/r/meat

Photograph via snooOG

[Meat + Heat + Eat = Human]

This is the reddit that celebrates the greatest discovery ever made in the history of Earth: The formula that made us Human 2.5 million years ago.

Meat

  • Foodporn Pics, Beauteous Prose, and Recipes are encouraged.
  • The meatier the better.
  • The Fanatics of the Cu(l)t of Bacon are welcome to proselytize here, at the bacon-wrapped altar of Ron Swanson.
  • If you hate meat, please post elsewhere.

RULES:

  • Debating vegan ethics and diets is not on our menu.

There are other subreddits in which to discuss the ethical, religious, and health aspects of vegetarian and vegan diets, and conversion from them.

Please don't entertain the trolls. Nobody "wins" those debates.

  • We shall not hate our non-consuming brethren.

If a fanatic falls through the cracks and gets in here spouting anti-meat rhetoric, just report it and move along.

Similarly, don't go trolling the anti-meat subreddits and also posting here sucking up to us. We mind our own choices, not the choices of others.

  • Any photos must be your own or unique

And not those of your johnson.

Photos lifted from elsewhere to demonstrate a technique and/or pose a culinary question are OK. Site the source if it makes claims and/or is somewhat unique.

  • No, "Is My Meat OK to Eat?" posts

These threads immediately invoke martial law: Fear everyone and all responses you receive until your post is removed. Nobody gets slapped except the OP in these threads.

Worms/parasites? Never has anything posted here turned out to be either. They're usually blood vessels or sinew.

Cysts, tumors, infected lymph node... quite possible. But we still don't want to see them. Return it to store.

Your post may be better suited for r/foodsafety.

  • No Youtube, Blog, Referral Codes, Polls, Surveys, Karma Farming, Politics, or Religion.

Links to blogs, youtube, and referrals to meat-shares automatically removed. No politics unless it has to do with the meat industry. 'And no religion, too.'

Polls are OK only if you're in credible Animal or Meat Science program.

  • No Shitposting - Euphemisms, long pig (banned!), childish, unproductive, no-quality posts.

References to long pig (especially), anthropomorphisms, euphemisms, and any other -isms are just not funny nor constructive. You're not the only one in the thread to do it <yawn>.

When shit-posting overtakes a thread it may be sanitized, locked , or just deleted. Don't sabotage an otherwise good topic.

  • New redditors and karma-shy accounts are moderated

Sorry. This one kinda sucks.

If your worthy post was auto-rejected due to low karma or account age you can PM the mods a nasty-assed, indignant, hate-screed message and there's a good chance you can score a Golden Ticket with no karma attached.

Otherwise, get some karma and age on your account - it doesn't take much.

Related Subreddits

For People that would prefer to be elsewhere

Logo created by the noble Tauberian

/r/meat

188,060 Subscribers

0

Is this a normal browning pattern?

This rib eye steak seems to be browning from the inside out which isn’t making sense to me

6 Comments
2024/12/05
02:12 UTC

1

How should I prepare this?

Got this from lidl for $5 a pound. How long should I cook this in the oven? Was thinking about searing it all in a pan too. Should I do that before or after the oven?

0 Comments
2024/12/04
23:31 UTC

8

Is this oxidation or bad?

I was about to prep my dinner and lunch for tomorrow … I’m turned off now😭

21 Comments
2024/12/04
23:10 UTC

125

Hope this isn’t a dumb question but what is this red spot in my steak?

Is it safe to eat? I’ve cooked many steaks but this is the first time I’ve seen this. Thanks

63 Comments
2024/12/04
22:43 UTC

1

What meat is this?

Hey everyone just wanted to ask what meat is this? Got it yesterday from Banh mi and was a little freaked out.

0 Comments
2024/12/04
20:41 UTC

48

Is this 3.69lb tomahawk big enough for one person?

69 Comments
2024/12/04
18:35 UTC

24

Is this more cost effective than buying each piece individually in a supermarket?

21 Comments
2024/12/04
08:37 UTC

1

Unique experience with odd looking steak at a steakhouse

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.

0 Comments
2024/12/03
21:02 UTC

145

Bosnian smoked entrecote and smoked sausage with garlic.

11 Comments
2024/12/02
18:20 UTC

91

Not turkey, but 48hr brined chicken cooked in a wood fired oven

5 Comments
2024/12/02
08:47 UTC

1

is this chicken undercooked?

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?

0 Comments
2024/12/02
06:30 UTC

48

Slow roasted pork belly I made for dinner, was absolutely delicious!

8 Comments
2024/12/01
17:05 UTC

0

How much texture damage is to be expected for a frozen cut of beef?

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?

5 Comments
2024/12/01
08:32 UTC

20

Steaks imported from Monterey Mexico

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

25 Comments
2024/12/01
04:56 UTC

0

Freakin out about some salami

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?

7 Comments
2024/12/01
03:00 UTC

5

Excessively yellow raw chicken juices

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!

4 Comments
2024/12/01
02:04 UTC

0

This is a strange butcher shop..

12 Comments
2024/11/30
18:03 UTC

57

Tell me about the best lamb you’ve ever had

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.

49 Comments
2024/11/30
16:32 UTC

9

Horse sausages and bavette

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

10 Comments
2024/11/30
15:05 UTC

4

Anyone have experience doing Poivrade au Genièvre with Elk?

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?

0 Comments
2024/11/30
14:19 UTC

1

Ham cure question about the “skin”

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?

0 Comments
2024/11/30
02:44 UTC

6

What to do with meat we won

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

1 Comment
2024/11/30
02:23 UTC

65

Happy leftovers day, grateful

3 Comments
2024/11/29
22:43 UTC

3

Sous vide cube roll came out tough as a shoe

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.

1 Comment
2024/11/29
20:34 UTC

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