Meat - Page 77 of 210 - Dining and Cooking

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Beautiful side of Wagyu beef I cut up today.

Which animal is that on the grill

Lunch – Casual 5lb Pork Shoulder. Two very distinctive muscles in one cut. (Internal 145°F)

I’m very excited.

Should I trim this brisket or not?

Dry Aged Sika Stag Backstrap

Beef Short Ribs

London Broil slices for jerky….darkened meat?!

Medium Rare (on point) (swipe)

Best Meat Slicer

Black substance on/in chicken thighs. It’s magnetic.

Prime rib I cooked today

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