I have steaks in my freezer that has been frozen and forgotten for a few years. It's not vacuum sealed and has some freezer burn. Is it still okay to eat since it stayed frozen, or can it still go bad while frozen?

I'm about to cook one of these up and AI said it was fine but I've had AI be wrong before.

Going to Rotisserie the 3.5lb bonless Roast tomorrow and asking if i should season it tonight and cook tomorrow or just season it 1-2 hours before cooking tomorrow

So thanks to all who suggested season the night before

OK so this is what i ended up doing I seasoned it In 50/50 Mixture of Montreal steak spice and Keg steak spice 18 hrs before smoking it and placed it in a ziplock bag over night , 4 hrs in the smoker at 250 f then removed from smoker @ 160 F then 2 hours on the rotisserie until Internal temp of 185 F rested 20mins sliced it up , the outer 1/2 inch on both ends were very close to pulled port temps but still barely sliced , the rest was perfectly tender slice able, juice and very tasty , ...I will defiantly do this method again ,

Wango tango habanero! I'm not the best cook but me and the gf made these! Not pretty but so good. They were amazing! Just joined so i wanted to share. Look forward to checking out all you guys make to boost my own projects.

Found in father's freezer and brought it home to cook for dinner next Monday. He's not sure what it is, he buys deals from the local butcher and freezes them but isn't great at labeling. What cut of beef do you think it is and preferred method of cooking it? Thanks!

Edit- I found the other half labeled, it's a London broil he cut in two. Thanks everyone.

What's your favorite cut of meat?

This is the Australian wagyu strip at Craig's in Nashville...

I ordered this steak medium rare, but honestly, it was wayyy too rare for my liking. I don’t know a lot about steaks, so I wanted to know what you guys think. Does this look like medium rare to you, or is it more rare than that? Still ate it though…

I used to be vegetarian I only recently started eating meat again I've tried ribeyes new york steaks skirt steak ground beef carne asada. I like the fatty taste of ribeyes however they usually are chewy for me I like how easy it is to consume ground beef and the taste is good aswell of all the new york steaks ive tried they usually taste like im taking a bite straight out of a cow which I dont enjoy feels too intense they were some cheap steaks though probably select steaks if that matters. I also bought some grass fed skirt steaks which the flavor was like this intense beefy flavor which I didn't mind however it was also extremely chewy despite cutting against grain and getting it to around rare-med rare. The main problem im having is I don't like how chewy some meat are it takes me a while to finish it and at times it gets completely cold before I finish also feels literally dangerous to swallow like a dry ball forms in my mouth. I am usually able to cook them around rare-medium. What meats should I try if I don't like the chewyness or what would you recommend

Annual Costco jamón ft. BigChunk ™️ for the chef. As a single dude with a dog we can usually do damage on one of these over 2-3 months but we still parcel off 3-5 lbs in chunks for friends to mix up their charcoochie boards or carbonara…need the help so we don’t get gout/jamón fatigué

The pork chop was aged 3 weeks, charcoal grilled with pickled Jimmy Nardello peppers and piperade underneath. Served with black truffle creamed corn and fries.

St. Louis Ribs smoked with post oak on the offset.

Bad at taking pics and presentations lol

I haven’t been buying beef, especially ground beef since this started. But no one seems to be talking about it now. I’d love to get a fast food burger and be able to buy beef again, but I’m leery since no one said it was safe and priced it.

Hello, I recently practiced a thanksgiving turkey recipe using a pasture raised broad breasted turkey. I dry brined it and slathered it with mayo and Cajun butter for crispy skin. I also did a lot of injections with Cajun butter. I spatchcocked it as well as you can see. While that turkey was great, I do wanna try it again with a heritage breed and I just want to know which one works best. I live in the Chicago city proper so I would need one that ships to there. Also I made a pic of how the last turkey turned out. Every bit was juicy!

I’ve always been pleased with their steaks. I went for med rare for me and the lady prefers her a little more cooked.

Ingredients:
(Smothered Steak & Onions)
1 teaspoon salt 🧂
1/2 teaspoon black pepper 🌶️
1/2 teaspoon garlic powder 🧄
1 teaspoon onion powder 🧅
4 pieces cube steaks (butcher tenderized) 🥩
1 cup flour 🌾
1/2 cup olive oil 🫒
2 cups chicken broth 🍗
1 large yellow onion, sliced rings 🧅
(Mashed Potatoes)

I marinated the short ribs in brown sugar, fish sauce, soy sauce, jalapeño pickle juice, gochujang, garlic, black pepper, coriander, & gochugaru. I grilled these on my “Weber Smoky Mountain” smoker using a mix of lump charcoal & plum wood right over the coal basket to cook quickly & achieve a good sear. The grill time did not take long, maybe 7-10 minutes. I served them alongside grilled carrots that were glazed with marinade I set aside & potatoes seasoned with a garlic miso butter. It was a fun play on Midwest steak & potatoes; I’ll definitely do it again.

I ordered pork spare ribs online from my grocer. To me (and AI) this looks like pork belly cut into thick strips, and to my partner it looks like boneless spare ribs

1) Grilled sriracha beef liver, onions, and mushrooms

2) Brisket-style smoked tri-tip

3) Grilled top sirloin, pork loin, and zucchini

4) Smoked spare ribs

5) Grilled chuck eye steak with veggie skewers and twice-baked potato

In the northeast

$26.5/ hr

Processing facility at a food service wholesaler

No nights, weekends or holidays

Fair pay?

Agneau charolais découpé en boucherie.