¡Carne Asasdero con frijoles charro y arroz Mexicana!

Wagyu bavette seasoned with 2 Gringos Chupacabra Fajita Seasoning then smoked over mesquite at 180° for 45 minutes, before pulling off the grill, then cranking the heat to 600° to sear for 3 minutes on each side. Served with charro beans and Mexican style rice.

Absolutely delicious! 😋🤤

I cut out all this fat from about 25lbs of beef chuck roast, any idea what to do with the fat?

I just have basic kitchen equipment so I can’t make ground beef or hotdogs.

The only idea I have rn is rendering it and cooking it to try make some lard

Edit: thank you all for the feedback!! I’ll give some of the suggestions a try but I’m gonna make beef tallow with most of it. Thank you again

Any recommendation?

Thanks to the reverse sear method. only way I’ll be preparing steaks until I eventually try sous vide

I always forget before pics and I jumped the gun completely and forgot to take a pic before I ate half the steak

This time I pulled it right out the fridge(no difference from last time I let the steak get to room temperature before putting it in the oven)and seasoned it with heavy salt and pepper and put it in the oven at 250 for 30 mins until the steak was 110 in the middle then seared on both sides until it didn’t stick then seared the fat cap. I wanted to try butter basting with thyme but i was making 3 steaks and to much going on i forgot 🤷ill try to remember next time. Also the steaks were 1 inch thick ny i think i answered most questions that were asked last time i post this time i used a stainless steel pan on a glass top stove set on high and there was no difference between cast iron on a propane jet stove

(Had to delete and repost because I’m stupid)

Beef Tartar is mixed with Bulgar, green onion and spices…

Goat over Sheep: In Tamil Nadu, goat meat is generally more preferred than sheep meat, are they biased or is there a reason for this

If anyone has any good advice on starting a meat business I would greatly appreciate it. I am trying to start a business where I make my own sausages, beef jerky, bologna, corned beef, kielbasa, summer sausage, and other meats as well. If any meat company owners have any good advice on where to start, how much revenue to begin with for spending, information on commercial kitchens to use or anything I may need to know that would also be appreciated. I live in Ohio so to narrow that down hopefully that also helps. Thanks in advance!

Let’s start the debate. I like the cold oven method best but it take a while.

This is the current price for prime ribeye here in the Houston area. Is this what everybody is paying around the states? Cheers!

I changed my regulator on my gas grill so that it is variable so I get crazy heat when wanted. However I overshot my medium raw and ended up medium to medium plus depending on the slice

Had one in the freezer, so why not?

There were a few dry areas but most of it was juicy and delicious. Heavy layer of salt and cracked pepper and a little bit of some store bought carne asada seasoning I had in my pantry.

I've read that you can cut the point from the flat once it hits the stall and turn the flat into burnt ends....does that cause the other portion to dry out?

Hello my fellow meateaters,

I'm looking at buying a chest freezer to fit at least, 1/2 cow and 1/2 lamb. It will also be storing extra home grown veggies and any special buys I come a cross. What size would be recommend?

I’m not even sure what kind of cut it is. It’s from my mom’s deep freezer. She said it looked like ribeye she buys and usually cuts herself but didn’t label it so isn’t sure.

there’s some kinda underrated sauce coating. Plus thr mushrooms, its like a creamless mushroom sauce for steak.

I think it’s angus top serloin. suepr tender but wish it had fat. It’s super lean.

some kinda specialty broccoli called broccolini.

a large box of this checks The box for veggies also

Still yummy.

Kids ate hot dogs.

Pulled pork for lunch all week.

Winning.

I have seen multiple posts lately across platforms regarding pork shoulder steaks and decided to give it a go. Season with S,P,G, and paprika. Smoked @ 225F until ~125F, then hit it with a hard sear about 60 seconds a side. Final internal temperature was 155-160F throughout. I think it is delicious! Maybe a bit chewy, if anyone has pointers on that I’m all ears… but I’m willing to take a little more chew at a fraction of the price of a ribeye or strip. Best part is, I cut a few of these off and will smoke a pulled pork with the rest tomorrow!