Sent my boyfriend to the butchers for a topside of beef. He came back with this, but it was my understanding that topside doesn’t come with fat all around the joint. We’re in the UK if that makes any difference!

Sources online say yellow beef fat can be from higher beta-carotene because the cows are fed grass. But none of the other bones had yellow fat. Nor is it known if these bones are from grass fed cows. Other sources online say yellow fat is from diseased cows.

I’ve seen amber/yellow beef fat from cooked beef, from grass fed cows. But one bone with yellow fat out of a bunch that aren’t yellow seems weird.

What do you think?

Hi all,

I have a a 15lb frozen Turkey and would like to thaw it for Thanksgiving. I saw online it should take 3 days in the fridge. I’d like to give it an extra day as a buffer and saw online a thawed Turkey lasts 1-2 days in the fridge. I’d be cooking on the 28th so would I start the thaw on the 23rd?

Excited to cook these bad boys

I was looking at getting a chuck roll but came across neck off chuck roll. I can't find anything explaining what the difference between the two is. Does anyone know?

For context I cook steak pretty much everyday and would say i’m a decent cook in general but I know prime rib is a whole different beast. Having a friendsgiving this sunday with all the college homies before heading home for real thanksgiving and I wanted to take a crack at making a prime rib, I went to the local butcher and ordered a 2 Bone Prime rib (butcher said it’ll be around 5-7 lbs i’ll find out this saturday when i pick it up) they remove the bones from the rib but re attach with butcher string. Was planning on doing it in the oven, but haven’t looked around for a recipe or tips yet figured i’d start here! Thanks for the help in advance!

Hello all,

At my local supermarket the meat section tends to have black specks that you can pick off. I'm not entirely sure what they are, but as far as what I can buy, the quality of the meat and the prices are phenomenal compared to other stores nearby, so it's mainly my only option. I'd take these off but for things like ground beef it can be in the mixture so I am not sure what these are exactly and if someone can tell me what they are from experience.. Thank you!

I have lived a mostly red meat free life up to this point and I’d like help figuring out how to get myself to like meat. Context: I have had texture problems with beef, pork, and eggs my whole life like just about the inability to even swallow. I have found that once it’s processed into oblivion (hot dogs/pepperoni) I do just fine. I just would like the ability to enjoy food the same way everyone else does.

Was a butcher for a while about 20 years ago and am excited about breaking this thing down into ribeyes and back ribs. Starting with choice cuts before considering prime. Found these puppies on SALE!

eta I finally found some tonight (Aldi, 3.29 lb). Thanks all!

I wanted to get a couple of ducks this year for Thanksgiving and they're out EVERYWHERE (well unless I want to pay 80 bucks for shipping. Which I do not 🤣)
I want to brine with cherry juice and juniper and smoke them. Kinda bummed.

Every place I would normally get it is out, even Wild Fork. I've been looking for several weeks.

Anyone else seeing shortages in their area? I'm in Wi.

Hello fellow home chefs. It’s that time of the year to feed our loved ones.

Got a 17lb boneless prime rib. Reverse dear at 225* oven, aiming to pull out at 125 or 130.

Please let me know how long should I expect it to cook? Need help planning….

Thanks

Hey y'all.

I am in college and have about $20-30 a week to spend on food. I don't want any food besides meat. Red meat, if possible. I have no cooking appliances. What is the cheapest and easiest way to have a supply of eatable meat in my minifridge? I am tired of going over my credit limit on steak and burgers. Thanks!

Made up 7 lbs dry of this to eat for the week while hunting. Really pleased with this batches texture

PSP for reference... don't ask it's the closest thing I had at the moment

It’s for my dinner tomorrow and I just noticed this.

Kind of curious about wagyu brisket, how does it end up? I know a lot of people talk about not being able to stomach larger quantities of Wagyu steak, I’d imagine it would be the same for brisket…

Hi all. If I were to smoke and steam a cured brisket for example for Pastrami or steam a cured brisket for corned beef (or salt beef as we call it in the UK), then vacuum seal it - how long would it be safe to keep in the refrigerator for?

Secondly and more importantly, can you do the above and then freeze the cooked vac sealed briskets? Would freezing it affect the quality?

I notice for example Katz deli sell their pastrami vac sealed sliced and sent frozen and it lasts 3 months

So I got into Campo Grande Iberico Pork and I'm loving it. It tastes closer to beef than pork IMO, you can cook it med rare, and its very forgiving, as I have mostly overshot medium rare but with all that fat very juicy. I have tried the Secreto, which is so far my favorite, its kinda like a skirt steak, fatty and very flavorful. I have had the Rib Chops, which are also really good. Tender like a veal chop but more flavorful. Those two have been my favorite so far. The Presa was good, but I want to try it again, this is one I overshot med rare on and also didnt get a good crust. Still very good, but considering how popular it is I was slightly disappointed. Then finally I have tried the flank steak, which was good, but I see no reason to choose it over the Secreto. I also have a tenderloin I'll be cooking this weekend. It doesn't have to be Campo Grande brand obviously, but what cuts do people like, and any to avoid?