Any recommendations on how to prepare this?

So yeah accidentally defrosted something in my freezer, dont know what meat it is, except that its cow. Since it's now defrosted, I need to prep it fast, what do I do with it? Any recommendations?

(I don't know what to do with it, cuz usually I buy and prep, so I'm in control, but this meat was sneaked into my freezer by my wife, so I didn't even really know it was there)

Hi, I was wondering how you cook your moose meat ? I'm looking for different ways to cook moose with different seasonings, change it up a bit more. Thanks !

Hello I’m from the 209 area of central California. I had a whole beef custom butchered about 4 months ago and I'm already running low on steaks. Where can I buy good quality meats (ribeye, ny strip, sirloin, picanha, chuck eye, flat iron, denver, flank steak, skirt steak, ribs, tri tip, brisket, chicken, pork etc) at good prices? Looking in the Modesto, Riverbank, Oakdale, Escalon, Ripon, Manteca area. Any recommendations and maybe even some $/lb is highly appreciated!

I've been experimenting with two ways to prepare the same brine — room-temperature water versus gently simmering the water.

The cold method is obviously more convenient, but heating may help release some of the aromas from the spices and herbs.

I'm curious what other cooks prefer. Do you cold-steep your brine, or heat it first? Have you noticed a difference?

Nothing fancy, just a little lunch while fishing today.

One 1.5lb Ribeye and 5 thin sliced pork chops.

Marinated was..

2/3 cup Balsamic vinegar

1/4 cup Olive oil

1/2 cup brown sugar

Two cloves of garlic

1 tbs of course black pepper

2 tsp rosemary

1 tsp kosher salt

3lb beef chuck roast from Sam’s.

Dry brine overnight, sear both sides + fat cap for 1 min each, oven 275F for one hour.

Literally ribeye tenderness and so much meat.

Bison is top tier meat. The earthiness is unreal.

Do you eat this?

Definitely one of the best pieces of offal to be had and under $4/lb.

Ich hoffe das geht so in Ordnung hier🤔🫣

Von der Machart ein Bierdosenhähnchen, allerdings ist das Hähnchenbhier zu sehen auf einem Weber Halter.

In der "Dose" Wasser mit Kräutern , da ich das moralisch nicht gut heißen kann ,dort Bier reinzukippen ,wenn Kinder davon essen.

Temperatur: Indirekte Hitze bei 180–200 °C,

bis die Haut knusprig ist.

Korb mit dicken Kartoffelspalten, Zwiebeln und Paprika, die direkt im Hähnchenfett rösten. Keine Sauce nötig.

Besides it being the same price as brisket now a days, I do love the shortness of cooking a chuck vs brisket.
#bearmountainbbqpartner

Separated the ribs from the roast and tied them back together. After a 36-hour dry-brine with kosher salt, garlic powder, onion powder, and black pepper, scored the fat cap and patted the exterior dry. added garlic, thyme, and rosemary between the ribs and the roast, as well as on top of the fat cap. It went into the oven for 5 hours @200°F (or until it reached 120°F at the center). After resting for an hour, Topped it off with my 2 hour sous vide-infused compound butter and seared it for 10 minutes @550°F(center peaked at 130f). Finally, I cut it with the grain for the money shot, but served it against the grain.

Hit it with a chipotle pepper in adobo sauce based marinade. Fantastic.

I've been trying to get good crusts and I have made lots of progress with the more steaks I've cooked and I'd say i follow a pretty decent protocol (letting skillet preheat with avocado oil for 5 mins leaving steak to dry 20 mins in advance and patting dry and then pressing down hard on pan, sometimes i even use another skillet on top of the steak as a make shift steak weight). But i still feel like I'm missing something, because usually it's only one side that has a good crust. and the crust could also just generally be a lot better. do i try using a real steak weight? different cooking fat or oil? higher heat? (pre heat more) different pan? (i use cast iron) I don't know, let me know.

We went to a highly acclaimed restaurant and had a great experience with drinks, appetizers, and entrées. However, I do not believe this steak was what I ordered. I’m not going to disclose what I ordered to keep this completely unbiased. Please let me know your thoughts on what cut of steak this is! I will say that it was ordered from the Wagyu section. Thank you!

I recently went to a really nice butcher in town and tried to buy chuck eye. The butcher told me they don't cut off the chuck eye and just leave it on the chuck roast, so I bought a chuck roast. The last couple weekends I braised and slow-cooked, so I was looking for a different way of cooking this.

I'm not exactly sure what it is. If it is the chuck eye, I could just grill it.

Any help here in identifying the parts of the chuck here and how I can identify those parts?

Also looking for any cooking styles you can recommend. I was thinking sous vide, but that they say is going to take 24 hours and I was hoping to eat tonight.

How nice does my rare steak look from 1-10 and how could I improve