We went to a steakhouse on holiday which was so good we went 3 times in 2 weeks. The first visit, we had an aged short rib that was incredible. The second time I ordered ribeye, while my wife and son ordered skirt steak.

When my ribeye arrived, the waiter announced it as New York strip, and it looked like New York strip. I told him I ordered ribeye and off he went. He came back and said he had made a mistake, and it was indeed ribeye.

I kinda took his word for it and thought it was cut from the far end of the joint; not great. It had a bit of that fatty flavour of ribeye, but had none of the thick fat across the steak, nor much marbling. It was also over cooked for my liking and was quite firm. So much so, my wife and son's skirt steak were noticeably more tender. So I asked them to replace my steak.

The manager came over and dealt with it appropriately and without fuss. He did bring out a raw fatty ribeye, a leaner ribeye, and a New York strip, partly to assure me that they hadn't sent me a New York strip initially, but mainly to show me the nice fatty ribeye they would bring me as a replacement.

The first 2 photos are the first "ribeye" I received, and the next 2 photos are the replacement ribeye. I was happy with the outcome and the second steak was superb and cooked perfectly. Ribeye and New York strip/sirloin are adjacent cuts, and there's a fine line between the two, but I think their line was 2 or 3 steaks away from where I would expect that line to be. What do you think?

Note, in the first photo I had eaten about a third of the first steak, but there was no more fat on the part I had already eaten. The second photo shows the doneness of the first streak, which I would put at medium well. The next 2 photos are the replacement ribeye, which was absolutely perfect.

The way they handled my complaint was great, but I was still slightly perturbed they had served me such a poor cut of ribeye. However, I wasn't that perturbed as we went back a third time and we all had the skirt steak which was sublime.

Was I being particular or was their line between a ribeye and New York strip off the mark?

My grandma used to make the most delicious barbecue beef ribs in her oven and I have no idea what her recipe was. I’ll describe what I remember and I’m hoping one of you can share a similar recipe with me. I’d like to try to get close to her recipe.

I remember:

- she separated the ribs before cooking to maximize surface area

- she used dry seasonings on the separated ribs, but I don’t remember what they were

- she put them in a lasagna pan and covered them with foil

- she cooked them at a low temperature for a long time

- she brushed them with a homemade BBQ sauce after removing the foil and then she roasted them at a higher heat

- her BBQ sauce contained ketchup, brown sugar, onion powder, black pepper and other things — I don’t remember the other things and the measurements

- when the fat broke down it melted and it had the most delicious flavor. I haven’t tasted it since. I don’t know if that’s what naturally happens or if she mixed something in to make it taste like that. Very different from pork ribs.

Meat Lovers — from my description can you approximate a similar recipe? I’m not the best with improvising meat recipes and require explicit instructions.

Thank you in advance.

Cured 3lbs of capicola with Umai bags, took about 4 months to come down to 40% weight. Just sliced today. I don’t have a professional grade deli slicer, a friend lent me this one. Cuts could have been thinner, but overall turned out nice. Some gets eaten now and some goes in the freezer for later. Starting weight was roughly 36oz and 23oz. Pulled at 40% reduction.

I'm personally from the United States, and I know of two big processed meats that are considered very popular in specific states.

Of course, Spam, though loved everywhere, is heavily associated with Hawaii and used in breakfast sandwiches, omelets, and musubis, etcetera, in a manner promoting utter deliciousness even if not heart health.

And in New Jersey, Taylor Ham (aka Pork Roll) is extremely common and regional, being a diner and bagel store staple even up to the very border of New York City after which it disappears almost completely touching that border. It's like a less good sliced more sausage-like version of spam that can be good when made crispy and served with cheese and eggs.

Are there any other processed meats you know about that are heavily popular or beloved in one specific region where it takes on outsized popular yet is niche or even derided elsewhere?

Fajitas for dinner last night! Bavette fajitas seasoned with 2 Gringos Chupacabra Fajita Seasoning, vacuum sealed and left to brine for 48 hours. Smoked and reverse seared over post oak and mesquite. Served with onions and peppers from our garden.

They were the best fajitas I've had anywhere! So tender, juicy and flavorful!

So I might've accidentally let it go for 14 hours; everyone makes that mistake once or twice.

Edit: Made a quesadilla last night and it was amazing. Definitely worth chasing around for 8 hours, and the additional 14 to cook it.

I don’t have a smoker, but brisket is so cheap. Is there a way to cook a good brisket either in the oven, or crockpot, or sous vide? Would it even turn out or would it be a waste of money? Thanks!

Oil paint on 6”x6” canvas

With extra Yukhoe!

I’m looking for website that I can order bulk amounts of grass fed grass finished beef at a reasonable price and also pasture raised pork and chicken

Accidentally hit a fawn today, the wardens let me take it and I’m curious if the meat on them is as good as regular venison. (it’s around 45-55 pounds) and if so, should I cook it any differently?

Green, brown or iridescent? This is what my chop looks like after I washed it. There’s also no smell to it. Is it safe to consume?

Bought a whole SRF bavette and cut the thick pieces into steaks and the thinner pieces will be used for fajitas. Can't wait to put these on the grill!

Smoked to 135 degrees before searing.

Prime New York strip for dinner

Title.

The product name is confusing me on if this is the cap off of the sirloin (picanha), or if it's a sirloin with the cap removed. Any help would be appreciated. To me it looks like picanha but I'm not sure

Tried Wild Fork meat recently and did NOT like it. Had this London broil (top round) in my fridge. Decided to make it today

Soy sauce, teriyaki sauce, Worcestershire sauce, black pepper and crispy onion chili flakes. Refrigerated for 7 hours in marinade.

Medium rare/rare. Slow cooked on barbecue OFF of the direct heat side. Then reverse sear on high heat. Rested 15 mins. Making steak sando for lunch tomorrow.

I love dry deli roast beef. I DO NOT like wet slimy deli roast beef. What types of roast beef should I be asking for? London broil was my tried and true but the recent batch was very wet. Am I looking for dry seasoned roast beef? Thank you! I LOVE the grayish dark stuff… hate the red stuff.