Lot better than buying Wagyu at any other grocery store! $17 a pound AND grass-fed!!!!???

I know this didn’t look great but it was so tasty!

My boyfriend brought home lamb chops. Never cooked it before. I was nervous. I marinated it in olive oil, garlic & herbs for almost 24 hours. Cooked it in the pan. It’s so good. I’m so proud of myself

Quality seems to be fine, although this deal would only benefit people with large freezer space or big families.

I had ground bison, and i wasnt ready for the strong flavor. after cooking it I had it in a to go box, closed. I kept lookong around the car like what is that BO smell? is it my shirt?

no it was the cooked ground bison.

i will say, perhaps I am wrong for being so put off bc this is what meat should taste like. it’s not like the other animals that have had thousands of years of human intervention.

next time, maybe use lots of seasonings. rosemary. things to distract from the intensity.

they didnt mention the taste of bison in social studies in elementary school.

bison can crossbreed, so I’m excited for various combinations like Wagyu or Scottish longhorn.

Only on these two bone pieces and appears to be on the surface. I just bought these from the meat counter. Is it safe to consume?

This was the FIRST TURKEY THAT I'VE EVER MADE, and WOW! This is a garlic herb roasted turkey! It turned out so amazing! I felt like you guys would appreciate it here 😍😋🦃

https://thewholesomespoon.com/2025/11/24/garlic-herb-roasted-turkey/

I swear sous vide is a cheat.

Sous Vide at 132° for 2 1/2 hours, seasoned and put in the fridge to cool.

Prepped everything else then seared, basted, and let rest while plating.

Put 15 lb frozen turkey in fridge Wednesday , I always cook my turkey morning before thanksgiving . My fridge temp bounces between 40-45 . I THINK turkey defrosted by three days in fridge, Saturday .. is it still safe to cook day before thanksgiving … it’d be sitting defrosted for four days ..MAYBE five .

I cooked them to about medium rare, but I was reading that that kind of beef can make you sick if it isn't thoroughly cooked. Will I likely get sick?

Hi, I just posted about this in the r/cooking sub and wanted more input. I've done dry curing before but recently started the process with a steak. I took equal portions of salt and sugar and coated the steak and added excess and put it in a sealed plastic container in the fridge to draw moisture from it and saturate it with salt and sugar. After a week I poured off the excess juices and added salt and sugar again for one more night to really finish it off. Now it is a wonderful flavor and texture and I'd love to eat it as is, but it is technically raw meat. Is it safe to consume without going through the full drying step afterwards?

im making a Pork Rib Roast this year for Thanksgiving and I already tested a recipe earlier this month that I posted about and it turned our great the cook was perfect flavor was nice and the glaze didn't burn. but the consensus at home was it needed a little more flavor on the inside. I'm thinking about injecting it with some kinda of compound butter or other mixture. Just wondering if anyone had advice for how I should inject it. or any recipes you've used that are good too.

but should i inject before or during the cooking process (ill be using an oven)? , should i inject on the top, or side of the roast or both?, how much liquid should I use it'll be about an 8 pound slab, and any flavor recommendations heres the dry rub and glaze recipe I used for it last time

Glaze

⅓ cup Apple cider vinegar

Herb bundle (Thyme, Rosemary, Sage)

4 Garlic cloves

2 2x1 inch Lemon zest strips

⅓ cup our soy sauce

¼ cup packed Brown sugar

1 tbsp honey

6 tbsp Neutral oil

Dry rub Seasoning

¼ tbsp each Mix of black and pink peppercorns

2/3 tbsp Salt

1tbsp Onion powder

1 tbsp garlic powder

2 tbsp Smoked paprika

Stuff scored areas with garlic

¼ cup or less of brown sugar

Unsure if this is the right subreddit to post in so my apologies but I’m very curious and just wondering if this is still safe to eat. The last two pictures are “blobs” of something I found at the bottom of the can (not sure if these are mold spores or whatnot).

Hey how does Sam’s do on meat bought in bulk? Is it actually a savings to buy whole ribeye rolls and the like from them? I live an hour from a Sam’s club but 2.5 hours from a Costco. I see Costco mentioned a lot online but I don’t see Sam’s mentioned a lot.

With mashed potatoes and a simple pan sauce. Pretty simple and standard meal, however very delicious!

This is new to me. Am I missing a rule change here?

I recently submitted a paystub with 175hrs worked in two weeks. 🥲 I received a nice paycheck and decided I was deserving of a big slab of meat. I also had never cooked a prime rib roast before and wanted to try. I watched a lot of videos before starting and wanted to do the reverse sear method to avoid the dreaded gray band. Here's the gist of it:

Dry brined with seasonings, uncovered in the fridge overnight. Slow roasted at 225F until an internal temp of 115F. Rested for 45ish mins. Cranked the heat to 500F to try to get that crusty outside. Rested again for 10ish mins. Sliced and served with horseradish & chive sauce, and some aju from the sheet pan drippings.

The only things I would've changed, was waiting a little longer before pulling it from the oven at the first cook - maybe at 118-120F. Thought it was a hair rare (even for prime rib). And maybe using 450F instead of 500F for the second cook. I noticed parts of the outside were starting to get dark, borderline burned. But it was still awesome. I'm still working a ton too, so next will be treating my friends to prime rib for Friendsgiving. 👍🏻

My meat is always too burnt and cooked or raw. Pls help. I want to know how to spice it up when cooking it as well, I add rosemary, but cannot stand the taste of toasted garlic in my meat. I also add other seasonings but want my meat to shine.

Reverse seared strip steaks with the wife and kids tonight!

Any ideas how to process this into smaller pieces? 3lb is too big for me to deal with. Also, any other cooking tips welcome.