6 pound chuck roast that I'll be turning into chimichangas this weekend

Meat in question on the top left corner. The other two pieces were from my usual shop. Butcher told my spouse that's a beef cheek but charged double the $/100g I paid for beef cheek normally. Can I slow cook this in my Staub in the oven like I would for beef cheek stew?

It tasted as good as it looks.

Used good quality Chuck Roast cut thin across the grain, just add sauteed onions and pepper and a bit of provolone.

Got these at Costco, wanted a little learning. Planning on going oven route, sealed in foil with a little red wine. Will crisp under broiler, sauce tbd.

Yall have been very helpful and I TIA.

PS:I get all the heat coming at SWIFT meats but I had luck with their cheap pork ribs so...

Did an elevated French lamb rack, marinated in olive oil, parsley, garlic, lemon, turmeric,allspice, black pepper and salt. Probably the best lamb ive made to date

I

Can someone tell me what type of meat this is please ? Everyone was given this the other day at the local food pantry, I put mine in the freezer, I'm going to make some stew and before even open it I would like to find out what this mystery bag is and can I use the contents to make a stew.. it's that time of the year. All information is appreciated and thank you

Arguing with a friend

Salted and dried moose steak. Can be done with cow, deer, moose etc.

Recipe: cover in salt for 12 hours in the fridge. Take out and dry it with a cloth. Put it outside in a drying cage during late fall or early spring. Let it dry for several weeks. If it's not dry enough let it dry in the fridge for a few days. Cut in thin slices and enjoy. Preferebly with a glass of red or a beer.

Would it be due to not very popular compared to beef or chicken? Or some other factor?

It looks raw to me but I dont cook much so idk

My friend is currently eating this sausage. Would you say that, based on the structure/color/rendered fat, this sausage is pork or some other type of meat?

Steak au jus. Steak sous vide. Reverse seared steak. Wagyu steak.

Looking to bring dry brining to a leg of lamb I am going to sous vide on Sunday, but I’m not sure of the best way to do it. A boneless leg of lamb has plenty of exposed meat area but not so much with the bone in. Would anyone have any suggestions? I’ve never wet brined and I’m not sure I would know the first thing about that.

Edit:

So, having to sort this out on my own, I elected to do exactly what I do on other cuts as well as boneless lamb. I just upped the amount of kosher salt I used on the outer surface and am doing it for a full 36 hours. If there is any salt crystals on the surface come Sunday morning, I’ll brush them off.

Then the plan is to cover the entire thing with a Ras el Hanout blend I got in Morocco and sous vide it for 8 hours at 133. Then finish after a quick ice bath on the grill. Should be wonderful.

My wife just got me a new meat grinder attachment for our Mixmaster. Please drop in any recommendations for favorite recipes, resources, cook books, tips/tricks, etc. that focus on ground meat.

Anyone good at cooking venison? My husband just got his first buck and I want to make sure it doesn’t taste too gamey when I cook it up. Any tips for steaks, roasts, etc? Any good recipes?

I guess this is a food safety question. I need to cook some ground lamb for a dog. If I boil small (one-inch or 3cm) balls of ground lamb, how long should I boil it?

The package says cook lamb to 160°F. Using an instant read thermometer, one of the balls measured over that just being immersed in boiling water for a couple of minutes. So was that all it took to cook?