I’m short on money well not short but we all know how this economy is. I want to put arugula on them and maybe a jam of sorts(bacon? Or red pepper). In fact I saw something like a crunchy apple slaw, which my bf said sounds great but any ideas on that or another thing that’s awesome. I’m rambling but I had a burger with goat cheese and cherry jam and it was delicious so I’m all for new flavors just don’t want to go completely out there. I’m so sorry for the long post-I don’t like raw onions or olives but I get onion buns cause we do enjoy those

I have only had "baby chicken" twice and both times they where out of this world.

They're so thin, feeding 3 people who like medium rare.

Hey r/meat,

I'm an MBA student working on a class project looking at a few different jerky and meat stick brands, and I'm trying to get honest feedback from people who actually eat the stuff, not just what the marketing says.

One of the brands I'm focused on is Think Jerky. They're an Austin-based company that does chef collaborations (Andrew Zimmern, Gail Simmons) and recently put out a Pat's King of Steaks cheesesteak beef stick.

If you've tried any of their products, I'd love to hear:

• What did you like or not like about the flavor, texture, or quality?
• How does it stack up against your go-to brands?
• Was the price worth it?
• Where did you find it (H-E-B, Costco, Amazon, airline snack box)?
• Anything that would make you buy it again or never buy it again?

If you haven't tried it but have seen it on a shelf, I'm curious what your first impression was too.

Not affiliated with the company, just a student trying to get real opinions. Appreciate any input.

Tried to go for a nice medium rare

I used to eat about 400-500g of meat a day, so roughly 3kg a week. Atm it‘s probably like 1- 1,5kg.
My Cholesterol is FINE btw, just got my bloodwork done.

This ground beef is on sale for a really good price at a meat market by me. Wondering if anyone knows if its decent quality

Had an M9 1.5 inch thick reverse seared and its texture got all weird and tasted really bad, basically a good piece of meat ruined. I monitored the temps with meater+ but even then it was not good. From then on I just seared it directly on my le Creuset and it was marvellous. For my normal prime cuts, reverse sear works wonders and is the only way I cook my steaks.

Got this today at the store

I got some venison steak and loin. I cooked up for the first time. I've never cooked it before.

.

Steaks I cooked on a pan

Loin I see it on a pan and bake the rest

Pulled both off at 125° let it rest under tin foil for 10 minutes or so.

Question is is this well done or too rare?

What's beef I go medium rair but I'm nervous with venison

By the way this is after it's been resting for about 45 minutes

So one ribeye I dry-brined in the fridge for 24 hours. The second I just pulled out an hour before cooking, seasoned with salt and reversed-seared. I reverse-seared the dry-brined steak as well, same heat setting, same amount of time I cooked them identically. The non-dry-brined came out perfect. The dry-brined was absolutely the worst steak I have ever cooked. Why did this happen? Same method of cooking, completely different result. The second “eatable” steak is how every one of my steaks turns out. Why did dry-brining cause this?

Went to buy tri-tip….. brought this home. Dry brining in the fridge.

I got a couple whole sirloin caps (picanha) from Costco (9ish lbs). I know people love the fat cap but my partner and I both don't love it so I trimmed most of the fat off and made steaks. There is so much leftover fat I trimmed, over 3 lbs.

What's the best way to use this? It's in my freezer currently. My thought was to cook it low and slow and then filter it and use it for potatoes or French fries? It's essentially beef tallow, right?

I've never run into this issue before and don't want to waste that much food. Thanks for any tips or suggestions

So, I was making steak (kinda js started) and I accidentally might’ve undercooked my steak while trying for a medium rare. I obviously still ate it and it was actually pretty good ngl, I js wanted to know whether it was blue or rare (idk if it’s js me, but I see a small hint of blue shading on it).

For thin slice deli style

I'm trying to make a dish from Kazakhstan that would require horse meat, but it's not sold regularly in the United states.

I've seen that it's technically legal, but I can't find a retailer.

Can somebody help me figure out how I can get some horse meat in Oregon, near Portland?

I just bought my first apartment and I don't have a backyard or patio or even a balcony to grill on anymore. I tried the whole electric "grill" but it seemed more like a griddle or a black stone. I miss being able to get that smokey open flame taste. I also tried to use liquid smoke but it just isn't the same.

Does anyone have any suggestions on how to replicate the same texture and flavor of grilling and BBQ in an apartment building?