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fineyoungcarnivores · 6 months

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The 8 Primal Cuts of Beef — A Beginner’s Guide

One of the first steps to making smarter choices with beef — whether from your local butcher or other cattle farm, is understanding what cuts come from where on a cow. This helps you understand typical fat content, uses, and get an idea of why some cuts are pricier than others.

There’s a lot of jargon in beef. From hanger steaks to delmonico steaks, there are a lot of terms to remember. Today, we’re going to start with the fundamental 8 primal cuts you need to know.

These are the 8 parts of the cow (steer) that all American butchers organize their cuts from, and if you’re looking to cut your own steaks, save money on volume, buy in bulk for a large gathering, or buy wholesale for a restaurant, this is your first step to understanding the steer.

The 8 primal cuts of beef:

• Chuck

• Rib

• Loin

• Round

• Flank

• Plate

• Brisket

• Shank

Within each of the 8 primal cuts are what are known as “sub-primal cuts”. These are just specific names for large parts within each primal cut. Within each sub-primal cut are the “portion cuts”, which are the consumer-facing portions you see in stores.

We’ll cover what each primal cut is and include some of the sub-primal and portion cuts found within each primal. We’ll also provide rough weights and percentages based on a 1,300-pound steer [*].

1. Chuck

Portion of the cattle carcass: 29%

Average weight after fat and bone loss: 198.4lbs

Chuck is the primal cut that includes the shoulder of the steer and is arguably the most versatile cut. It’s delicious, plentiful, and used in a wide variety of cooking applications.

The chuck primal is rich in meat and marbling, which helps add flavor and tenderize the surrounding meat. Although rich in flavor, chuck cuts are not as tender as the elegant middle steak primals; consequently, they are perfectly suited to pot roasts and braising cooking.

This primal cut is also the most popular source for ground beef, thanks to its rich flavor and its balance of meat and fat. Over half of the chuck is typically harvested for ground beef.

Chuck subprimals

The chuck’s sub-primals are the chuck roll, chuck eye, chuck short ribs, chuck tender, clod top blade, clod heart, and teres major.

Chuck portion cuts

Portion cuts from the chuck primal include ground beef, cubed beef, shoulder center roast, and chuck eye steak.

Chuck can be cooked about any way you like. If you’re using chuck ground beef, fire up the grill and have some burgers. If you go with the shoulder center roast, try braising it since chuck can be a bit tougher than other cuts.

2. Rib

Portion of the cattle carcass: 9%

Average weight after fat and bone loss: 63.2lbs

The rib primal includes the meat cut from the ribs and backbone of the cow. Rib meat has a distinctive, sought-after flavor and is more expensive than many other cuts.

This primal is the source, as you might expect, for ribs. Although there are 13 pairs of ribs, only ribs six through 12 fall into the rib primal. (One through five are part of the chuck cut and the 13th rib is part of the loin.)

Rib subprimals

The rib’s sub-primals are the ribeye roll, peeled cap, beef rib / blade meat, and short ribs.

Rib portion cuts

Portion cuts from the rib primal include the ribeye roast and steak, prime rib, the rib short ribs, the ribeye petite steak, and ribeye filet.

Popular cuts like prime rib, short rib, and ribeye steak do best with high, direct heat and short cooking times, but the back ribs are best suited for indirect cooking methods like smoking.

3. Loin

Portion of the cattle carcass: 16%

Average weight after fat and bone loss: 99.5lbs

Because this primal is from some of the least-used muscles of the cow, meat from this cut is particularly tender. As a result, these cuts do not require long cooking times and are often the most expensive.

Loin subprimals

The loin’s sub-primals are the butt tender, peeled tenderloin, strip loin, top butt, ball tip, tri-tip, and bottom sirloin flap. Looking to cut your own steaks? Try our 100% grass-fed whole primal striploin.

Loin portion cuts

Portion cuts from the loin primal include the t-bone steak, filet mignon, delmonico steak, ny strip steak, sirloin roast, porterhouse steak, and tri-tip roast.

Loin cuts take well to open flame and other direct heat methods. Some of the loin cuts are the priciest cuts on the steer, so we recommend cooking them medium-rare to get the most flavor.

4. Round

Portion of the cattle carcass: 22%

Average weight after fat and bone loss: 140.9lbs

The round is cut from the rear of the cow, including the hind shank and the rump. Because the round is so lean and doesn’t have as much marbling, your cooking method will vary depending on the subprimal cut.

