All my protein cooking is either baking or slow-cooking chicken breasts, or things made with ground turkey (chili, meatloaf). Help me learn how to cook other meats! [more inside]
My local supermarket's best steaks are hung for 21 days apparently, and are red and fresh. However, when I used some the other day, and put some uncooked leftover back in the fridge, it went brown and started rotting within a couple of days. How does the butcher manage to hang the meat for 21 days without the same thing happening?
Can anybody recommend a top notch butcher shop in Portland, OR (actually even better would be Beaverton/Hillsboro)? Sometimes for special occasions I'd like to step up my cooking a notch, including getting more specific cuts or prep, asking questions, etc, and actually interacting with my butcher.
In an ordinary supermarket, is there really any difference between the meat sold in the butcher case and the meat that's wrapped in plastic in the regular meat section? ("About three bucks a pound" is my reflex answer too. I'm curious about quality.)
Where is the best place to buy rack of lamb in the Portland metropolitan area? [more inside]
I'm going to get my friends a grill pan for their wedding. What should I get and what should go with it? [more inside]
Please recommend a butcher or meat market where I can get 100% grass fed organic meats in the Bay Area. [more inside]
I am an ex-vegetarian (7 years) that is looking for some STEAK related advice. [more inside]
[MeatFilter] What is the American equivalent of a cut of beef known as punta de anca in Spanish or picañha in Brasilian Portugese? [more inside]
How many steaks (or how much meat) is there on a cow and how long would it take you to eat at the rate of one meal a day? [more inside]