Asking for a friend.

If I remember correctly the package said beef cut, but I threw it away. What’s throwing me off is that it feels and looks like mainly bone with just a little meat on the side! What is this? I planned on doing something like ribs but my roommate is saying to cook it like soup 😕 that feels more realistic.

We butchered a young steer which was very lean. After 2 weeks of hanging in the cooler, the meat didn't dry out like others. Is this because the cow was so lean? Trying to figure out if my cooler is messed up. Currently sitting at 35 degrees, 90% humidity.

I am trimming my tri-tip and saw this. Is it safe to eat? What is it? In the center of the cut.

Ty in advance.

Got my hands on a grinder recently. Wanted to make some burgers that wasn't just chuck.

Was thinking about mixing flat iron, short rib and maybe sirloin or chuck eye. I mean, I'm going to experiment mixing cuts but I wanted to get your opinion on what cuts you think would be best. Thanks in advance.

I have about 15 people coming over and I'd like to make beef brisket. I see a lot of different cuts so which kind do you recommend? I plan on putting it in the oven for who knows how many hours 😂 All the recipes say a different time.

Fresh tallow made for cooking & doing another batch into lotion!

F'd up at work flipped this guy's gfci outlet which he had hooked up to his deep freezer always a bad idea anyway he is listing the stuff he lost,and he said he has 5 packs of club steaks. I reimbursed him bit what is a club steak I've work in grocery and restaurants and never seen a club steak.

I’m aware I would need at least a commissary but would I be able to get by just prepping there and maybe light processing in the mobile unit? Sorry in advance if this isn’t the best place to ask

Are these white flakes safe to eat?

Meat from aldi

I love steak (who doesn't) but I can't particularly afford a nice ribeye or two a week. It seems like I'm the only one who picks these up from the local grocery store. I like to get these and throw whatever I'm not eating this week in the freezer. I always just throw these in the cast iron and butter baste them and they come out good. In your opinion should I just not buy these cuts and have a ribeye every now and then or am I getting somewhat of a deal?

I bought half a pig last year, and the butcher gave us somewhere around 10lbs of lard..
it was put in a bag and is now in our freezer..
currently it is unmanagable, so we have ignored it.
What i the best way to store it and have it be usable?
Should it be melted and strained and then stored?

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Edit: I want to thank everyone for their genuine replies. I’m just trying to help my buddy out and I know this community is really solid and gives great advice.

What is it?

Is this good marbling?