Bruce Rempel

50 days ago i started on a meat journey. The journey of a meat marathon begins with 1 step. Have a look at meatguy.ca to see how all the magic happens

u know when u dry age a strip steak for 60 days ,sous vide then smoke and reverse sear and then your dog swallows it whole..quite impressive

Great steakhouses invariably use dry aged beef. Dry aging does for red meat what cave aging does for cheese or cellaring for Bordeaux

It appears as a small loaf of bread and then you cut into to it and fock me it's a sight to behold.Time +patience = fock me!

Dear Mr Palmer. This one's for you!

20 lbs of pork shoulder and Masters Sunday coming up!!

Dryage 3 prime rib roasts for 60 days and trim up and this is what you get..yes that is alot of happiness

So im strapping in my 45 day dry aged beef twIns and this lady gives me a look. Do i stare at u when u strap in your kids. Beef safety week

Dream't that I was in a f-5 tornado and i was smoking a brisket- 1st prob is temp control with 260 Mph wind. 2nd prob Imminent death.

7 days till we pull our first 45 day ribeye from the meat locker ..the meat trail can be a lonely one.