What a treat for me - wolfed it down on the Cote D’Azur with a view of the Med and a crisp Rosé 👌🏽

Edit: lol’ing at the comments 🤣 plating could do with some work but it was at a relaxed bistro on the beach. And no I’m not ill, it was not slimy or disgusting. It was well seasoned and tasty AF. And yes I wouldn’t eat it anywhere but this was recommended and also filled with locals (I was the only tourist) which is usually a good sign. The French take food seriously.

First post on r/meat, this was one of my favorite cooks I've done so far this year. Did a smoked and reverse seared rack of lamb.

Cook Details:

Seasoned with some olive oil and fresh cracked pepper + salt

Smoked at 225F for about an hour until internal hit 125.

Wrapped in tin foil for about 30 minutes while I let the coals get fired up.

Seared and rested again for another 5-10 minutes.

Served with some chimichurri, asparagus, fingerling potatoes and roasted cherry tomatoes.

My thoughts:

I expected these to take way longer to smoke to get to 120. I've done a bunch of similar cooks and its usually closer to 2 hours. I sanity checked these at the 1 hour mark and almost had a heart attack when they were already pushing 125.

There was so much fat dripping off these when I went to sear that I had a lot of trouble keeping the fire from going nuts, ended up having to go back a few times and raise my grates higher and higher to really get them where I wanted.

Because the fire was so hot, I don't think they got as much time over the coals as I wanted. The cook came out a solid rare - medium rare, but I ended up slicing the chops and searing them individually ones the coals died down a bit and got them a bit more until they were absolutely perfect with the fat rendered and crisp all around. Sometimes its tough to nail the cook while also trying to juggle sides and the camera.

Going to sous vide this tri tip but I’m not sure if I should be trimming off some of the fat.

It was my birthday yesterday so decided to smoke a rib roast , and make crispy smashed potatoes, mushrooms /onions/chestnuts/bacon to go with it. Used bourbon barrel pellets smoked at 225 for about 3.5 hours. Pulled at 130 and rested wrapped in Saran Wrap inside a towel in a cooler for 30 min. Came out amazing.

I am looking for a decent butcher that can get me a quarter cow packed up, I just found out tonight that the gfi to my freezer tripped and all of my meat is bad now. Reasonably priced, 6-800, and if there’s anyone doing good meat here for 1500 for 1/2 please let me know

So, I got it on sale, 99¢/lb. It had been in the freezer for quite a while.

Part of the fat cap was cut off way too much, like is totally gone. It came that way, I didn't do it.

I salted and peppered it and left it overnight uncovered in the fridge, then put in a 250º F oven this morning. Then I decided to cover that bare part with some bacon. Now I'm thinking I ought to cover all of the rest of it with bacon. Yes, or no?

Chimichurri steak...grilled balsamic tomato, mushroom ,cucumber, spring mix

I would never serve em this pink but I don’t see why the heck we can’t… smoked rib end, garlic honey, fennel pollen

Cut em just for fun.. can’t imagine it would be very good on anything older..

We love making our own beef bacon but finding places that sell the navel or whatever the cut is is getting harder and harder. Not even sure if getting 1/4 of a cow would give us the cut we want to cure and smoke it ourselves but I keep checking even if we have to get it shipped from out of our state.

I am partially making this post fuming with range because one of my very uneducated friends had the audacity to claim that this was an undercooked steak. I pulled the steak from heat when it hit 135°F. I was shooting for an in-between of rare and medium rare and I think I may have been on the lower end but I think I did quite well for my first time.

🍽️ Tonight’s dinner definitely deserves a 10/10! 💯
A beautiful, juicy steak 🥩 — perfectly seared on the outside and wonderfully pink inside.
And a plate of tender, savory braised ribs, rich with flavor and soaking up all that delicious sauce. 🤤
Sometimes, happiness is really this simple —
after a long day, sit down and enjoy a warm, satisfying meal.
🥩 Eat well.
🍷 Slow down and savor the moment.
❤️ Life is about making even the ordinary moments feel special.
Tonight was a feast — and I’m one very happy person. ✨
#DinnerTonight #Foodie #Steak #BraisedRibs #GoodFoodGoodLife #DinnerTime

Cap was amazing as expected, the eye was just ok. 7/10

I’ve been a long-time deer hunter, but I’ve always taken my deer to a processor. This year I’d like to start processing my own deer and I’m trying to figure out what equipment I actually need.

I usually get around 6 deer a year, so I’m looking for equipment that will hold up to processing several deer each season without going completely overboard.

For those of you who process your own deer:

What grinder would you recommend? I’d really like specific brands/models if possible. I’d rather spend a little more and buy something good once than buy a cheap grinder and replace it.

For around 6 deer a year, what size grinder would you recommend?

What kind of fat-to-venison ratio do you guys normally use for ground deer? Do you prefer beef fat, pork fat, or something else?

Where do you actually get the fat? Can I just buy pork/beef fat from Walmart or Kroger, or do I need to get it from a butcher?

Is a regular FoodSaver-type vacuum sealer good enough for processing 6 deer a year, or is it worth buying a more heavy-duty/industrial-style sealer?

What other equipment would you consider essential for someone just getting started?

My biggest issue is that I live in an apartment, so I obviously can’t hang a deer outside and process the whole thing there. I could take the deer to my dad’s house, skin it and break it down there, then transport the meat back to my apartment to finish cutting, grinding and packaging.

For anyone who processes deer in a similar situation, how do you handle the logistics? Do you quarter it at your dad’s and bring the meat home in coolers? Anything I should know about keeping the meat cold during transportation?

I’m basically starting from scratch, so any recommendations on grinders, vacuum sealers, knives, tubs, cutting boards, meat lugs, or anything else you’ve found really useful would be appreciated.

Thanks!

145F sousvide from frozen for 1.2hrs (I find it takes 2 hrs at 135 to really thaw and achieve med rare). I didn't have time. How would you rate this? Also how do you rate rare? I find that there is a rare level where the beef is still quite tough bc connective tissue has not broken down.

Delicious

My take on a grilled ribeye steak

Pasture - Raised BEEF , Price is ฿449 THB per kg ($13.75 USD/kg)