You can slice the round into 5/8 inch thick steaks for country fried round steaks. The round can also be separated into sections or seamed out into the Top, Bottom, and Eye of Round. The top can be cut 1 ½-2 inch thick steaks and makes for a fantastic London Broil, and the Bottom Round is often used for corned beef.

Round subprimals

The round’s subprimals are the round tip, top round, bottom round, and rump.

Round portion cuts

Portion cuts from the round primal include the bottom round steak, eye of round steak, top round roast, and round tip steak.

Meat from the round tends to be very lean and not as tender — making it best suited for moist cooking. There are exceptions to this: London broil is delicious when grilled, and sirloin tip and sirloin sandwich steaks are light, healthy meats that require minimum preparation times.

Any of the round items makes for a wonderful beef roast, too. Just remember to serve it medium and slice it thin. If you’re a jerky fan, any of the round pieces make great jerky, too. Just remove all fat and silver skin before drying it.

5. Flank

Portion of the cattle carcass: <1%

Average weight after fat and bone loss: 4.6lbs

The flank is the primal cut just below the loin primal, so it is the “bottom most” primal excluding the little bit of meat you can collect from the shank (legs) of the cow. Flank has been historically cheap but with lean meat on the rise, flank has inflated in price.

Flank subprimals

The flank’s subprimals are just the flank.

Flank portion cuts

Portion cuts from the rib primal are just the flank steak and any ground beef the butcher collects.

This cut requires a bit of love and attention, but it can be worth it. It’s wonderful baked, and make sure you give it a good marinade to tenderize the meat.

6. Plate

Portion of the cattle carcass: <2%

Average weight after fat and bone loss: 9.2lbs

The plate primal (also called the short plate) is located under the rib primal, close to the stomach of the cow. The cuts from the plate are slightly tough and therefore better prepared with moist cooking methods. It is generally a cheap cut of meat, and a leaner plate can be used for beef bacon. Most butchers use the plate for ground beef, though.

Plate subprimals

The plate’s subprimals and portion cuts are one in the same. Since there isn’t a lot of meat in the plate, it is cut directly into portion cuts or ground into ground beef.

Plate portion cuts

Portion cuts from the plate primal include the hanger steak, short ribs, skirt steak, and beef bacon.

Low and slow is the name of the game with the plate primal. This meat is inexpensive, tough, and takes best to moist cooking methods.

(Jingo's commentary- think of this like brisket but not as thick and more ribby rich flavor. This is one of the primals used to cure beef bacon. Yes I know it says that up there but this is important)

7. Brisket

Portion of the cattle carcass: 11%

Average weight after fat and bone loss: 27.6lbs

The brisket primal is from the front of the animal beneath the chuck primal. It’s essentially the breast meat of the cow. Because cuts from the brisket are among the less tender, they are best suited for moist cooking methods like braising, stewing, and steaming.

Common cuts from the brisket primal include the brisket point and brisket flat. The point is fattier and better suited for pot roast, and the flat is a bit leaner and better for square cuts and corned beef.

Brisket subprimals

The brisket’s subprimals are simply the brisket.

Brisket portion cuts

Portion cuts from the brisket primal include the point cut and flat cut.

Brisket is famously delicious but also known to be tough and sinewy. To combat this and unlock the unique meaty flavor of the brisket, you should stick to moist cooking methods like braising, smoking, steaming, and stewing.

(Jingo's commentary- if it is tough, then you fucked up. Fact statement. There are techniques. Ask me and we will start up a thread and get a bunch of the boys to do a brisket bull session. Second bit, this is one of the primals you can use for beef bacon. Yes...you heard me. Beef bacon. Assume that an angel's choir just fired up)

8. Shank

Portion of the cattle carcass: 10%

Average weight after fat and bone loss: 40.3lbs

Meat from the shank primal is some of the toughest; as a result, most stores and retailers do not offer cuts from this primal. If you do get some, it is great for marrow and lean ground beef, but in general, it is so tough and sinewy it’s difficult to get much more out of it. Other miscellaneous pieces that are sometimes harvested include the kidneys.

Shank subprimals

The shank’s subprimals include marrow bones and ground beef.

