 ⋅ r/meat
can I save and reuse the rendered fat/drippings from this prime rib roast?1yr ⋅ clamatoman1991 ⋅ r/meat
Looking for Brisket tips, tricks, and wisdom. Question in comments.2yr ⋅ ElevatedPerspective ⋅ r/meat
Girlfriend left freezer slightly open and my angus thawed a little and refrozen. Still good?5mo ⋅ tO_ott ⋅ r/meat
My local grocery store’s steak selection is usually dismal. Picked up these (choice!) beauties for under $10 total, hopefully a sign of things to come.5yr ⋅ creedbratt0n ⋅ r/meat
Very satisfied with my Christmas Road Trip haul! Stopped at the Conecuh Sausage factory in Alabama and The Butcher Shoppe in Pensacola, FL.4yr ⋅ Bliz1222 ⋅ r/meat
Any idea what this is in western terms? And how I can cook it? It’s says “Japanese beef thigh” on the packet.3yr ⋅ Humvee13 ⋅ r/meat
Someone tell me is this great marbling or an old fat cow that will taste bad?1yr ⋅ Spiritual_Claim_7113 ⋅ r/meat
2 kilo brisket cooked in the Dutch oven for 8 hours with rosemary garlic and onions4yr ⋅ scottishlion123 ⋅ r/meat
My plan is to sear this leg of lamb on my grill and then roast @325. Question in comments3yr ⋅ Bigfatass12 ⋅ r/meat
Who wants butter seared alpaca back strap, crunchy fried quail and some savory buttermilk cornbread?4yr ⋅ bowmaster17 ⋅ r/meat
Got no love on r/steak figured I’d try here. Got these for $10.20 a lb. Some things for breakfast and the other two for dinner 😋2yr ⋅ DazeyHelpMe ⋅ r/meat
Would you eat the moon if it were made out of these short ribs? 'Cause I would!5yr ⋅ TimeForDessert ⋅ r/meat
A5 Japanese Miyazaki Wagyu Beef | New York Strip Steak - 16lbs. Flown in from Japan. Best I’ve ever had.5yr ⋅ purrplenurple ⋅ r/meat
My first attempt at reverse searing went very well. (8oz NY strip cooked to 120° @ 220°)4yr ⋅ guyfrom0klahoma ⋅ r/meat
Some people will cut this thin little rib off the end of a rack to square it up for a better presentation. Poor little guy.4yr ⋅ randal-flagg ⋅ r/meat
My butcher like me and gave me this, I don't know how to cook it well though, any idea?4yr ⋅ condor020 ⋅ r/meat
Charcuterie plate from Bavel. Chefs selection. I forgot what they all are but the left is a harrisa something and the right prosciutto.4yr ⋅ SKRIMP-N-GRITZ ⋅ r/meat
