for me, it is normally pot roast, but not anymore.Chuck steak should be roast.
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for me, it is normally pot roast, but not anymore.Chuck steak should be roast.
Seriously? You are advocating butchering and eating a kids 800lb puppy?I'll let you in on how to get the best steaks you've ever had.
Go to a 4H auction.
The kids that raise the cattle are required to sell them at the end of their program.
The cattle have been treated like a pet and for the most part follow the kid like a puppy.
They are exceptionally healthy and have been fed nothing but the best corn/grain/hay/etc.
Look for the red angus, not the black.
Find the fattest one in the herd and buy it.
You're doing yourself a favor and helping out a kid in a respectable program....no short side there.
Butcher it your self if possible because the butcher will be ripping your ass off after seeing the quality of the steaks.
Win.
BTW this is how we got the steaks and burger, etc we fed hunters at the hunting lodge I used to run.
Never seen a single person complain about the meat....if anything they asked where to get it.
Kansas is much better than Texas for quality beef.......we have grass filled prairies instead of scrub brush filled deserts.
Yup.Seriously? You are advocating butchering and eating a kids 800lb puppy?
They are delicious. Best beef I ever had was a reserve grand champion fair steer.Yup.
Seriously? You are advocating butchering and eating a kids 800lb puppy?
Did you have a stroke mid thought?I have eaten a few steaks. (Something happened between these two sentences) Wal mart has good steaks aten a few.
Nah man. Hammered. Sorry.Did you have a stroke mid thought?
One too many Wally World steaks?
Oh God, you didn't!
Prime rib belongs in a smoker, even a cheater pellet smoker.
Seriously? You are advocating butchering and eating a kids 800lb puppy?
Lamb
It’s what Odysseus would eat.
Or deer
Beef is second to chicken for the protein of the peasants.
Surf and turf?
and even then eat your boot leather first…….That's how we get all the lamb we eat. Not many get excited for lamb, but it's damn delicious as long as they're young enough. Mutton on the other hand, is only edible if you are dying of hunger
This and this alone. I can't see the benefit to having a slab of beef that is over 50% fat. Marbling is fat, plain and simple. Take a lean piece of meat and fry it in lard. Same thing. Tender? Taste? Not impressed. Someone has been brainwashed to pay EXTRA for fatty meat.the wife marinates and broils our venison and elk tenderloin and steaks in the oven, nothing better at any restaurant!
Ignorance is bliss, for sure. I remember those days.
This was the ~10lb prime rib I cooked for Christmas. 24hrs in the bath at 131ºF, iirc, then finished in a 500º oven.
View attachment 7793058
Here's one of those prime Ribeyes I mentioned. 125ºF for a couple of hours, then seared on the grill. Nice crust:
View attachment 7793059