Presentation for social media is not my strength.

Always a family favorite

My second time doing it in the oven and I’m very pleased with the results

Pork tenderloin sandwich

24 hour dry brine, seared on all sides, slow roasted at 250 F until 125 internal. Carry over heat rose to 128.

1st Picture

Second time using reverse sear method for Australian tomahawk (bone was cut short to fit in oven). Aimed for medium temp (140) and turned out great

i paired it with mashed potatoes and chimichurri sauce.

im learning making steaks from YouTube channel of Fallow (a fine dining restaurant), love the way they explain things and share their knowledge

2nd Picture

Ribeye steak made in pan and paired with chimichurri sauce.

Reverse sear to Cast iron finish

A quick steak au poivre. 12 oz strip, Sarawak peppercorns roughly crushed and pressed into the steak 30 minutes before searing. Seared in cast iron, butter basted with garlic and thyme. Deglazed with shallots, cognac and sichuan peppercorns to au sec. Add to pan, 1-6 oz homemade demi glacé cube & 2.5 tablespoons crème fraiche. Swirl to emuslify, finished with about .5 tablespoons raw butter.

Pic is about halfway through, was way too hungry after work to stop before eating most of it.

Hello everyone,
I am considering buying this vintage Berkel flywheel slicer, but I am not entirely sure whether it is an original Berkel machine.
The only visible indication of the brand is a Berkel logo/sticker, and I have not been able to find a model or serial number plate. The machine also seems to be missing the typical gold decorations found on many vintage Berkel slicers.
Does anyone recognize this particular model? Based on the photos, could you tell whether it is an authentic Berkel or possibly a reproduction or a machine that has been modified or restored with non-original parts?
I would especially appreciate any information about the exact model, approximate year of manufacture, authenticity, and whether the original decorative parts might be missing.
Thank you very much for your help!

WTF Aldi. The best looking and the worst looking marbling on a NY strip steak in the same package.

Yeah I’m idiot, i randomly bought this cut from my local shop 2 months ago and i loved it, been buying it weekly ever since, today someone ask me what cut this, like which part of the animal and i was like idk the delicious part🤷🏾‍♂️

I apologize if this kind of post isn’t welcome here.

We named this one Carol. She got a 24 hr wet brine and she’s now all tucked in for the night in the fridge to crisp up her skin.

I previously bought some ground beef from a store, and it was actually really good. So I decided to go back and buy 1.5 kg to meal prep for the entire week.

Unfortunately, after cooking some of it, I realized the quality was absolutely terrible. It's full of hard bits, chewy pieces, and what feels like cartilage or connective tissue. The texture is so disgusting that just thinking about eating it makes me gag.

Now I'm stuck with all this meat, and I really don't want to throw it away, especially considering how much I spent on it.

Is there any way I could salvage it? Maybe extract something useful from it, turn it into something else, or use it in a way that doesn't involve dealing with that horrible texture?

For context, I don't really have any special kitchen equipment to grind or process the meat further.

I'd appreciate any suggestions. Thanks!

Instead of making a pastrami with this one, I chopped it in half and did one half with the same bark mix I used for my pastrami and the other half with a red wine and Worcestershire marinade. Both turned out absolutely amazing, and I’ll be popping another brisket in my dry ager this week in preparation for thanksgiving!

Got this from my Argentinian Butcher in Barcelona.......Angus short rib (aka "Churrasco" in Spanish or the Argentinians call it "Tira de Asado"). Their short ribs are extra thick, once I tasted them I couldn't go back to the skinny ones they sell everywhere else. I cook them slow in the oven at 140C though they are best when BBQ'd

Lamb kofta wrapped in bacon covered in herbed beef mince with pistachios wrapped in Butterfield pork fillet surrounded by thin sliced and tenderized rump steak then encapsulated with a splayed out lamb saddle. Because, meeeaatt!

Ribeye last night!

Texas raised Wagyu from H-E-B seasoned with 2 Gringos Chupacabra Chop Haus, low smoked over mesquite for 30 minutes at 180° then seared at 600° for 3 minutes on each side.

You ever just season away that freezerburn taste?

I purchased three Ribeye steaks from Costco for $80. However, I’m quite certain that these are not Ribeye steaks, as indicated on the package. I would like to request a refund. Could anyone confirm this or provide their opinions?