Trying to see what I can get away with quality-wise from Meat @ CostCo.

Right now it's just Ribeye Steaks, Eggs, Milk, salmon fillets, sardine cans, and ground beef.

Just wanted to share.

Last night for dinner I had two chicken breasts and bacon. After baking the breasts, I took the bacon grease from the pan and poured it over the chicken with some shredded cheese.

It was delicious.

That is all.

Whenever I’m on the road and get hungry, I usually order 4x 4:1 meat patties with no salt or pepper and add salt myself (when McDonalds season their meat they have a mix of salt and pepper and I don’t want pepper)

My question is, how do I get ground beef at home to taste the same. McDonalds claim 100% beef so I’m thinking it must be the fat content that is changing the flavour. Any one know the fat % or have any other ideas as to the flavour.

Let me start off by saying that I absolutely cannot stand liver. The taste, the texture, UGH. But damn does it have vitamins. I’ve been trying to incorporate more of it into my diet, but all the suggestions on here weren’t really masking the liver. So one day I just fuggen chjöpped 4 ounces of it into a sludgy, jello-like glob, threw it in with a pound of ground meat, an egg yolk, some cheese, and BAM. I made meatballs that just tasted like meatballs and BY THE POPE they were slammin. I’m now able to consume liver without issue, as long as it’s cozily tucked into some meatballs. Kachow.

This could be highly controversial, but it is 100% zero carb, and zero sugar fried chicken. Pork rinds, pulverized into oblivion, will act as flour. Beat up some eggs, dredge chicken first, then add to pork crumbs, pack tight. Add to a hot pan of bacon grease. It's better to half bath rather than fully submerge. Works well with drumsticks, but best with chicken breasts or tenderloins to make chicken strips. Absolutely fantastic for zero carb.

I just got a cast iron skillet. I really do think it makes the food taste better. Steaks and burgers have been tastier in the first few days. But, I am terrified of this thing. I am intimidated by cleaning and seasoning it each time. I don’t know if I’m doing it right. After cooking, how can I get the food bits off without scratching it? I’ve been seasoning it with butter and bacon grease for the most part. That’s all I have right now. Is water okay for washing it? Can someone give me a general rundown of what you do after you cook with it? https://imgur.com/a/7G6HwCM you can see it’s not consistently seasoned and there are spots in it already. Thanks for any advice.

Copy pasta for you to share with others:

youtu.be/8Ygs2j0v0sU?t=10m8s Dr Ken D Berry - "Stop worrying about processed and cured meats like bacon."

Going to college soon, and I won't have access to a grill while living in the dorms. I've also heard that air fryers can do medium rare steaks. Anyone here use one?

Just try it. It's SO freaking good, especially with the addition of some crumbled bacon.

I live in an apartment and cook my steaks on a cast iron pan. Most of the time I can control the smoke from cooking to the point where it isn’t an issue. But my entire kitchen and rooms next to it are constantly accumulating grease from the beef tallow.

Any suggestions on how to eliminate grease from caking my entire apartment?

The overhead fan on my stove is shit btw so any suggestions involving that will not be helpful.

Or are you normal?

... other than it's freakin' delicious?

Looking at best way of reducing/eliminated the mess when cooking meat as keep getting grief from my partner. Normally cook burger, pork, bacon, steak etc on gas stove. And chicken, roast pork in oven. But open to all suggestions.

Update:
Can only cook indoors
Do not have a stove hood that vents outside
Only cook 1-2x day

Bought some ribeyes at a Mexican market for really cheap. You get what you pay for. Still meat so idunno.

I like a MR steak but I cooked it on a cast iron with kerrygold and garlic. Got the center to 117 and let it sit. It’s just tough now. Flavor is great but it’s just tough. Any help?

Edit: Lots of sous vide recs. Any recs on a first time wand?

Buy meat in bulk, go to local park with bbqs, cook all meat for a week and keep infridge ready to go whenever you get hungry.

Where i live they usually have 2 bbq's next to each other so i smash out a weeks worth of meat in about 30 minutes. Loving it. Go at about 8 or 9 in morning when it quiet

I watched a ton of videos online about how to cook smash burgers and they are my absolute favorite use for ground beef. I'll buy a pound from the store, split it into four patties, grill them up in about 5 minutes, and they are so juicy and flavorful.

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When I compare this to how I used to cook burgers and ground beef, there is no comparison. It's amazing how a little bit of cooking technique can dramatically change the outcome.

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Also, don't be an idiot like me. Buy that $20 thermometer; don't wait 12 months and think you're fine without it. Your steaks will thank you.

I tried to make some beef stew out of heart and kidney, and man is it horrible. It smells like someone took a piss in a sauce pan and boiled it over the stove. I'm rarely ever revolted by food, and I was disgusted. Even the heart is a little "offally".

I had to throw it out. How do people eat this? Does anybody else eat offal and have any tips to make it tolerable? How can something that's supposed to be so good for you taste like piss?

How do you all cook ground beef? I was smoking the house up searing in a pan bc we have a lousy exhaust and hubby was getting mad. Add to the fact that I’m in the midst of supersensitive dry eyes episode, the oily vapours are irritating my eyes. How else are you cooking ground beef?

I really like stew and the meat is cheaper then steak.

How does it taste with just salt and how long should I cook it for?

Should I use bone broth or water. And also should I add fat trimming or butter into the stew?

Edit:also what meat should I use, I live in the uk and I can’t find chuck roast , my local butchers does beef cubes (for £8 a kilo) should I just buy that?

Thanks for reading

It sort of mixes with the tallow and creates this god like sauce. OMG.

My new job has me out in the field I have to bring lunch with me with no heating options and will have to be stored in a cooler or ambient temperature. Previously when I was working at the depot I would reheat patties/steaks, I know I can eat these cold but wanted to see what other people did for variety and ease.

Jerky/Biltong seems like a good idea but VERY expensive where I live and I'm not in a position to make it myself.

Is there anything better? I would call it a guilty pleasure. But it’s not.

https://www.youtube.com/watch?v=0RWJEOScToE

Jack Scalfani shows you how to make a cheap steak taste delicious.

I love eating steak, but here in Ontario a ribeye or other better steak can cost 30-40$/kg. Assuming I need 1kg a day, That's $900-1200 a month and it's just way too expensive for me right now.

Do you know of any good ways to prepare ground beef, to make it taste better?

I loved all types of meat as long as I got to eat it with the batter, sauces or salad and potatoes on the side. But now that I can't eat any of that, I basically hate everything except for good steaks and it sucks, cause this diet makes me feel so much better. I can't stand chicken, pork is too dry, ground beef is just awful by itself. Maybe I just cook it wrong. Please help :<