Shank portion cuts

Apart from the bones and a little bit of beef, most retailers don’t sell shank. Beef kidneys are fairly popular, though.

The best use for a shank is to use them to make beef broth or to cook them low and slow in a dish like osso buco. Because shank has such little fat, you’ll need to cook it for a long time to make it worth it.

(Jingo's commentary on shank, not part of the article - adding shank to almost any crock pot meal, up to and including chili is outstanding. The steak from that area is fine but it is the bone marrow is what you want. The amount of satiety you will get from high amounts of bone marrow in solution in dishes will shock you. Even higher satiety...long term satiety is even better than even the fattiest meal you have ever had. It also helps to act as a binder and a bit of a food glue if that makes sense. If you don't want to buy flank steaks, ask the meat counter guys about cross cut large bones and throw them any slow cooker meal. It is so good, good for you and will help tighten up that loose skin as you loose weight.)

Credit Nathan Phelps

Congratulations on getting to the end. Here is your reward

(There are tonnes of additions I would make and things said in the article I would disagree with but it is a good general guide)

#steak #beef #butchering #meat #steak cutting #carnivore #carnivore diet #weight loss #natural human diet

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aqua-dan · 9 months

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🌶️ DC Kitchen - Green Arrow's Chili aka "Ollie's Stupendous Chili Recipe (Just like Mom used to make!)" 🌶️

I don't know what possessed me recently -- I really don't, -- but for some reason I got the idea that it would be a good choice to make and eat my way through the DC universe using recipes provided by DC themselves. I bought a bunch of official cookbooks and looked up as many recipes as I could that have appeared in a DC comic. But in truth, I already knew which recipe I would be making first: Ollie's infamous chili; spicy crisis on infinite tongues.

... and it. is. HORRIBLE. 🤮

This is quite possibly close to the WORST chili I have ever had the displeasure of putting in my mouth. Oliver Queen, what the fuck?!

Quick disclaimer that, although I tried to follow the recipe as closely as possible, there were a few parts I was unable to replicate. The most major of these changes was the exclusion of the lean sirloin chunks. Meat and I don't vibe. Perhaps this chili would have tasted better with meat in it (and potentially would have been less liquid-y too), but it is as it is there. The other change I made (if you can call it a change) is that I specifically searched out the hottest version of each spice I could find. If you were to personally use less intense chili powder mixes & paprika, as well as use less Tabasco, it would probably be a bit more palatable. However, I wanted to replicate the authentic "Ollie's Chili Experience."

The first step, of course, was to prepare my spice mix. I couldn't find California Chili Powder in a pre-prepared form, so I had to buy and dry the chilis myself.

What you're seeing here is 2 tsp of cumin, 2 tsp of paprika, 1 tsp Cayenne (~45,000 Scovilles), 1 tsp freshly ground black pepper, 1 TBSP California Chili Powder (2,500 Scovilles), I could not find Gebhardt Chili Powder but I substituted with TRS Chili Powder Mix Extra Hot (~170,000 Scovilles), 1 TBSP Hot New Mexico Chili Powder (~1,500 Scovilles), 1 1/2 tsp salt, and some dried basil.

Because I wasn't using meat in the recipe, I let the spice mix dry toast for a little while before I went about adding the onions and garlic.

Then came a little oil to replace what would have been some of the fat from the meat, and to that went the onions and garlic. Since the green pepper was optional, I decided against using it since there's something about the sweetness of bell peppers that I absolutely hate 😬

After I let the onions soften, I added the chunked tomatoes, tomato sauce, and water and left it on the stove to simmer for a few hours.

As directed, during the last 10 minutes of cooking, I added the beans, brown sugar, and a TBSP or so of Tabasco (~5,000 Scovilles)

The finished product was a watery, unpleasant mess with (in my opinion) not nearly enough substance. Now, I know that if I added meat, it would have been heartier, but even then I don't know if this amount of water and tomato sauce would have cooked down to something satisfactory. Where is the corn? The squash?? Why not more beans??? Ollie, what IS this???

You are meant to serve it with "help yourself" bowls of crackers, cheese, and chopped onions. I went with the onions and crackers when I served myself a bowl.

Bone apple teeth.

