r/meat

WTF Aldi. The best looking and the worst looking marbling on a NY strip steak in the same package.

Hi all, I took this meat out of my freezer that’s been in there for god knows how long and cannot remember for the life of me what it is. I don’t handle beef a ton so I’m not sure what cut and what the best way to prepare it is. Can anybody please help me identify?? Was going to use it for dinner tonight if it’s edible so Greatly appreciated. (There are 4 pieces)

Due to weather delay over night dry brine turned into 48 hours. Smoked low for an hour, rested, then seared on a hot grill. Was a little worried but the results were fire.

My boss chef got a case of tomahawk steaks for the production managers as a thank you.
Hatcho miso marinade, umami salt, and cooked over coals with oak-hickory-apple. Sublime.

225 for 35 min and then into a ripping hot cast iron for 45 second a side, little butter at the end.

Was it cut and prepared properly medium rare?

Looks way done because was rotating between apple juice spray and brown suger. So moist and so tender. 10 hours.

This black pork is a native Korean heritage breed from Jeju Island, known for its thick skin and rich marbling. The fat has an amazing chew and snap to it, and the flavor hits way deeper than regular pork. It was absolutely delicious!

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