I have them in a very nice marinade to sit overnight and cook tomorrow..

Just got it to 46 Celsius in the oven for a reverse sear and it has all this spotty white patches??

Got this steak at the butcher 2 days ago and has been in my fridge since then tightly wrapped in some sort of paper packaging. I've kept it before like this, however this time one of the pieces is a lot darker than the other. Should I eat it? Or should I throw it out to be safe?

I'm gonna be harvesting an animal for the first time this weekend (a lamb). I was offered the opportunity by a local farmer I met in my area and I'm definitely exited to learn and help.

My question is how can I handle the situation if I get cold feet about it or what mindset can I take into it so that that doesn't happen.

I'm totally used to seeing unsightly things like that as I work in EMS and have seen my fair share of blood.

But something about holding the animal down is very nerve wracking to me.

Wife and I like to make philly's every once and a while. One time, we decided to use a couple ribeye's, and they were delicious. My wife now refuses to eat them unless they're ribeye or filet mignon. While delicious, it's also expensive. I think(hope) we can find a more economical cut of meat that she'll still find as delicious and tender. I think it can be done, especially because of how we make it. I'll briefly go thru how we do it, and please let me know if there's a better way, or right way, to do any of these steps.

• We dissect a couple ribeyes to remove the fat and such. We're left with a handful of smaller "cleaned" ribeye pieces.

*My wife hates chewing into any sort of fat/gristle/tendons/whatever of all meats. It'll end her meal.

• We put the pieces into the freezer to firm up for slicing. It's the only way we can slice it as thin as the wife likes. She'd like to be able to read the paper through it.

• This is where/why I think we can find a more economical cut. Since we want it so thin and lean, there's gotta be something else, right?

• We manually cut all the chunks cross grained into the thin slices. It can get quite time consuming and labor intensive.

• We cook with onions and peppers and eat.

So, what should be changed, and what cuts should we try? Thanks!

Does anyone buy meat directly from farms? Any recommendations?

Im learning more about the meat industry and im starting to not trust the stuff at the butcher or grocery store

I am doing my project on black pudding and yesterday i cooked my black pudding made from scratch and then out it in blast freezer for 1hr along with other samples and later on my plan was to put all the samples in freezer (-20 c) for later tests. But today i noticed i forgot to put one sample in freezer after blast freezing. Will that be a problem for the physico chemical tests?

I care about animal welfare and I'd really like to purchase beef from humanely raised cattle. Luckily, it's not too hard to find online (at least for Bloomington, IN where I live) places that will deliver beef, pork etc that's been humanely raised.

However, I'd prefer not to pay extra for that cattle to be certified 100% grass-fed, organic, stimulant/GMO/hormone free (I'd actively prefer they use every humane trick possible to make it cheaper).

Does anyplace sell humane certified meat (e.g. meat delivery service) without making me pay for all this other cruft I'd prefer not to have? So far, every place I look they come tied together and I don't know where else to look.

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I don't want to debate whether you agree or disagree with my moral stance, just looking for advice about how to purchase what I happen to want.

Unfortunately my sous vide has broken and I have to make brisket in the oven for now. I have been cooking it for approx 1h45m per pound of meat at 160° covering it with foil.

My issue is that the flat comes out quite dry because this is a 1.3-1.5 Kg brisket and therefore not that thick on the flat point. Any advice?

They’re called Strip Loin grilling steaks, but my Mom thinks they’re New Yorks - they were definitely tough and a bit stringy, but despite the name, are they effectively NYs?

I'm thinking it is bacon, but have no clue. Got it from a work giveaway.

I just cut this steak and found this. I’ve never seen anything like it. What is it?