🔥🔥🔥 IT IS HOT 🔥🔥🔥

Admittedly, that's partially on me for trying to make it extra spicy, but still, I guess they aren't kidding about that part. It's not "melt your mouth off" hot like the picture of the League there seems to suggest. It certainly does have a SOLID kick, but it won't leave you coughing, gasping, or begging for milk. You feel it far more on the front of your tongue and almost not at all in the back.

All in all, I do believe that anyone with a little bit of spice tolerance could manage to finish a bowl. However... do you REALLY want to? It's just straight up not good chili. It reminds me of the kind of chili you get from church luncheon fundraisers in the Midwest USA, and that is NOT A GOOD THING.

Ollie... you make me feel sorry for all of your friends and anyone else you've ever managed to shove your cooking off on 🤢

______________________________________________________________

Let me know if there's any other DC recipes you'd like me to make!

#Oliver Queen #Bruce Wayne #Barry Allen #Hal Jordan #J'onn J'onzz #Dinah Lance #Arthur Curry #Clark Kent #Food #Chili #DC Recipes #My husband refuses to eat this

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sunflowertherian · 2 years

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Caninekin food ideas

Mostly a list for myself, but may prove useful for others too. Food that is vegetarian will be marked with "🌿"! Feel free to ask for things to be added, as this will be a big post. Please let me know if there are any niche species that I should consider. This will be an ongoing project :]

Reindeer stew (Renskavsgryte)

Seared rabbit with rosemary

Dog bowl recipe (human safe, of course)

Deer poppers

Crispy orange beef

Strawberry and feta salad 🌿

Rosehip jam 🌿 (recipe is quite far down, but there is a lot of helpful information above!)

Elk BBQ brisket sliders

Elk ragu

Pan-seared duck breast with blueberry sauce

Spicy grilled shrimp

Bone broth (use in anything that calls for broth)

Fruit platter 🌿

Aronia syrup 🌿

Ahi poke

Crab legs with garlic butter sauce

Homemade beef jerky

Light avocado egg salad 🌿

Scrambled egg muffins

Nutty chocolate crunch 🌿

Cinnamon apple and banana chips 🌿

Cajun scallop chowder

Roast salmon and broccoli with chile-caper vinaigrette

Ratatouille stir-fry 🌿

Caramelized spruce syrup 🌿

(using young or pine shoots, can be a very feral experience to forage and eat! The shoots are also very tasty)

North carolina pulled pork

Spicy chicken legs, cauliflower couscous with cherries, pistachios, and mint

Jicama, kirby and carrot salad with charred lamb

Caprese bison sirloin steak with bow tie pasta

Duck with honey, soy, and ginger

Honey almond granola 🌿

#kin food #therianthropy #therian #wolfkin #caninekin #foxkin #maned wolfkin #alterhuman #canine therian #nonhuman #therian food #otherkin #otherkin food #canine otherkin #wolf therian #dog therian #jackal therian #theriotype

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fragileizywriting · 9 months

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okay, so.

marinette has a problem.

the problem is luka's hands.

no, no, that's not fair. actually, the problem is luka's entire arms— the hands are included, of course, but the arms thing. with his chest. and his shoulders. and his torso. okay, the top half of him. not really much of his legs, but those are... just as much of a problem. okay, yeah, she's having a problem. she's having a problem with him.

most specifically the arms, though.

she absolutely, positively, cannot stand the way he grips the steering wheel whenever he drives, because his hands are massive, and the steering wheel of his beatup mitsubishi is nothing but a tea-cup saucer, and she really, really likes them.

hello.

hi.

especially when he grips the wheel and his knuckles go white and it reminds her very, very much of something else.

“please,” she begs.

“no,” he responds, and he drums along the steering wheel in a delightful little pattern that she can't stop watching. tap tap tap. tap, tap, tap. tap... tap... tap... “we’re not stopping for coffee. put away the puppy eyes, kitty.” then, he adds, before she can even respond: “sorry, ‘coffee’.”

“i heard those quotation marks,” she grumbles, narrowing her eyes at him, though he doesn't meet her gaze to see it. he knows it's there. it's a sixth sense. just like he knew she was batting her eyes at him in a way he can't refuse. “are you just upset that i like good coffee?”

“good coffee," he scoffs, doing something with his palms against the wheel that has her brain starting to whirr. how is it that his hands are just so... big? "sorry, no, you mean american coffee. coffee that's just sugar and syrup.”

“and they’re right,” she argues. “please? as a thank you for coming with you to carrefour?”

