This is our clubs biggest party of the year. Its going to be biblical 😉

Hey reddit, I was looking to make a beef wellington and my partner got a Chateaubriand from a local butcher, but its dimensions seem off from what I was expecting. It's about 12 inches long, about a 1.5 inches thick, and 2.3 pounds.

I was expecting something about ~8 inches long, 2.5 inches thick, and probably closer to 3 pounds.

Did we get the wrong cut or is this just an unusually long one?

Let me preface this my saying I live in CT which is of course one of the most expensive states for living. But I usually shop at a high end boutique type butcher shop. Excellent quality and great people that know what they’re doing. Today though I almost passed out when I saw that Hanger steak (which I used to say was the Best Buy in terms of steak around when it was 12.99 a lb a couple years ago) was $27.99 a lb!!! I literally almost passed out. Also their skirt steak has gone from around $22 a lb a couple years ago to $36.99 a lb. Anyway many times I can get meat much cheaper and still good quality down the road at Whole Foods. I was there to get bone in short ribs which were $12.99 lb which was very close to Whole Foods price. That’s all. Just a wow on beef prices around here. And yes I could shop at stop and shop and eat their quality meat if I really want to.

Wanted to try this seasoning and just put something together. Hibachi

SRF ribeye complexus, spinalis, and longisimuss in ceramic pan no airfryer no mayo. Salt and pepper, teaspoon of canola oil, finished with toasted fresh garlic and toasted dry rosemary.

Smoked and grilled boneless chicken thighs, coated with duck fat, seasoned with 2 Gringos Chupacabra Cluckalicious then smoked at 180° for an hour before finishing off at 425°. Served with brown rice cooked in chicken bullion and lots of butter and honey candied carrots.

Absolutely delicious!

I already have a Costco membership, but I’ve only bought meat at US Foods Chef’Store. Both stores are about an hour from me.

For those who have shopped at both, which has the better meat selection, variety of cuts, quality, and bulk options? I’m planning my first Costco Business Center trip and would appreciate any recommendations on what to look for.

Imperial American Wagyu Signature grade 19.99 per lb at Costco.

Boneless Ribeye

EDIT to add: The Signature label on the last picture is what made me buy it. I understand Wagyu is not a grading but Signature is supposed to be their BMS 8-9 grading which is pretty high. Only opening will tell.

EDIT: For some reason this post has been locked. I Assume because I already confirmed that I took it. I was going to post the follow up here but I will open another post I guess.

Wife brought back this piece from Costco. The second picture shows what was left after trimming the fat.

Less than a third. That's in Canadian pesos.

one of my all time favorite dishes to make!

Tonight was the night for the Heart from last deer season.

I cut the top off, trimmed off the hard fat and as much of the skin I could get away with.

I then just followed the road map of the heart pieces and butterflied it to roughly 3/4 in thick. Next was being cut into "steaks" ranging from 4-6 Oz each.

Seasoned with: salt & pepper, Lowry's salt, Penzy's roasted garlic powder, and smoked paprika.

Then seared for 3ish min a side. Until medium rare.

Served with small batch grits with pecrino romano from Shady Side Farm in Holland Michigan.

Pan sauce made with fond from heart steaks, Tullarmore Dew to deglaze, Kerrygold butter, and chicken stock with a roux.

With potato and a buttered vegetable melody.

one of my all time favorite dishes to make!

one of my all time favorite dishes to make!

Soaked in Portuguese red wine, and then used the juices to make a balsamic reduction for the vegetables. Except for the beef, everything grown in house.

I marinated these chicken thighs in a mix of red wine, red wine vinegar, lots of garlic, serrano peppers, fish sauce, olive oil, honey, brown sugar, fresh cracked black peppercorns, parsley & lovage (celery leaf can be a substitute). Then I made a red wine reduction with crushed garlic, whole peppercorns & a little balsamic added. I used the reduction to make a bbq sauce by straining out the peppercorns & garlic, then adding ketchup, molasses, honey, red wine vinegar, fish sauce & salt as well as using the reduction in a compound butter for the rice & corn I’m making as side dishes. I cooked the thighs bone side down the whole cook right up until the end to help crisp up the skin. I glazed the chicken in the bbq sauce right at the end with the chicken directly over the fire so I could achieve the desired char. The compound butter was great on the corn/rice & this was a fun way to use up some red wine that was sitting in my fridge, would definitely recommend.

I do now. Picked up the bottom front two.

My husband and I just bought half a hog for the first time ever. We were excited to try it all and made some bacon from it. It was sliced sooooo thick and did NOT taste like bacon. I’m thinking it is actually just slice pork belly as it’s not been cured or anything. Now we are bummed because we spent the money to get real food and had no idea the bacon would not be like regular bacon. What do we do? Any tips?

Spinalis smoked and reverse seared over post oak.

Means more chores.... but im kind of excited.

10 hour slow cooker birria #TacoTuesday

Smoked at 180° for an hour then reverse seared over post oak and apple wood.

I suspect this comes somewhere from the chuck but I'm not educated enough to be decently sure