What a strange way to word things, and enforce a rule that is NOT IN YOUR COMMUNITY RULES!

Might just eat these babies raw tonight!

so tgis was like $28 a pound. I paid avout $38, so we’ll over a pound. it may not be sustainable long term, but it‘s doable for lower quality, cheaper ribeye at least for a couple weeks. my logic was simple: see how bears hybernatr and everything thet need is in the fat? so I surmised beef fat is super nutritious. I tried to eat rhis for breakfast, but i got thru less than half. I felt overwhelmed from the high fat content lIke ppl say happens with fatty Kobe or greasy potato chips. BUT I wasn’t hungry all day! i came to it for dinner, but theres still like 4 bites left.

i felt “skinny” all day bc my guts were kinda empty. i can feel moving around even sitting and turning is a lot easier bc there’s no giant mass in my stomach or intestine. It felt good to have extra mobility amd to not be limited bc my stomach is packed. My torso felt good to be able to twist.

also, I’ve felt my stomach shrink. subsequent meals would get me full on less food.

its very nutrient dense. you only need a small amount of it for your nutritional needs. very high calory content. there is no massive effort of your body to digest it, and this adds to not feeling lethargic after eating.

i also made some fries and delt loke I could down those a lot. this goes to show just how much nutrition is in the ribeye! I wouldnt feel overwelmed by the greasy fries but did with ribeye.

you can probably do this with fatty ground beef, but cook it fast bc the fat might ooze out as it doesn’t have cellular structure intact like steak has.

maybe an egg next time to make sure I hit every nutrien needed.

My partner and I are in disagreement whether this pork chop is undercooked.

Please, we need an expert opinion!

prime rib for christmas dinner and i was like im sorry is this not a little too raw??? but no one agreed with me sooo would love any second opinions.

Made salmon for the first time and temped it at 125 when i took it out but now that its cooled i can’t tell. Did i do it right?

Thought I'd post a little steak porn for you folks. Breaking down Prime sirloin for Father's Day.

1-3) Top sirloin butt

4) Underside

5) Bottom plate, silverskin, and lip removed.

6) Steaks cut, ready to portion.

7) 1 pounders

8) 1/2 pounders

9) For comparison

10) Trim. If you ever wondered by your steak costs so month, this is why. That's trim from 1 case, around 70 pounds. It will all become steak tips and gravy, hamburger, or one of our house made sausages. Anything leftover after that gets rendered out for tallow to make cream gravy.

Attempted to cook a skirt steak on the stove top, new to cooking beef~ what cook would this be considered? I was attempting medium rare...

3.5 minutes per pound at 325 for this 6 lb roast, then 30 minutes rest . Salt, pepper, and garlic rub 3 hours before cook.

both fried in the mince’s own fat sprinkled in salt and pepper

Assuming both pieces are cut to the same size and cooked identically, do you think you could actually tell which was cut with the sharper knife while blindfolded?
My view is that knife sharpness affects the ease and appearance of cutting, but not the flavor or eating experience once the steak is already on the plate. I’m curious whether anyone thinks they could reliably identify the difference in a blind test, and why.

A knife can make a steak look better. It can’t make it eat better. No amount of knife skill is going to make a well-done steak taste or feel like a perfectly cooked medium-rare.

This is my attempt at a beef cut where the whole piece (visible in the background) is actually pretty thin, making it hard to cook it evenly to the desired grade without getting the dreaded gray band.

How did I do? I'm an amateur hobby cook.

If anyone has any questions please feel free to PM me. Just a few simple techniques and knowledge can already make it huge difference.

Unfortunately dont have a money shot because i was more concerned with getting dinner on the table so youll just have to trust that its medium ends, mid rare quarters with a rare center. Something to please everyone. I would have pulled it 5* earlier but a lot of folks i cook for like it more toward well. I make this every year and the hardest part is having leftovers for myself, everyone wants to take it home.

10lb roast (choice). Deboned and tied back on. No reverse sear. No sous vide. No woo-woo over complicated cook process. Just an oven, a meat thermometer, a few hours and a little bit of thoughtfulness. Dont overcomplicate it. High quality ingredients and simple, thoughtful preparation always impresses.

Merry Christmas.

Pork steak looked better than any beef. 3 Publix within 3 miles of my home and nothing else. Their beef has gotten expensive and subpar. Salt Pepper Garlic