“a thank you?” he laughs out loud, merging into a roundabout. hands. hands. hands, hands, hands. strong forearms. enticing biceps. she's a dog sitting outside a butchershop, waiting for someone to take pity and toss her a bone. he could crush her and she'd whimper out a thank you. “you invited yourself!”

she bites her lip. his hand is on the shiftknob so he can change gears. she's about to swoon. “i... uh—" what was she saying? "i don’t trust your yogurt choices.”

“greek yogurt is good.”

“it’s disgusting,” she continues, pointing at an exit that she wants him to take, because coffee is that way. he does. she doesn't have to give him directions, because he knows where they're going, because it's her favourite new coffeehouse. “anything that's not strawberry flavoured yogurt is a problem. what's with the adventurous streak with the vanilla flavour? coconut? are you out of your mind?”

“sometimes i wonder why your tastebuds are still so childish,” he teases. left hand in his lap for a moment. holy jesus. “sugary, strawberry—”

“let a woman live a little! i deserve treats! cute treats! big treats! cute, big treats!” she blinks at the silence, listening him tap, tap, tapping away. “hold on, hold it, i didn't invite myself, i live with you.”

“you couch surf.”

“you ass,” she giggles. “i do not. and since when do you consider your own bed a couch? pretty sure you were adamant about it being a futon when you first got it.”

he turns the ignition off before she even realizes it. here they are, in the parking lot, and she has yet to look away from that tender touch he has with his wheel.

"before we go in, look up at me for a second?"

"huh?"

he is way, way too close to her personal space when he leans over. blue eyes spark in the sunlight coming in and reflecting from the hood of the truck. "look up, kitty."

"yeah?"

god, he's gorgeous. she can't stop biting her lip, wiggling her tongue against her gums to make her canines stop humming.

"we can get your coffee. if"—a finger wag follows, touching her on the tip of her nose—"you stop looking at me like i'm a top sirloin."

she blinks passively. "what?"

"i know you well enough to know you get this look in your eye when you're hungry," he muses, thumb on her mouth. he presses in. lightly. just enough to squish her bottom lip. he's leaning over her in a way that feels like he's about to kiss her, maybe shut himself up for a little while, but he doesn't want to bridge the gap just yet. "you also do it when you're horny. i know you're not hungry because you tossed all of my offers to get beignets out the window, but you keep squirming in your seat everytime i move. you're salivating."

"i— i just want coffee," she wheezes.

"yeah? you sure?"

"y-yeah."

"so if i reach behind my seat to grab your purse, you're not going to hiss just because it makes my arms look nice?"

"i think you're overestimating how much i find you attractive."

"i am very much not," he laughs. "you're forgetting i've known you since whatever. let's get your drink and go home, you're not going to get any easier to keep still when you have sugar in you— remember that we need to pack away the groceries into the fridge before you jump me."

#speakizys #4am ginseng tea #pro lukanette #pro lukamari #endgame lukanette #lukanette

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myhappyhomeoflove · 5 months

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Creamy bacon potato soup with a sirloin roast.

I caramelized onions with chicken broth, using them with the beef and the base of my soup. Used my homemade bone broth in my potato soup. Took about almost 7 hours because I’m still healing but my goodness was it worth it. Fibromyalgia is kicking my butt with this healing process and the dizzies are not fun. But I feel very accomplished today.

I know wisdom teeth removal is a major surgery, but I’m getting a tad jealous that everyone else can leave home without being worried about fainting, but my crippled butt can’t. It’s been almost a week now and I know it’ll take at least another week before I start feeling kinda normal again. At least I have soup for days.

#disabled homemaker #homemade #soup soup soup #good soup #potato soup #baconbaconbacon #beef roast #my cooking #my recipes #fibromyalgia #tradfem #tradwife #home cooking

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lantur · 3 months

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highlights from the last ten days,

My friend was in town from February 22 - 27 :) We went to see a beautiful historical play about Henrietta Leavitt, an astronomer circa the early 1900s, at my favorite local theatre. We went to a brunch potluck with friends, which was filled with good company and delicious homemade brunch treats in a sunny kitchen. We had homemade Indian dinners at home, and watched all of season one of the Netflix Avatar: The Last Airbender, which rekindled my love for the show. We played my favorite board game (Splendor!) and went out for Italian food and sushi, and walked around the frozen lake on a cold morning. :)

I finally got to see Oppenheimer at a cozy friends' movie night last night!

