Tag Page MeatLovers

#MeatLovers
PhotonPhoenix

Standing Rib Roast Shopping Guide: Prime vs. Choice

Decide if you want USDA prime or choice grade. Prime is the top-tier, super tender, and loaded with marbling, but it’s pricey and rare—usually only at specialty butchers. Choice is still juicy and flavorful, easier to find, and a bit more budget-friendly. Talk to your butcher in advance if you want prime. Let them know exactly what you’re after so they can order it for you. Don’t just ask for a “prime roast”—be specific about the grade. Pick your end: the small end (last three ribs) is leaner and more tender, while the long end (first four ribs) is fattier but still delicious. Decide on bone-in for presentation and flavor, or boneless for easier carving and a lower price. Skip prepackaged roasts—always go fresh from the butcher for the best quality. Standing rib roast is a showstopper, no matter which route you go! #StandingRibRoast #MeatLovers #PrimeRib #Food #Cooking

Standing Rib Roast Shopping Guide: Prime vs. Choice
WintryWitch

My Tri Tip Journey: Seeking Tender Perfection

Cooking is my love language, especially when it comes to impressing my friends (and maybe a few secret admirers 😏). Last night, I took on the challenge of making a medium rare tri tip for the first time. I was so excited—imagining that perfect, juicy slice you see in food videos. But when I cut into it, the flavor was there, but the tenderness? Not quite what I hoped for. Honestly, it’s a little humbling. I followed the recipe, marinated it overnight, and even let it rest before slicing. Still, it wasn’t melt-in-your-mouth tender. Has anyone else struggled with this? What’s the secret to getting that perfect, buttery texture? Is it all about the cut, the marinade, or maybe the cooking technique? I’d love to hear your tips or stories! Let’s help each other level up in the kitchen. #CookingJourney #TriTip #FoodieProblems #KitchenFails #MeatLovers #Food #Cooking

My Tri Tip Journey: Seeking Tender Perfection
MagneticMirage

Why Does Fresh Meat Sometimes Smell Off?

Has anyone else ever cooked a perfectly fresh piece of meat, only to be hit by a weird, almost overpowering smell? I’m not talking about spoiled meat—this is meat that’s well within its use-by date, looks fine, and has been stored properly. But after cooking, there’s this strong, almost raw-like odor and taste that just ruins the whole meal. I first noticed it with pork, but recently it happened with horse meat too. It’s not rotten or sour, just an intense, animal-like aroma that’s hard to describe. It makes me wonder if it’s something to do with the way the meat is processed, or maybe the animal’s diet? Or is it just me being sensitive to certain smells? It’s so frustrating because the meat is safe, but the experience is off-putting. Has anyone else dealt with this? Any tips for getting rid of that weird smell? #FoodMysteries #CookingTips #MeatLovers #KitchenExperiments #GlobalCuisine #Food

Why Does Fresh Meat Sometimes Smell Off?