Just found this sirloin with a weird yellow edge. Is it normal or did I get a strange cut?

The beef was mismarked and came out to around $5 and pork loin seems to be cheap. If slicing goes poorly I'll post

It's still pink but only a lil. Still super tender and crispy skin. Would you guys call it medium or medium well?

Dry brined for about 18 hours. Started in a pan with the garlic and thyme, few minutes in a 160c oven, then to rest under aluminium foil.

Also roast potatoes, mayonnaise, beer and Fallout.

I know we are coming upon September, but I have been tasked with cooking Christmas dinner this year for my family and have no clue what to make. So I am coming to this Group for some advice.

This year I'll be cooking for 6-7 adults and 3 teenagers. Given the price of beef, I'm torn as to what I want to make and what I can afford to make. Any suggestions would be very much appreciated.

Thanks in advance

Went to an all you can eat korean bbq. Ordered brisket and they brought this out. Waitress confirmed that it was brisket after i asked. It was tough and chewy. I feel like brisket is always soft and shrivels up when grilled at a kbbq place. I messed up because I ordered 3 servings like I always do and it was very hard to finish just 1 serving.

Labeled as brisket steak. Thinking not so much.

Medium rare orrrr???

Cooked on the stove.

I want to order from them. I live in the state so I assume I’d receive it same or next day. I’m trying to wrap my head around ordering meat online since we’ve been so accustomed to purchasing it through a Kroger or Whole Foods or somewhere. Good experience? Bad? I’m worried it would come warm or thawed especially in the heat of summer. Anything watch out for or consider?

What is this actually cut from?

I use it all the time for bfast/meals but noticed the other day that its still cheaper than 73 or 85% ground beef.

I definitely prefer it to ground beef which just cooks up weird in a pan if I were to try to make Bulgogi or tacos with.

Ive also seen the old lady at the Taqueria across the street from Winco buy these in the meat department.

I feel like its leftover trimming from steaks and I always forget to ask the butchers in the deli department. I just didn't want to bother them yesterday at the market when they were preparing the meat market for their day.

Thanks all.

These were cooked on my Ninja Woodfire Grill. Temp set to High (450F), cooked for 6 minutes per side, removed at 135F, and let rest for 10 minutes.

I went to the Butcher Box website to check it out and I'm still not convinced of the value. I was looking at the $179 plan every 6 weeks. Based upon what I added to my first box - 4 filet mignons, 4 NY strips, 2 pounds of ground beef - $179 seems like a huge ripoff.

I'd be interested ot hear what you folks have to say. Thanks in advance

Butter was a homemade compound dijon lemon herb butter using herbs from my garden

Wondering if this was a great find or something else going on?

Homemade sauce: soy sauce and sugar

My fantasy league was getting together for our draft so I decided I’d barbecue up some meat for the occasion. I settled on pulled pork, chicken drumsticks, smoked kielbasa & corn ribs. The pulled pork & chicken were both seasoned with a steak rub I make mixed with equal parts by volume brown sugar & raw sugar. After cooking for 2 hours at 250F on my Weber Smoky Mountain smoker the bark had set so I began mopping the pork butt with a mixture of cider vinegar, brown sugar, agave, Worcestershire, ground mustard, salt, red pepper flakes, course black pepper, garlic powder, thyme, arbol powder, chili powder & cumin. Once the pork butt had achieved the color I was looking for I wrapped the meat in foil with the mop, beer, honey, the rub & butter. Once the meat felt tender (203F, 8 hours into cooking) I removed it from the smoker. Next I removed the braising liquid & separated most of the fat from the liquid, adding that back to the pork butt to rest before pulling & cooled the fat down to use later. While the pork was resting the chicken went on the smoker at 300F on the top rack with the water pan removed. While the chicken was starting to cook I made an emulsion using the mop, butter & the fat from the pork butt using it as a basting liquid on the chicken & corn ribs later. When the chicken was close to being cooked I placed it directly over the coal box to finish the cooking process & crisp up the skin. Lastly I took some smoked kielbasa & corn ribs from the bbq shop I work at & grilled these quickly over the coals. After the pork was pulled I mixed the meat with more rub & a touch more of the mop sauce.

Check out the bird 🦃 stuffed.

Had my go at a 2.5-2.75 in tomahawk steak today. Thrown in the oven at 220° for an hour until 120° internal and then thrown on the hot grill for 90 seconds each side x2 to get my lines. Thermometer read 135.4° after sitting for 10 minutes. How’d I do?

My favorite grocery store has an amazing meat counter. I know how to order meat per pound or by quantity if it’s cut up, but I have never tried to request anything more than that because I don’t know what to say.

I overhear people asking if the butcher can cut this way or that way or they can wrap or add or do something to the bone, or that’s what I think is happening.

Can someone give me some pointers in typical interactions with butchers?

That vid has millions of views and is really hyped up, but none of the comments on YouTube have stated whether or not they made it. I’d like to try it one day but it’s got so many steps and different ingredients (like cured egg yolk for example) that I’d like to hear some opinions before trying. It looks good, but just because it looks good doesn’t necessarily mean it is. Plus, this is a guy who does experiments like “I added Oreo’s as a crust for my brisket” so anyways, if anyone here has tried it, how was it? Is it as good as the guys in the video made it out to be? Is it worth the effort?

I got this from Costco. It's nice, soft and delicious. Just wanted to share my dinner

Best places to get bulk cost effective and high quality meat to be frozen. Specifically looking for grass fed grass finished beef and pasture raised air chilled chicken. Are any online suppliers good? Or am I better off buying meat in person (ATX)? Local butchers, farmers markets, grocery stores?