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In continuation of the steak thread... Upscale grocery meat

The stories and information posted here are artistic works of fiction and falsehood.
Only a fool would take anything posted here as fact.

Thread replies: 160
Thread images: 23

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In continuation of the steak thread...

Upscale grocery meat manager here
AMA
>>
>>736373198
what is your favorite kind of meat?
I am on a mission to eat one of every animal on earth in my short life. I have eaten very many kinds already
>>
>>736373325
Beef tenderloin, followed by ny strip
So porterhouse
>>
>>736373198
Highest protein cut?
>>
>>736373762
Almost all of the round meats in the upper back leg.
Inside London broil is a good one
>>
Grossest thing you've seen with meat/your job?
>>
>>736373198
passing by I thought those were flip flops.
>>
Best/your favorite way to cook steaks?
>>
>>736374629
Cut into a blood clot that squirted into my open mouth.

Our seafood dept had a whole flounder come in that was pregnant. Those babies reeked the back half of the store up.
>>
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>>736373198

a few questions:
>most overrated steak?
>best place to buy steaks?
>best cut for grilling?
>best minimalist/fast steak prep?
>>
Decent cuts
>>
>>736374836
Charcoal is the best but not practical sometimes.

Reverse sear is good but time consuming

A very hot cast iron pan is usually my goto.
>>
why are only filet mignons wrapped in bacon
>>
>>
How would I go about making gyros at home, assuming I'm in a condo and don't have access to a BBQ?
>>
>>736375072
>most overrated steak?
Ribeye (in my opinion)
Any fat that doesnt render down into flavor is a waste to me. I think the tenderloin is better.

>best place to buy steaks?
With the new meat trace ability laws in place almost any reputable grocery store.

>best cut for grilling?
porterhouse

>best minimalist/fast steak prep?

Two rookie mistakes are not using a hot enough pan or grill, and not letting the meat get to room temp before cooking.

If its a quality cut it just needs salt and cracked pepper.
Shittier cuts need to be tenderized with a mallet until it almost doubles in size.
>>
>>736375182
My top ten

Tenderloin
Hanger (very hard to find)
Strip
Ribeye
In and Outside Skirt
Flank
Top Sirloin Cap
Tri-tip
Flankenstyle shortribs
Sirloin tip side steak (cheap)
>>
>>736375661
We wrap sirloin fillets at my store :)
>>
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https://youtu.be/Vba3_TCC-qA
>>
>>736375852
The lamb/beef meat is mechanically processed with spices I believe.
Don't know to much more about gyros. Sorry
>>
>>736376544
what chain?
>>
>>736376932
Publix
>>
what's your favorite type of recurring thread on /b/
>>
>>736377837
Steak threads

These retards think blood is coming out of their rare steak
>>
thoughts on steakums
>>
>>736376467
No love for flat iron?
>>
If I use a spice rub, how long should it 'sit' refrigerated on the meat before I put into hot skillet?

I wonder if I put it in too quickly, that rub hasnt worked into meat, and will just create a spice crust on skillet, and not flavor meat to its fullest potential

Feedback.
and yes, sorry, sometimes I just use Lawry's season salt. some people think that is ghetto, I guess, but Lawry's Prime Rib and Steakhouse is an LA institution, and that stuff brings back nostalgic memories of childhood and family going out for dinner to celebrate together...
>>
How do I defeat the cleric beast
>>
how long should I let my steak rest after cooking?
>>
>>736378321
ground beef sheets
>>
>>736373198

that's a lot of fat in those shit-tier steaks, my man
>>
>>736378443
Nah. You pay more for the name
Get a blade steak. Same meat just cut the different.
>>
>>736378616
Git Gud
>>
>>736373198
best stake to slaugher in A1?
>>
>>736373198
if dubs you have to go vegan
>>
>>736378971

>steaks
>A1

kys
>>
>>736373198
Do you ever fuck a carcass?
>>
>>736376146
thanks bro
>>
>>736379029
oh come on. I'm open to suggestions to other things to douse in A1, love that stuff
>>
do you employ porch monkeys?
>>
>>736377087
In what town. I work at publix
>>
>>736373198

Whats the difference between a porterhouse and a T-bone?
>>
>>736378481
12 hours would be ideal
Just make sure you leave it out at room temp for a few hours before cooking
>>
>>736379139

you're ruining the flavor of the steak by "dousing" it in anything

a quality steak should be cooked medium-rare to medium and enjoyed as is

A1 is mostly vinegar anyways. if you like it that's fine, there's plenty of other things to put that on. don't be a pleb
>>
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>>
>>736373198
Rare. Def rare. With Raw Horseradish
>>
>>736378718
5 mins.
Reason is you want the juices to settle back into the fibers of the meat.

