The Meat Case:
Lancaster Cut
The Meat Case:
Dry aging room
The Meat Case:
Dry age taste test
The Meat Case:
Aging in the cooler
The Meat Case:
Trimming the 120 day ribeye
The Meat Case:
Trimming the 120 day ribeye
The Meat Case:
120 day dry aged ribeye after trimming
The Meat Case:
120 day dry aged ribeye
The Meat Case:
Flat Iron closeup
The Meat Case:
Flat Iron
The Meat Case:
Beef Chuck deconstructed
The Meat Case:
Beef Chuck
The Meat Case:
Beef getting ground
The Meat Case:
Oxtail reconstructed
The Meat Case:
Valentines Ribeye
The Meat Case:
Dry aging Ribeye
The Meat Case:
Grain structure on a Tri tip
The Meat Case:
Pork Cheek
The Meat Case:
Pig Skull
The Meat Case:
Ears and snout
The Meat Case:
Jowls and cheeks
The Meat Case:
Pig head parts
The Meat Case:
Pig Heads
The Meat Case:
Bottom round on it's way to becoming roast beef
The Meat Case:
Jaccard Tenderizer
The Meat Case:
Bavette pre cleaning
The Meat Case:
Bavette Steak cut into portions
The Meat Case:
Roasted beef knuckle bones
The Meat Case:
Steam kettle
The Meat Case:
Bone Broth packaged and ready to go
