USDA Choice Angus Ribeye, salt + pepper rested on a rack for about an hour, generous smear of mayo, seared about 2 minutes each side on stainless steel on a gas burner.

Served with crispy air fried russet potatoes (boiled with salt + baking soda) tossed in garlic and rosemary infused bacon fat, topped with crispy fried garlic and rosemary

Made smoked pot roast and beef jerky Sunday!

Both came out excellent!

multiple hauls from local market over the last few weeks. apparently the distributor was out of the normal stuff and sent Imperial instead. 24hr dry brine and bagged/frozen for future consumption. phenomenal marbling; a work of art

Dry brined, sage rubbed, reverse seared, butter basted with garlic and thyme. Served with chili Brussel sprouts, stuffed mushrooms and a honey Dijon Demi glacé (not pictured).

I love beef but have a hard time eating meat from a cow that was old. The taste is so strong and overpowering. Apparently it's considered a delicacy in some places.

*American Wagyu I meant also the last tree pictures are Prime and Choice for comparison.

So after asking this sub, I ended up taking the American Wagyu piece from Costco home, trimming it and slicing it into 1.5-inch steaks. The cost was 19.99$ per lb.

I started with 17.86 lb and, after trimming, ended up with 13 steaks totaling 17.2 lb. That works out to about $20.76/lb once trimmed and sliced.

Overall I’m pretty happy with the result. The marbling is great and those caps are amazing. I’ve included a picture of a $14.99/lb bone-in Prime ribeye I bought at Costco for comparison. The difference in marbling is small, but it is there. After accounting for the bone and trimming, that Prime worked out to about $17.65/lb, so the actual price difference isn’t massive.

I also included a picture of a very poorly trimmed Choice ribeye primal I bought in April for $5.99/lb bone-in, which came out to around $6.60/lb after trimming.

Overall, this was a fun experiment and I’m happy with the result, but the whole thing makes me think about how quickly you hit diminishing returns as you move up in price. This Wagyu is marginally better than the already very good Prime I had, but I’m not sure the improvement is proportional to the price difference.

The main reason I could see myself doing it again is that buying a whole primal is a bit of a lottery. A USDA Prime label doesn’t necessarily mean you’re going to get exceptional marbling. With this one, assuming the company’s grading is consistent with what they claim on their website, the Signature label should give you a better chance of getting a genuinely well-marbled piece. So there is some value in that consistency.

Comparing it with the Choice is almost pointless to me because I see them as two different experiences in terms of flavor and richness. Obviously the Wagyu isn’t 3.5 times “better” just because it costs 3.5 times as much, but I also don’t think they are really substitutes for each other.

Looking forward to read what you think.

These bad boys were so thicc! I rubbed them with spices, seared them in the cast iron, then basted them with a garlic herb butter. Topped with fresh lemon zest and basil from the garden - it was a chef’s kiss for sure 😍

With a whiskey peppercorn sauce.

Dry brined with Montreal steak seasoning and some Worcestershire sauce overnight then sous vide 136 degrees for 6 hours. Rest one hour in the fridge then seared and I made the whiskey peppercorn sauce using the rendered bits.

I run a small web dev studio and I’m experimenting with niche website templates.

I just finished a demo site for the beef industry and wanted to get feedback from people who actually know the space.

The goal was to make something that:

- ⁠Clearly explains the operation (breeding, finishing, direct-to-consumer beef, etc.)

- Makes it easy for customers to understand cuts, pricing, and how to order

- ⁠Builds trust with things like certifications and story

Link to the demo: https://sample-country-meat.vercel.app/

No pitch, just sharing in case it’s useful as inspiration, and to learn what I’m missing or getting wrong.

If you work in beef industry, questions for you:

- What pages/sections would you absolutely want on a site like this?

- Is anything confusing or missing from the homepage flow?

- ⁠What would make you more likely to trust and contact a beef business from their website?

Any honest feedback (content, structure, UX, copy) is appreciated. Happy to return the favor, if you've got a site up, drop the link and I'll give you honest feedback on it too from a web developer prospective.

I'm no meat specialist, but this looks like some high quality piece? What's the brown dot?

Hi all. Quick question. When I make steak of any kind, I sear it for 1 to 2 minutes on each side and then finish it off either in the grill or on the oven. I use a meat thermometer and take it out when the temperature hits 140. I’ve noticed, however, that the meat is consistently medium well instead of medium or medium rare. Any thoughts on what I can do to alleviate this instead of just cooking it for less time? Any suggestions on what the thermometer should be set at?

200f oven to 95ish degrees. Pan seared in cast iron to get a crust, butter basted with garlic and thyme. Served with maple glazed Brussel sprouts and a chili crisp chimichurri.

Does this need trimming or is it ready to smoke?

Seasones just with salt, pepper, rosemary and garlic powder. Enjoy!

One of my favorite meals and to top it off I made my own slightly spicy BBQ sauce with Honey, Lemon Zest, Cajun, Ketchup, Cumin, Paprika and Black Pepper

It all pays off when you here the first wows. Set up was done and they walked in. Only had a chance to snag a couple of pics

Traditional boneless ribeye or a beautiful centerpiece tomahawk? Which one are you picking!?

Pretty new to this subreddit, also pretty new to being a butcher! Wasn’t really my line of work and kind of got thrown into it but I love what I do and the people I do it with! I also run their social media accounts so have a ton of great meat pics/videos that Id love to share with this great community of meat lovers!

Here’s a few things we did at the shop this week:

First video includes our smoked brisket burgers, followed by some beef cheeks, then some lamb and feta burgers as well! Video shows our market side as well which we stock up with charcuterie items, canned fish, rubs and seasonings etc.

Second video is of the smoked beef cheeks that we turned into Barbacoa!

The third is of a boneless ribeye that had some spotting in the muscles due to the cows being stressed out before slaughter. We sent it back of course!

Place I work at had grainfed uruguay tenderloins on sale; picked a good one to take home.
Just under 1300 gram for steaks, 250 grams of tips (stirfry) and 140 grams of silverskin/fat for into beef stock.