â–² 21 r/meat
Thoughts on ground lamb? How does lamb burgers compare to wagyu or other beef burgers?
pic is chapli kebab
u/Truescent11 — 5 hours ago
r/meat
Got some small lamb chops! Never grilled em before!! Any tips/tricks?
u/RedBeard1795 — 8 hours ago
â–² 2 r/meat
Found sirloin in freezer and says freeze by 12/24/14 so is it safe to eat?
u/Difficult_Light5038 — 5 hours ago
Red Braised Beef, it's so good
Tender beef simmered with soy sauce, doubanjiang, star anise, tomatoes, and aromatics until rich and cozy. Perfect with rice or noodles and even better the next day!
Recipe : Red Braised Beef
u/Ill_Customer_8005 — 9 hours ago
â–² 25 r/meat
Dino ribs from Walmart
Never really bought any meat from Walmart, because it's Walmart. Who knows where it comes from, right? I was putting in my order for sundries and these ribs pop up at only $6.84 / lb. So I clicked on them, because that's pretty cheap. Turns out, they're prime grade, Texas raised Black Angus Dino ribs, from McClaren Farms, the guy who founded 44 Farms. So, I added them to my order.
I have to say, they came out absolutely amazing! Very tender, extremely juicy with great flavor!
Served with smoked chicken, smoked mac-n-cheese and potato salad made with smoked potatoes.
u/Unique-Discussion326 — 6 hours ago
â–² 168 r/meat
6lb Smoked Prime Rib Roast
This Baby Came Out Perfect. Misquite And Hickory Wood Used. 4 Hrs At 250 degrees.
u/Temporary_Pride2321 — 15 hours ago
â–² 2 r/meat
question about dry aging my steak
im trying to dry age my steak but i am basically just putting some light salt on steak i buy and letting it sit in my fridge on a rack for 1-3 weeks. is this fine? it gets really dark red and a bit hard on the outside which i dont mind. i just like this method because i dont want to feel like i need to rush to eat all the steaks before a certain date or they will go bad (like other food). i dont need to worry about anything health wise as long as i dont have histamine intolerance correct? thank you!
the steak that has been in my fridge for about 10 days. its raw and i plan to cook it later.
u/HealthierCongruence — 13 hours ago
â–² 69 r/meat
I know this is the point at which everyone likes their meat cooked, but I like it well done and crispy
u/bossydoll — 1 day ago
â–² 2 r/meat
Stupid question but if I buy meat I know I'm not gonna use within a week is it better to freeze it right away than to wait for the day point?
Edit: 4 day point*******
​If so, any reasoning?
u/IDoNotHide — 1 day ago
â–² 8 r/meat
Storing a whole lamb "outside" overnight
I'm looking to cook a whole lamb on a spit roast for a party next month. Thing is, I'll get delivery of the carcass on Friday and start cooking it about 9am on the Saturday. I don't have a fridge big enough to store it - and I want it to be room temp when I start cooking too.
Given it'll be mid-Winter with temperatures usually anywhere between -2c to 5c overnight, I'm thinking of storing it outside in my garage overnight or in the outside laundry (edit: laundry is in double brick 'outside' room with closable door). I thought take it out of any packaging and let it hang dry somehow.
I know in the UK and many other places people hang their meat so I'm assuming this would be okay - what are your thoughts?
u/Vonbare — 1 day ago
Nice cuts for the weekend.
Something nice for the weekend dinner.
Prime filets and ribeyes. Got some twice baked potatoes and pasta salad to go with them. Nice dinner for the weekend!
u/Novel_Run74 — 1 day ago
â–² 212 r/meat
Pork Tenderloin
I had some red wine that I wanted to use up, then I noticed Vidalia onions were back in stores & they are one of my favorites so I decided to plan a meal around them with some pork tenderloins I found on sale. I seasoned these pork tenderloins in a blend of salt, raw sugar, peppercorn medley, grains of paradise, garlic powder, sumac, arbol powder, & celery seeds using fish sauce as a binder going heavy on the peppercorns. I cooked them on my Weber Smoky Mountain smoker at 275F for 25 minutes on the middle rack with the water pan removed. After that I placed the meat right over the coals to achieve a nice sear. I basted the tenderloins in red wine that I had marinated onions in overnight (the onions were caramelized for the final plate). I also glazed one of the tenderloins in a red wine reduction BBQ sauce that I made. I served the tenderloin with the marinated onions, mashed potatoes with red wine compound butter, & onions roasted directly in the coals that were topped with pickled onions, fried onions & red wine compound butter. The tenderloin was amazing & while some may say this plate was onion heavy other people will totally get it.
u/daCold_Brew45 — 1 day ago
Some tender work
Getting some barrels ready for the weekend. 190A is a beautiful thing.
u/Novel_Run74 — 1 day ago
â–² 29 r/meat
Chuck eye steak and pieces
Always forget how yummy this is. Did it on the grill for awhile at 300* . And then just ate the yummy meat
u/TheCherryPony — 1 day ago
â–² 118 r/meat
When they eat kangaroo meat and other meats in Australia, do they have names for cuts like New York? do they serve it on a platter like Thanksgiving?
u/Truescent11 — 3 days ago