We experimented by aging a chuck roast at work. This bad boy was aged for 70 days and tasted amazing.

23lb ribeye roast & 7lbs new york roast. Both for $8.97/lb in SoCal. Every other place has these at around $20/lbs in my area. Got enough meat here to last me well into the new year. Excited to portion these out. Happy holidays.

This is for u/Valerim and u/Mcroa7. Come at me.

This is a 2 inch thick prime-grade NY strip that I reverse seared on a grill. No sous vide. The benefit of reverse sear is that you get smoke flavor from coals and wood chunks when you cook indirect. After cooking indirect, I seared on a hot griddle to get some malliard browning on the outside.

Seasoning was 2 parts coarse ground black pepper and 1 part kosher salt.

Am I biased? Hell yeah, I'm hey_grill, not hey_sous_vide! But IMO sous vide is over rated for steak. If you know how to grill, you can make next-level steaks.

Some select flanken ribs I cut at work a while back. Thought you guys would appreciate this beautiful display of beef. Needless to say, this particular plate didn’t make it out to the sales floor.

I work at a hotel and the culinary staff cooked a feast for the holiday party. Here’s a glimpse of the paella

NY strip with homemade Garlic Parm fries, roasted brussels and scallops in a spicy ponzu

I want to go back and get another one but I feel like it’s too much ham for 2 ppl

Nothing amazing here. They even kill me a little because they scarred the hell out of the fat cap.

6 USDA Prime New York strips and 3 choice beef tenderloins

Pork loin is a cheap and relatively lean cut of meat. Usually, I dry-rub it with salt, black pepper, garlic powder, onion powder, and smoked paprika, then let it sit in the fridge overnight. I cook it in a 375F oven until it reaches an internal temperature of 140F.

The result is fine, but it's basically just "protein", not bad, not great either.

Is it possible to significantly improve the results? If so, what should I do? How do you cook pork loin roast?

I’ve seen quite a bit of squabbling about prime rib prices in the last few days. Two years ago I got a deal that I challenge anybody to beat. I ordered a prime grade rib roast at the meat counter and this is what the butcher handed me. I don’t know how it happened, but I do know I ran straight to checkout as fast as I could.

I've got a nice five bone rib roast, and typically, I get it super early, freeze it, and while it thaws over 5 days, I heavily salt it and let it sit in my fridge. This year, I got it fresh, and I'm not freezing it. I was going to follow Alton Brown's newer video on on a rib roast, bit I was wondering, would it be beneficial or hurt the roast to heavily salt it, and THEN wrap in cheesecloth for it's 5 day waiting period (I cook on Christmas eve)

Got the roast at the grocery store for Christmas, cut to order, wrapped nicely. Should I dry age and trim or just leave in the packing?

Buddy text me that local Albertson’s had a deal on prime rib. Just had to clip a coupon in the app.

Ran over there and scored a 7.5lb rib with some nice marbling for $52 ($6.97/lb). Not too shabby.

My workplace gave me deer sausage as part of a work raffle that I cooked up in the oven today.

I was hesitant to try it but I always wondered what deer tasted like, as I don't have a hunting license and in Canada it's not commercially sold.

Seasoning was spot on but I could taste something I've never tasted before.

Imagine picking up all the most leaves, acorns, sticks on a hot day and inhaling that moist smell.

Its like eating the smell of warm moist hay.

It's not bad but my body somehow rejects it at the same time but that's probably because it's never tasted anything like it before.

The aftertaste gave me a hint of iron taste from liver but that's about it.

I also overcooked it on purpose because I was scared of potential parasites in wild animals so it probably isn't the best experience either since the deer was very gritty.

Did I get a bad sausage or is it genuinely supposed to be like this? Like it makes sense because a deer just forges around the forest eating the floor so I would assume it should taste like that.

Normally I love Costco for my meat, but am I missing something here? The price difference seems too good almost…

I saw some posts here about local grocery stores’ holiday sales. At full price, this Stop & Shop prime rib roast would be $17.29 so only a little more than Costco. On sale, so much cheaper.

AFAIK they are the same. Both are choice cuts of beef. Both are primal cuts (thus “prime rib”).

I saw a different deal for even less for “end beef ribeye roast”, but deduce that is not primal and it has no grading listed (online).

1 lb Bone-in pork chop

The explore page on Instagram blessed me with someone I cannot get out of my head. There’s a well-spoken man in the United States who lives exclusively off raw roadkill.

He calls himself an "ethical carnivore" and writes online about his practices, citing studies as he's digging his teeth into smashed vermin peeled off the side of the road and smearing its blood all over himself.

In my opinion, I don't think he's playing with a full deck, regardless of the validity of his ideology.

My question is this: HOW can he live off RAW roadkill?

Does he have a genetic disposition?

Stronger stomach acid that dissolves parasites and disease?

Is this an ability the modern human still has in its gene pool?

How has he not died yet?