My Dad bought these from a market thinking they were ribeye. While they definitely are not ribeyes I was just curious as to what they actually are?

My guess is Sirloin. Any help much appreciated. Thanks in advance.

Is there actually a difference between a high quality non-wagyu tallow and wagyu tallow?

From what I understand, Wagyu is prized for it's marbling not necessarily because the fat itself has better flavor. Given that, would it not stand to reason that once both fats are rendered down to tallow there would be little if any difference between them?

I have a fairly basic understanding of this stuff so feel free to call me an idiot if I'm being one.

I think I finally prefected it! It's rubbed with balsamic vinegar, honey and a dry spice rub then baked at 200°f to 250°f directly on the rack with a pan below it to catch the drips and finished in a cast iron pan with plenty of olive oil to sear it.

Tenderloin was seasoned with salt and pepper then slathered with a garlic butter and seared for crust in a cast iron, then oven baked till 135f. The black bits are the "fond" from the cast iron. Scalloped potatoes are made with some goat cheese and chives.

I think this is my best flank yet. Salted yesterday and immediately vac sealed. Sat in fridge for 24 hours. Sous vide at 133 for 4 hours. Patted dry and rubbed with pictured seasoning my friend brought back from Arizona. Seared for 45 seconds on each side. Was a light sear but I've over done flanks in the past and they get tough super quick for me. But this is SUPER tender. Beside it is an almost well done NY I forgot to pull.

the rack of pork can be cut into chops. i got 8 -9 12oz chops. the shoulder is only 2.79lb. buy now before tariffs.

I've read that it's the higher end of USDA Choice and from younger cows - is there really a difference? Usually it's about a $1 or $2 more per lbs.

Thanks!

thanks for the advice. I dropped from 145 on my pork chop to 135 and BLISS…

Hi yall, I have two questions about venison. 1. Are venison burgers good? I know this comes down more so to seasoning but would the burgers have a gamey taste? 2. I have a 3-ish pound venison roast and am wondering if anyone has any tips about cooking it. I have a small Crock Pot but I'm also open to roasting it in the oven.

Thank you to all who respond! I'm open to any and all suggestions.

Which one is which? Btw I am a very happy man tonight haha

Hello there, im looking for a cheaper cut of beef that i can use for hotpot. I used ribeye which was perfect, but it can be expensive. As i cut the beef very thinly, and therefore shouldnt be too chewy any way, isnt there another well marbeled cut that i can use?

I dont have a smoker but I have a grill hooked up to natural gas, so I got creative … also the grocery store in my small town had like 3 cuts of meat so I chose the largest they had, a chuck roast it was that or some small sirloins or ground beef … so don’t come at me LMAO anyways I rubbed that meat and cooked/smoked it for about 5 hours on indirect heat and the grill thermometer kept a steady 250 when I took a bite it squirted and juice hit my hand it’s sexy

Thought these looked like a good deal for 5.99(member discount)a pound. What do you guys think? This is my first post here. I’m pretty experienced in cooking steaks and smoking red meat but, I question my ability to pick decent cuts . Thank you!

Hi, can anyone identify this cut of meat. I tried looking up R.B. Roast and it came up as prime rib, but this cut of meat has a round bone in the middle. I got this from a family member who wanted to make room for fresh meat in their freezer. Tia

First attempt was so good.

I used a little more water. About a cup and a half(huge pot) and a smidge of kosher salt. To see if that makes any difference.

Took a bite from a chicken wing and the texture was off, then realised the inside looked like this. I know sauces can turn the meat pink but this is pink everywhere…

Cooked and everything of course Edit: I need to know for a school project

Next time I’ll lower the temp but this was a damn good two minutes on one side and one minute on the other 3 total minute steak….. a little over cooked though.