I've had some great cooking wins over the past couple of days. Yesterday's dinner was sirloin steak topped with mushrooms, with crispy air fryer potatoes and oven-roasted broccoli on the side. Tonight I made buffalo chicken wings, sautéed Old Bay green beans, and more crispy potatoes. I normally don't cook side dishes and just stick with roti or rice + the main dish, so I've really enjoyed this experience of cooking larger meals.

Related - to me, freedom, and one of my favorite parts of being an adult, is being able to choose what I want to eat for dinner every night and make that happen.

I've been loving Jade Legacy by Fonda Lee, book three in her Green Bone Saga. It's such a treat to have a trilogy that spans 20+ years of the characters' lives.

I've discovered a new favorite neighborhood spot. It's a little local cafe very close to my house. The walls in the lounge are painted my favorite light pink, and there are floor-to-ceiling windows. Best of all, it's always empty, peaceful and quiet, when I stop in on a weekday morning, once or twice a week. I get a small latte with toasted marshmallow syrup, and I like to sit by the window when I drink it. The vibes in this cafe are impeccable.

It's been sunny with blue skies several days this week, and seeing sun come in through the windows feels so good after the cloudy winter here.

challenges,

Work has been absolutely batshit crazy this week and last week :// The volume and the leadership role that I have for a few different projects is getting to me, and I'm mentally exhausted. I also have to work for part of the day tomorrow. I'm SO excited that I have some time off coming soon. I just need to make it until the end of day Wednesday!

#lanturing

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slothgiirl · 1 year

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baby steps: noah marshall x mc

937 words. plotless. tw: mc is getting used to eating solid food again after being saved.

“So this is the famous french dip with au jus that I’ve heard so much about,” you grin, teasing Noah.

“You remember that,” he blushes.

You sniff, unsure about this. You’d been on a liquid diet for ages since coming back. It had been Tom and Connor’s plan since you threw up from fries. Keeping down food had been hard at first. Remembering to eat. Being alive was hard. It was shitty how hard the adjustment was after being a disembodied shadow for so long.

“You can just have the au jus if you don’t think you're ready,” Noah offers, leaning on the counter next to you. He’d cut the sandwich in half.

You take a deep breath, “I never want to have bone broth again,” you scowl, sick of it. Sick the lack of texture. “‘Sides,” you reach out for Noah’s hand, “how else am I gonna taste test the Baby Jane menu?”

“I still have to sign the lease,” Noah reminds you.

“Oh please,” you wave off, “they’d be crazy not to give you the place. Lot’s been empty since we were kids. I’m actually surprised it’s still standing, and right on the highway too.” Westchester was a small town. People only drove by on their way to New York City.

You pick at the sandwich first, tearing a piece of bread. “I still can’t believe you know how to bake.”

“It’s really easy,” Noah points out. “Salt. Flour. Yeast. Bread flour is the game changer. Not that all purpose stuff.”

You stick your tongue out at him.

“Don’t knock it till you try it.” The asshole winks at you.

You kick him lightly.

Then you have to pause to wiggle your toes. You had toes again.

You pinch your arm.

Yup. Still here. Alive.

You pop the piece of bread into your mouth.

“Mm.” Oh fuck it was good. Light and fluffy. You’d forgotten what chewing was like. Better than the store bought white bread that stuck to the roof of your mouth. Still, you tease Noah, “not bad.”

Noah puts a hand over his chest, “that’s it.”

You laugh at him, “okay. It’s really good. I’m surprised you don’t have your own starter.”

“I do actually,” Noah tells you, “gotta save that for the grilled cheese later. It’s mind blowing.”

You giggle. It was adorable how into cooking Noah could get. You didn’t know the difference between tri-tip and sirloin but you could listen to Noah go one about it for hours. You liked watching him move around the kitchen, shredding cheese and sauteing vegetables.

You had a newfound appreciation for the mundane. Anytime spent with Noah was special to you.

Next, you pull out a piece of the thinly sliced beef, popping it into your mouth before you chicken out.

It was. . .you chew, unable to place the flavor. . .you remember the cold seeping into your body, the wind going right past you, the smell of iron and rot and dirt in your jaw. . .

