I went to one of my favorite steakhouses and it is a small chain I been going to for 30 years, without issues. However, this past week I made a trip and got a sirloin steak that didn't taste like much, looked kind of shiny on the inside, almost like a jello like look and it was very tough. The waitress noticed I barely touched it and I explained it (I'm not one to complain about my food). The manager came back and told me "that is an odd looking steak and we took pictures to send back to the supplier". I've had some bad cuts in my life but never an experience like this ever. She comped me the steak and it been over a week so I assume I'm safe from a food illness but still wtf.

I wish I took a picture but has anyone had an experience like this? I have no idea what could have been wrong with that steak that was so bad they are contacting their supplier.

dad made dinner tonight, served me these chicken thighs. had to stop eating after 3 bites due to the color and horrible texture freaking me out. i know the thighs are darker meat but this seems excessively pink, no? am i totally getting salmonella?

The frozen aisle can offer the same cut at 1/2 or 1/3 of the price (and here prices are ludicrous). Obviously it won't be the same. But how much? Can a frozen cut be downright inedible?

Brought some steaks from Monterey Nuevo León Mx. ribeye and New York strip from a famous meat market called carnes finas San Juan.

Alright yall. Freakin out. There’s some Hard Salami from great value in the fridge. It says it goes bad feb. 2025. Already opened. When it was opened is unknown it’s not mine (long story). Anyway. I don’t think it smells that bad but I don’t know how to tell. How do I know if it’s bad? I already ate some of it. I don’t feel sick but I’m like psyching myself out. What should I do? How do I know if it’s bad?

I just got some chicken breast from Costco and the juices in one of the packets look way more yellow than what I'm used to seeing.

Is this something to be concerned about? Google says that the color of the juices gets more yellow with a high corn diet but I've never seen it be this yellow.

I've attached a picture of the yellow one side by side with the "normal" one.

Thank you!

How was it prepared? I’m smoking mine with the Simon and Garfunkel blend - add celery seed and Paprika - paired with a nice red wine sauce.

Treated myself today by going to one of the few horse butchers left in the Netherlands.

From top to bottom: a huge smoked horse sausage, a horse bavette and a smoked "ossenworst" (raw but smoked horse sausage).

Not sure what to do with the bavette yet, but both sausages are unbelievable good!

https://preview.redd.it/agwi5t7x024e1.jpg?width=3024&format=pjpg&auto=webp&s=62fa1b017c7f335ba22163d4aaff3755ac399313

I have four elk tenderloins, 14-16 oz each, preparing in December when my brother comes to visit. I've narrowed it down to two options: I'm interested in trying something a little different than the usual, but I will fall back on Sauce Venaison (aka Cumberland) if this falls through.

Would like to hear from anyone who has experience specifically with Poivrade au Genièvre... how did it turn out, was there any specific variation from the standard recipe that made it work for you? What sides pair well with it?

I’m curing my first ham and have injected it etc. And it’s ready to go.

I did have a question though the thick skin that I normally remove from the ham that comes smoked for Christmas for example is very hard to remove and I wasn’t able to from the raw pork. Is that necessary or can I wait till it’s been smoked or until it’s been cured in the brine? Or any suggestions?

My husband won a raffle with lots of meat! One thing in there is bacon wrapped boneless pork loin chops and I have no idea what to do with it. It’s frozen and not seasoned.Whats the best way to cook it/seasoning? I don’t usually work with pork since I’m not a fan but gotta use this meat! We are also living where it is currently -40C so BBQ is not ideal

I've picked up an entire cut of entrecote at sale at the frozen aisle called "Cube roll / file de costela". I've let it defrost, cut into 2" steaks and vaccum sealed and frozen all of them. One I put in sous vide for 2h at 135f. It came out REALLY tough. So I let it sit there for 24h and it was tough as a shoe.

Now this happened to me when I tried to sous vide shanks at 135f. Bumping to 155f made them tender and flavorful. But shouldn't eye of round be tender cooked on a stove top (which i've also tried for a few minutes and it was tough as hell)?

I wonder if the cut is shit and I should chuck it.

I spatchcocked and dry brined it with a mixture of kosher and hickory smoked salt 24 hours before the cook. I seasoned it with rosemary, thyme, marjoram, sage, white pepper, and paprika. The breast was just under 150 and the coldest part of the thigh was over 165 when I pulled it.

Over mascarpone pomme puree