Any sooner it will leak out.
>>
>>736379139
you can put that shit on cardboard and all you will taste is that crap.
>>
>>736376146
>>736376467
No porterhouse on fave list but best to grill?
>>
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>>736373198
Do you sell Wagyu? Have you had Wagyu Beef before? Thoughts? Overrated? Underrated?

>He're, have a pic of a lady I like
>>
>>736378842
I'm not a big fan of them either.
I took a picture because the marbling was pretty close to prime considering it was graded certified angus select.
>>
>>736379511
Porterhouse is basically a strip and tenderloin in one.
>>
>>736379549
Where are you. You better not be derrick
>>
>>736379184
They don't like the cold we work in :)

>>736379255
Not a fucking chance
>>
>>
How do you feel about chuck eye steak? I normally get some when they are on sale and they seem to be tender.
>>
>>736379409

> 5 mins

nigga what, it'll cold as shit by then

i eat steak literally as soon as i make it
>>
>>736379260
If the tenderloin is bigger then a silver dollar its a porterhouse
>>
>>736373198
Have you thought about strapping those on and wearing them for sandals?
>>
if forced to fuck a cut of meat, what's your preference?
>>
I like my steak well done with ketchup and a side of potato chips and wash it down with Barq's Root Beer.
>>
>>736379574
Thanks for the cool thread. Op is not a faggot.
>>
>>736379409
thanks OP
>>
>>736379721

ok, cool. You ever eat the porterhouse for two at Ruth's Chris?
>>
>>736379511
Tenderloin and Strip = Porterhouse

I dont like pan seared bones.
>>
>>736379646
Just got off work. I don't want your store number. Just your first name. Store #725
>>
>>736379772
Actually wasn't OP, just a steak guy myself
>>
Why is picanha the best piece of meat to grill?
>>
>>736379714
this. he must have watched the video from last thread from a1 fag
>>
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>>736378153
>Reply
So...what is coming out of rare steaks?
>>
Filet > Porterhouse

Fact
>>
>>736373536
Fuckin pleb answer. Top sirloin is where it's at
>>
>>736379547
Don't sell it. Couldn't afford it.
Imagine it would taste good if thinly sliced and cooked on a salt block.

I always joke that Wagyu is the cow equivalent to basement neckbeards. 80%fat
>>
>>736379956
Myoglobin.
>>
>>736373198
Best way to cook?
>>
>>736379635
Not Derrick
>>
Have you had any experience with oyster blade steaks? In the event I can source any id like to try them sous vide with garlic and shallots, then sear them over lump charcoal. thoughts?
>>
>>736373198
Hello brother. How was father's day with IIII?
>>
>>736379701
Chuck eye is the first 3 or 4 inches off the chuck roll (chuck roast)
(its where the Shoulder ends and ribs begin)

Usually onsale whenever the chuck roast is on sale.
>>
>>736379743
Flank steak
Soft and grooved for my pleasure.
>>
Any tips you can give someone who knows fuckall about steaks and how to make them intoa bomb ass meal? Specifically with a standard weber charcoal grill? Literally any info, like how much charcoal, how far above the flame, best seasonings, how long, how to check how done it is, what utensils/odds and ends to use. Anything.

Ive heard the thing about higher heat = better but never knew about the room temperature thing. Stuff like that.

Thanks for not being a faggot this time op
>>
>>736379845
Cant justify going out and spending premium $ on a steak when I have all day to wait for the perfect one to get cut by me.

Dry aged is the exception.
>>
>>736379936
>picanha
Sirloin cap steak.
I think it has more to do with the method.
>>
>>736379956
In the biz we just call it purge
>>
Favorite chain steakhouse?
>>
>>736380267
Reverse Sear

>>736380283
Cut them all the time, only get them when they are 4.99/$ or less.
>>
>>736379547
Some useful info on wagyu:

It doesn't feel like a normal steak. As its own standalone thing, it's very, very good, but it's different in the way a prime rib is good, but different.

The structure of the fat is different than a normal steak, so is essentially offers no resistance when you cut it or bite through. It even sizzles in the pan differently (if you choose not to grill). Cutting a wagyu steak is genuinely like cutting through butter, no exaggeration.

Is it worth it? Not to eat regularly, no. My wife and I purchased it a few times from Wegmans (outside of restaurant experiences), and have also purchased it from Snake River Farms (which I strongly do not recommend). It's important to note that it's very rich, and even half of a strip steak is a lot to handle. Imagine eating a super sweet candy you love. A few handfuls are awesome, but it is another thing to slam a whole bag of it.

