The Meat Feed

6 years ago

Pro tip: when you go to a restaurant named “The Prime Rib”, you’d best order...the prime rib. So: 30oz “full cut” USDA Prime bone-in prime rib, at The Prime Rib, Baltimore. As good as it ... See more

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6 years ago

22oz bone-in cowboy ribeye, Ruth’s Chris Steak House, Cary, NC

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6 years ago

24oz bone-in ribeye, The Capital Grille, Jacksonville, Florida. Very good!

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6 years ago
Photos from Herbert Lemcke's post

Best brisket I ever had. 14 hours smoked by John Lattuca at Lattuca Barbecue in the Old Port of Montreal. He holds the 2012 Brisket World Champion title - we’ll deserved.

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6 years ago

Sometimes you find excellent beef in unexpected places: Prime rib ("extra cut") with roasted vegetables, horseradish, horseradish sauce, and au jus, Cactus Jack's Bar and Grill, Palm Desert, ... See more

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6 years ago

I normally go for either ribeyes or filets, but sometimes you need to do something different: 24oz USDA Prime porterhouse, Morton's, Baltimore. Excellent!

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6 years ago

First BBQ of the year. Nice couple of Australian grass fed and hormone free filet steaks to finish off the day.

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6 years ago

24oz boneless Prime ribeye with sautéed savory mushrooms, Kres Chophouse, Orlando, Florida

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6 years ago

22oz cowboy (bone-in) ribeye, Nantuckets, Fenwick Island, Delaware. Not primarily a steak restaurant, but they know how to do it.

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6 years ago

A little Beef 101, courtesy of BLT Prime @ Trump National Golf Course, Doral, FL

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