We get our beef and pork from a local guy who raises the animals himself and he sends the meat to the meat processor who then calls us and we give him our order. This meat doesn't have hormones, etc... and is grass fed, so the meat has a very different appearance and a sweeter taste. I strongly recommend that you guys try getting some local meat if you can and taste the difference! It is also cheaper because a 1/2 cow turns out to be $3.00 a lb, including the cost of the meat and processing. We have a 15cu ft freezer in the basement full of meat. Can you say "carnivores"???

rib eye man here all the way.. and meat locker will beat the 13.00 a lb they get here locally

We're all getting all we can baby, all we can!:D

Sorry, I couldn't help it. Just too good a lead-in line.:rolleyes:

Ribeye and Skirt...Sams Club and Costco sell Choich. However if you look through the packages you can find Prime from time to time and thats when I buy.

With Skirt I marinate in Lime, Garlic, Olive oil, Pepper and a bit of Salt, then Grill over Mesquite Hardwood Charcoal. Served with Tortillias and a Fresh Tommato, Jalpeno, Onion, Cilintranto and dash of oil Salsa. I used to be able to put down a dozen of those Tacos at a sitting.

I used to make a nice Steak topping outa. Shallots, Portabello Mushrooms, dried Tommatos, and Garlic sauted in Olive oil or Butter and then would add some Beef Stock and Marsala Wine and reduce. If U want to get crazy add some Whipping Cream...salt and pepper to taste.

thread worthless w/o pics

Ugh.

I'm tearing out my deck so my bbq pit is out of commision for the time being. I tried using my 30-year-old little Weber, but when I went to move it, one of its legs fell off! I had to broil my steak in the oven last night!

Oh! The huge manatee!!!

Ribeye is my favorite. Cindy seems to prefer NY...I don't turn it down. Mike & Randy didn't either...when they were here. ;)

Elk tenderloin, well done. No where else but Idaho!:D

It's all good - I like ribeyes (who doesn't) but also porterhouse, filet, flank and skirt. Have a tri-tip to do something with tomorrow night. I have been trying to eat more of the leaner cuts like skirt and NY lately and hold the beef to once or twice a week. A heart attack at 40 is not high on my wish-list.

I work with a guy who eats beef for lunch and dinner every day...no joke. Even something tasty gets boring with too much repetition IMO.

Steak Tenderloin (fillet), done medium,

Is it Saturday yet???
 

Got to find a good local butcher who ages the beef. Porterhouse or rib-eye, whatever looks the best. The stuff wrapped in plastic at the supermaket/box store is just not the same..

Rib-eye or skirt for me!
Skirts marinated in soy, Lee and Perrins, dijon mustard, garlic, salt and pepper.

Cooked on the grill of course!:)

Up-State we call this "local beef" and it can be very good. The pork too. Support the family farm!

Yep!
 

Yep, Elk tenderloin is the best meat I've ever eaten!