It's definitely worth it, to try. For sure. But once you do, you will: A) Understand how fucking next-level soft and tender it is. Unlike anything else, even filet mignon or similar tenderloins, and B) Why it doesn't make sense to not eat it often.

Oh, and fuck Kobe. Yes, it comes from the Kobe prefecture, and no, it's not worth $200+ per steak, or $300+ in a restaurant. There is a MASSIVE difference between a prime-level steak, or high quality angus, even, and wagyu. But there is NOT a huge difference at all, if any, between wagyu and kobe.
>>
>>736377087
lol ate a publix strip last night marinated in the pbulix steak marinade
>>
>>736380061
80% of a DIFFERENT kind of fat, though.

Wagyu steaks are an entirely different beast, even compared with prime grade. They are sincerely like cutting through butter, and the bite almost melts in your mouth due to the different chemical composition of the fat.
>>
>>736379139
fry a 1/2 lb ground round hamburger steak
>>
>>736380369
Fucking hell.
We have 6.99/lb strips

>>736380627
Not as motherfucking possible
Coals should not be on fire
Dont pierce the meat with any tools
Search youtube on finger/hand steak temp trick
If its a inch think I would do 4 mins on one side, then flip and do another 3 mins
>>
Restaurants usually grill them for marks/searing the outside and then throw them in a 500 degree oven until finished.

If you aren't letting your steak sit for at least 5 minutes you are doing it wrong period. If done right the steak will still be hot.

Best steak for the money is a porterhouse.

>>736381048
Basically beat me to it on wagyu, but I would say kobe is an experience all of it's own. Outside of Japan though, your chances of getting the real thing are similar to your chances of getting real honey in China.

Aged steak is probably one of the best food experiences I have ever had. Not much like it.
>>
>>736374836
If you have time and the right equipment, I've cooked ribeye like this and it turns out great:
http://modernistcuisine.com/recipes/low-temp-oven-steak/

I tried it with waygu too but it never seemed quite right and now I know it's because the fat in waygu melts at 76C. So you basically can only sear it in a pan and then serve it.
>>
>>736380627
salt and pepper
use a chimney charcoal starter and real lump charcoal(cowboy brand is a good place to start)
avoid lighter fluid at all costs
do not put the steaks on until there is no flame emanating from the coals, and they should have an even grey appearance. think 20 minutes in the chimney starter with some newspaper as fuel, then roughly another 20 minutes after you dump the coals in the grill.
if the steak doesnt immediately sizzle and make an audible tsssss noise, its not hot enough. be patient you mongoloid,
if you have an instant read thermometer, utilize it, otherwise judge doneness by gently pressing into the middle of the top, it should give a slight resistance and return to its original shape immediately. roughly the same sensation as poking the flesh of the back of your hand between your thumb and index finger.
after reaching desired temp, place on a rack and let rest for 5-10 minutes, under tinfoil to retain heat. also note that the steak will continue to cook after it comes off the grill, so be pre emptive.

good luck
>>
>>736380144
Wow. I never thought I'd actually learn something from /b/.
>>
>>736381048
Why it doesn't make sense to eat it often.**

Fuck, sorry.
>>
>>736381405
ECF?
>>
>>736380878
Texas roadhouse probably

>>736381405
Hot as possible*

Inch think*
>>
>>736381506
its just steak precum. eat it
>>
>>736373198
what's it like being so special and important?
>>
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>>736381428
I'm not the guy who started the thread, but my dad was a butcher for essentially his entire life.

Yeah, big time on the Kobe. If you get it in America, eh. If you can get it in Japan, and it's a higher grade that almost looks entirely white, with traces of pink, then strap yourself in.

But I still think it's important to stress how absolutely rich the food is. Unreal. I don't think I've ever found marbling scores as high as in Japan.
>>
>>736381450
I do all this but I flip mine with a spatula every 1:30 for 10:30-11 minutes and its perfect every time
>>
>>736381048
There's only 2 restaurants in the US that serve real Kobe. Everywhere else it's wagyu but they call it Kobe.

And Kobe has different ratings. I ate it in Japan at a restaurant specializing in it and even they could only get the 2nd highest rating. In the us they get the lowest rating.

