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Grilling is American

Oh wait you’re Canadian


Lol

Nobody has to like the same things, but the things some like are truly outliers.

Fixt

😬🦫

Did someone say tomahawk?

Those are some fine looking steaks

Could you please post a pic of one of your raw ribeyes or strip steaks so I can get a read on the marbling?

I live in south east Michigan. Gets cold here in the winter for some. Not me. I grill 12 months of the year. Absolutely nothing better than any type of meat BBQed. Got some venison jerky smoking now as I type. Strictly charcoal. Not a bottle baby.

You have seen deer chops before yes?

Buffalo meat?


There ya go.



It can be delicious....if cooked properly.

Don’t do it Sc....Unless you have a tumbler full of ice and a full pour of that Jefferson’s in the picture.

😬🦫

I've eaten those and they were good. I think even a strictly grass fed beef would have more marbling than that, no?

We did some speedies on the grill for the 4th. Damn tasty

Geeze....not unless its really lush grass.

Maybe very very slightly more.

I was just thinking the genetics of an animal bred to put on weight would lend itself to a little more fat than a deer, etc., even on the same grass.

You actually grow them and you say no, so your word is good with me.

The buffalo mafia is always going on about how their meat is much healthier for you than beef.


Range buffalo is VERY lean.


A cow raised and fed the same way is indistinguishable from a buffalo.....fat and marbling wise.

I like fatty ground. Lean ground burgers suck.

Steaks? Lean or fat, a steak can taste great. Though, just because it's well marbled and tender doesn't mean it tastes great.

Plenty of bland beef that is tender and greasy.

That's one reason when I can get good ones I prefer strip steaks. A well marbled strip steak cooked medium rare is tender and juicy with a more robust flavor than a tenderloin and not as greasy as a ribeye.

I'm with ya MM. A

I've had ribeyes that were outstanding and some that left you wondering wtf was that flavorless meat you just ate and who da fugk smeared Vaseline over your face.

I’d be too ascared to give my dogs cooked rib bones.

The real irony here is back in the day, all grass fed beef was solely raised and sold as an economy beef for budget watching consumers.

Interesting how over time slick marketing strategy can sway people's buying preferences to the point where less is worth more.

Many years ago I worked at a little privately owned neighborhood grocery. The owner did all the butchering.
He showed me several old tricks butchers commonly used. One was using old, unsold beef cuts in making ground beef / hamburger running it through the grinder multiple times adding some beef fat each time. When it was done it looked like it was made from a freshly killed beef in the display case.

Fugk off.