You grip the counter, swallowing the bite. You hope it stays down. You can practically feel it crawling down your throat, landing in your stomach with a heavy thud.

It felt wrong.

Eating, being solid-

It was so hard to get used to.

Stay down, you tell yourself. It was a tiny bite.

You were sick of pedialyte and strained chicken broth. You could do this. You’d managed to keep your sanity through it all, you could do anything.

“You okay,” Noah squeezes your hand.

You nod, “yeah. It’s nothing just…give me a moment.” It was hard to be human again.

“Maybe you should stick to bread? If it’s easier.”

He was so sweet. Noah who never left your side when you needed him most, who gave you all the space you needed to recover, who made you laugh when you felt like shattering. Noah Marshall who made it all worth it.

“No.” You insist, “Let me try another piece,” you decide when the slice of beef doesn’t give you nausea. When you manage to keep the bite down, you decide to have another.

This time you focus on the cheap particle board bar top in Noah’s tiny home. The entire neighborhood was rundown, but quiet. There were never any issues except the neighbors sunday get together that would go on until 2 in the morning.

Secretly you liked hearing the noise. It gave you something to focus on when you woke up from another nightmare back in that place.

You rip another piece with your fingers.

This time it’s juicy, the beef tearing to pieces easily. You lack the words, barely remembering food enough but it’s good. It’s a lot like deja vu, the flavor of beef was familiar but you couldn't remember how.

“I like it,” you tell Noah.

“Does it live up to expectations?” He flicks your nose.

You flip him off. “Company could be better.” You tear another piece of bread off. Small bites. You could do small bites. “I like getting to chew.” It sounds insane. “Fuck, that’s sad.” You slump in the bar stool.

“No,” Noah reassured you, “it’s cute.”

“Liar.”

“I’m not lying.”

“Okay,” you scrunch your nose up, “so we’re both pathetic.”

“Maybe,” Noah grins.

You laugh, covering your mouth with your hand.

Maybe you two were sad losers barely working on getting GEDs after flunking high school for supernatural reasons, but you wouldn’t want to be with anyone else. Things as simple as doing the dishes was tons of fun when you got to flick soap bubbles at Noah.

“So when do I get to try the grilled cheese?”

#it lives in the woods #noah marshall #noah marshall x mc #mine #baby steps

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beckandbulow · 2 years

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Lunch Recipe: Cast Iron Skillet American Wagyu Beef Stew

This skillet recipe is perfect for when you really want some nourishing, comforting stew but don’t want to wait around for it to be done. Instead of using stew meat, which typically requires slow cooking of some kind, I used our pasture raised American Wagyu top sirloin steak. Make sure to use a large skillet, small or medium ones won’t be able to handle this stew recipe. Feel free to substitute red wine for a portion of the bison broth if you have some on hand. This would also be delicious made with a bison top sirloin steak. Serve with some good crusty bread on the side for the ultimate cozy snow day meal. I think a splash of balsamic vinegar would be delicious in place of the apple cider vinegar, if desired. Perfect for lunch since it doesn’t take as long to cook as your typical beef stew!

Ingredients:

🍴 1 ½ pounds American Wagyu sirloin steak, sliced into bite sized pieces 🍴 2 large carrots, peeled and sliced on the diagonal into large chunks 🍴 1 ¼ cups fingerling potatoes, halved 🍴 2 cups bison bone broth 🍴 Splash apple cider vinegar 🍴 2 large cloves of garlic, finely minced 🍴 3 tablespoons flour 🍴 Sea salt & freshly ground black pepper 🍴 Ghee or bison tallow for cooking 🍴 Chopped fresh parsley. https://bit.ly/3sh4x2M

#Lunch Recipes #American Wagyu Beef Stew #American Wagyu sirloin steak #bison tallow #bison bone broth

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frankveda · 1 month

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Steak !

Als Beilage zum Spargel, oder einfach so !

Ob als Filet mignon, Hüftsteak oder Huftsteak, Porterhouse-Steak, Prime-Rib-Steak, Rib-Eye-Steak, Rumpsteak, Sirloin-Steak, Tenderloin-Steak, T-Bone-Steak, Flanksteak, mit einer Backed Potato immer lecker.

Viel Spaß mit #veda_food !

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insimniacreations · 11 months

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Longhorn Steakhouse Custom Food Part 2

Dine Out is Required for the Restaurant! If you don't have Dine Out, you can get the food through Insimnia Eats only.

