What did I just cut through? I got this beef fat from the butchers and this thing was inside of it. I hope this is in the right place.
/r/meat
18oz for $10 at Aldi’s!
/r/meat
36 hour sous vide chuck roast
/r/meat
Fresh Blacktail backstrap
/r/meat
[homemade] NY Strip and Mashed Potatoes from a few weeks back
/r/meat
Meat eater fart
/r/meat
Hell yeah 🥩
/r/meat
My best looking steaks yet!
/r/meat
First time ever making a pot roast. Doesn’t look very appetizing, but daaaaamn was it good!
/r/meat
My butcher gave me those two cuts. What are they?
/r/meat
Roy Choi inspired Pork Shoulder from the film Chef
/r/meat
My freezer
/r/meat
This Is The King Of Porkbelly
/r/meat
One strong Muslim woman runs a mutton soup restaurant.Sell1200 bowl everyday
/r/meat
Braised meat,has a history of 2900 years,Make money US$170,000 a year
/r/meat
Fantastic Wagyu with Amazing Marbling
/r/meat
Where my pork lovers at
/r/meat
Pork Ribs
/r/meat
Meatopia, London (Heaven) 2019
/r/meat
Carnivore diet going well
/r/meat
Homemade Fried Chicken!
/r/meat
Perfect Rib Eye 👌
/r/meat
Lamb roast on a spot over mesquite charcoal.
/r/meat
My first attempt at reverse searing went very well. (8oz NY strip cooked to 120° @ 220°)
/r/meat
Shaanxi roujiamo - Chinese Style Hamburg,has a history of over 2700 years,2500 are sold daily
/r/meat
Elk...seared at 600 on the fire cast. Enough said.
/r/meat
Venison Pemmican in Hog Fat with Berries. 1.5 years old now!
/r/meat
Thats what pork should look like
/r/meat
Can someone help me ID this meat? Coworker gave me this yesterday and I don't know what it is
/r/meat
Some Quebec way I picked up from the grocery store
/r/meat