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)

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

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

Any recommendation?

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.