Check out the restaurant lot made by the talented @beansbuilds! Check out her build on her here!

Menu:

Baby Back Ribs

Flo's Filet

Outlaw Ribeye

Renegade Sirloin

Ribeye

New York Strip

Fire-Grilled T-Bone

Molten Lava Cake

Strawberries & Cream Shortcake

Chocolate Stampede

More info on the Patreon mod post on Required Files, How to Install etc.

Please be respectful and do not release my early access content. They are only early access and will be free.

Please do not include my items in uploaded builds. Link back to my Patreon page for others to download separately

Please do not recolor, convert, and/or edit my meshes

DOWNLOAD

Now on Early Access. Public Release: 8/8 @ 7pm EST

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maithuna-diary · 1 month

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The maha ati practitioner sees a completely naked world, at the level of marrow, rather than skin or flesh or even bones. In the lower yanas, we develop lots of idioms and terms, and that makes us feel better because we have a lot of things to talk about, such as compassion or emptiness or wisdom. But in fact, that becomes a way of avoiding the actual naked reality of life. Of course, in maha ati there is warmth, there is openness, there is penetration – all those things are there. But if we begin to divide the dharma, cutting it into little pieces as we would cut a side of beef into sirloin steaks, hamburger, and chuck, with certain cuts of beef more expensive than others, then the dharma is being marketed. In fact according to Vimalamitra, the reason maha ati is necessary is because throughout the eight lower yanas the dharma has been marketed as a particularly juicy morsel of food. The maha ati level is necessary in order to save the dharma from being parceled and marketed; that is, it is necessary to preserve the wholesomeness of the whole path

- Chogyam Trungpa Rinpoche

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b0n3m3rr0w · 2 months

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Undertow's Extremely Practical and Cool Guide to Partitioning a Faerie:

(tw sort of cannibalism i guess? and maybe torture. whos to say)

Tools: cleaver, bonesaw, long and short knives (butcher's knife (10 inches, boning knife (6 inches, skinning knife (3 inches)), wooden dowel, glass bottle with cork, canvas bags

Slice through the throat, using your breaking knife, all the way around the head. Grip the head on either side and twist to pop it off. Set off to the side. You may wish to gag the faerie being partitioned at this point, as removing its head won't stop it from crying out. Remember, no matter how much it cries and begs, the partitioned is not in any real pain and is only attempting to manipulate you into letting it go. Its mouth won't be of any use till the partitioning is complete.

Hang the body from the provided meat hooks in the ceiling by piercing it through the tendons in its ankles. Cut through the flesh and ligaments around each joint with your breaking knife, then saw through the bones with your bone saw. As you remove each limb, lay it on the table. The order is as follows: thigh (cut below the joint here, near the top of the thigh, straight across) and then shoulder (cut at the armpit, remove the arm bone from the collar bone and shoulder blade).

Once the limbs are removed from the body and laid out on the table, skin each and gut the torso. Use the skinning knife to make a cut length wise, then, using your knife in a slicing motion to cut the membrane between the skin and the muscle, peel it back. It should come off in solid sheets. Roll it up and place to the side of the table.

To gut the torso, make a cut from the middle of the stomach down. Using your hands to pull the torso apart, you should now be able to access the innards. Spool the webbing there around the dowel and place the dowel in a provided canvas bag. You should now be able to easily remove the only, though rather large, organ in the torso, the celatum. With the webs holding it in place gone you can pull it up and out with very little resistance.

Once gutted, lay the torso down on the table for the second to final step of the process. Here, begin dividing the carcass up into its proper cuts: chuck, shoulder, rib, flank, sirloin, loin, round, shank. Bag these cuts in the provided canvas bags.

After these cuts are taken, the carcass is fully partitioned and you may begin evisceration of the head. Uncork the jar. Turn the head upside down and place the jar to its lips. It will, for a minute or possibly more, depending on the quality of the faerie being partitioned, spill its secrets out into the jar. When filled to the top with suppuration, or when the faerie has gone quiet, cork the jar.

You may then dispose of the head as you wish. Grubdogs in the Vesper would happily cleanse the flesh from skull for you. In the Gloam, the Mouth is a good place to discard offal and other, extra parts.

Happy partitioning!

#my work #circade #writing #creative writing #faerie #fae #worldbuilding

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