Trying my hand at fancy cooking and finally made a trip to a butcher. I asked for something for a beef Wellington and this is what I got- I’m not sure what’s up here but this thing doesn’t seem like one of the round logs of meat I’ve seen in cooking videos. Do I have to prep this somehow? Where do I start with cutting here because I’m not even fully sure what’s part of the tenderloin this is. Any tips or indoor would be of help here.

I saw a pic of the cooked meat recently and it looks delicious - a lot more like medium rare cooked beef than chicken or turkey (or ANY bird). I really want to try it, but I’ve never seen it for sale in any of the grocery stores I’ve been to. I guess you have to special order it online? Unless of course it’s popular enough locally that the stores carry it.

So for those who HAVE tried it, DOES it taste at least a bit similar to beef? What would you compare the flavor, texture and tenderness to, or is it different enough to be in a league of its own and not useful to compare to other meats?

Been meaning to try cooking more pork lately. This was my first time making a rack of pork, and the first time I’ve made pork chops in a long time. First time ever on a smoker. I love how much meat (8 fat chops) comes from just ~$25!

Custom rub + Blues Hog Raspberry Chipotle BBQ sauce.

180 for 45 minutes, then 275 till 130, glaze with sauce, then pull at 140. 75% Apple pellets, 25% charcoal pellets.

Good lord these were delicious.

I've written about this before, and I was trying to figure out why all my grass fed/finished meat was coming so pale in color and not tasting as good. Usually grass fed meat is very dark in color. I thought it was due to how the drought was affecting their diet, but now I think perhaps it is because they are harvesting much younger animals because of the cost of feeding them during the drought. I should have taken some pictures to show the drastic change in color of what I am receiving when I order from my usual places (Aldersprings, Northstar Bison, Wild Idea Buffalo). It looks more like pork in color. I am just wondering if anybody in the butchery business or anybody knowledgable about meat might happen to know if this is the likely cause in the change of the beef and bison in the USA right now.

Does this look like "American Waygu" to anyone?

Finally he can cook meat to proper temperatures. Had to endure many well done steaks to get to this moment.

Reverse seared.

It’s labeled tri tip but it looks like picahna to me.

These are always tricky for me to cook but fun!

Cut this bad boy down and shared with family

Its ungraded but inspected from Mexico, cheaper than ground beef. I've already cut some up into thick steaks, and a better one for a classic ribeye roast. But I grabbed one more, about 3.5 pounds and feel like trying something different. I just have a boring oven and stove. No smoker or BBQ

thanks to anyone with ideas!

Just wondering what you guys think of these ribeyes.

I got a deer, but the butcher didn’t label, and I’m not sure of what the meat is, if yall would help it would be much appreciated, thanks

Ground Beef is so expensive lately and its kind of shitty, so decided to make my own at 7.99lb with prime brisket.

Help?!

Trying to still figure out how to pick out a decent looking ribeye. All the ribeyes that I had to choose from had a cap that looked like that above or thinner. I’m still trying to find that elusive large cap! Thank you!

Cut this strip of steak from a larger roast (it's a kosher cut so no consistent labeling but I think it was an under blade or chuck).

Turned gril on high to preheat, when ready turned it down to medium and used a Tempro thermometer, and took it off the grill when it said 108, it got up to 121, but other than a tiny sliver of medium, it's clearly over done.

I tend to have these inconsistencies with more traditional cuts of shoulder and rib eye as well.

Is the thermometer off? Am I doing something wrong with the grill. Any recommendations appreciated!

The wifey wanted ribeyes lastnight so I got to work. Baked until 118° internal and pulled, thrown on a hot pan and seared until 126° and let rest for 8 min. Finished at 129.7°. Let me know what you think!

Here's my venison freezer.. packed tight.

I first tried Steak Tartare in April this year after making it myself. I also went through a sushi and sashimi phase. Then last month I got really into making tartare and similar dishes. By far one of my favorites is blue steak. I'm aware of the risks of consuming these dishes and take steps to avoid risk. (Very fresh cuts, clean countertop and cutting board, etc.)

Blue steak is by far my favorite preparation. I have tried some pork cooked blue just to try it. I liked the blue pork, but repeating that is super dangerous.

I'm not doing this for any health benefits or because I don't believe in food poisoning. My neurodivergent brain just likes the texture of a nicely seasoned raw meat meal.

Now I'm wondering if there's anyone else out there who also enjoys dishes like these. Or rather, people who like the culinary aspect and believe in food poisoning risks.

24hr Dry brine

Rested on counter for 50 mins before searing

Seared for approx 2 mins on each side. Started with fat side first

Removed beef tallow and fat from pan and added tossed in butter

Removed steak from pan and let it sit for 8 mins