It was pretty amazing. Kind of like eating roasted hog jowls - just fat and protein with no separation between the two.
>>
>>736381986
oh and i use kingsford ftw
>>
>>736382096
That's so interesting, because the closest thing I could compare excellent wagyu/Kobe in Japan to is excellently done pork belly. It was like candy to me. Something like moist, real, maple sugar candies.
>>
>>736381405
>>736381450

Fucking amazing info. I really want to go make a steak now. Any suggestions on what type of cut to get? Someone mentioned earlier porterhouse is all around best for the money for a charcoal grill. But as far as individual cuts, what should i be looking for? Fat content? Thickness? What traits make for the perfect steak?

Also side question, opinions on putting a dab of butter on the steak after its done?

Again awesome thread. Bra fucking vo.
>>
>>736382416
actually its not interesting at all you pretentious faget
>>
>>736382540
usually it's done with chive butter.
>>
>>736382540
You want some light marbling in a porter house but it should be neatly trimmed and no gristle.
>>
When using a weber grill with charcoal should i be leaving the lid on the entire time except when flipping/checking temp? Or lid off?

Also speaking of which, how should i go about flipping? How often? Thanks.
>>
>>736382540
the best cut is purely subjective and ased on personal taste. i would suggest starting with top sirloin as its reasonably cheap. then move to new york strips, ribeye, tbones, and whatever else looks good. and as far as putting butter on it, go ahead man. bonus credit if you take the time to make a homemade compound butter with garlic and herbs in it to really personalize it. I absolutely love the taste of fresh thyme leaves and crushed garlic with a rare steak
>>
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>>736379646
>be careful revealing your powerlevel
>>
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mario thread now
>>
>>736380997
Another publix thread
>>
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>>736383285
it's that guy from store #725!
>>
>>736383035
bump for mario
>>
>>736373536
What a cuck. Overpriced and fail. Lulz
>>
>>736376146
Ribeye or sirloin are best for grilling. Probably sirloin. Tenderloin has almost no fat and is regarded as a cuckfail to chefs, i am one and its a consensus mananger cuck.
>>
>>736383406
Yeah it's me.
>>
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>>736384537
is Publix really a cult?
>>
>>736381506
Shit is from when the muscle fiber is frozen, then thawed out. Myoglobin. Means it ain't freshest of the fresh. To get that you need to go to places like Harris Ranch. Cow murder just a few miles down the road to your plate. Best tasting shit ever.
>>
This. Dry aging is a preference.
>>
>>736384951
How fat does this fukkin cow have to be to have almost no meat and all fat in the steak. This looks fuckin disgusting
>>
>>736384680
NO
>>
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>>736385129
Will you retire from there?
>>
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>>736385100
You don't seem to recognize what marbling is.
It's what makes rib-eye delicious and wagyu unbelievably more so. Enjoy your dry as fuck filet mignon.
>>
No human meat? Human steak is amazing.
>>
>>736385525

>buys prius to save money on gas
>puts some bullshit shed on the back that has so much weight and air resistance that it completely negates any fuel savings

What did he mean by this?
>>
>>736385736
Plant-based diet + fat = delicious. I've never seen a fat vegetarian. Have you?
>>
>>736385525
No. Just here for college. Great stock options though. Might keep job for a day a moth to keep stock
>>
>>736385100
>fat in the steak. This looks fuckin disgusting
you're a "fukkin" pleb
>>
>>736385896
>Have you?
I've seen plenty.
>>
>>736386232
So. How were they?
>>
>>736376467
I get skirt steaks for marinade, usually choice. Does it matter if i get in or out?

Also, how do you choose steaks for yourself? When you look at marbling, do you go for most white throughout or larger bands? Do you go by color based on deep fleshy reds or the bright, colorful red?

Finally, at what price per lb do you think steaks stop becoming worth their cost? Talking about kobe, Wagyu, etc.
>>
>>736386321
Fat.
>>
>>736385736
Ive wanted to but apparently people think cannibalism is wrong for some reason.. i really dont think it is if the person is dead.
>>
>>736386450
>price per lb

You mean by ounce.
>>
>>736386666
Never thought quads would be so fucking stupid. Price per ounce will be the same as price per lb, just multiply or divide by 16.
>>
>>736379941
Not OP, but I'm a culinary supervisor at a place that serves steaks and I've been in the restaurant industry for years. You are absolutely supposed to let a steak rest for about 5 minutes, and you can look it up and pretty much every single chef will say the same thing. It helps regulate the tenderness of the steak and makes the color even out, and most of all it keeps all of the juice from spilling out the second you cut into it.
>>
Meat to please you pleased to meat you Butch
>>
>>736386842

High quality wagyu is very, very expensive. You don't know what you are talking about.
>>
>>736387491
That's not what I said, so you are a double dumbfuck. I was saying that price per ounce and price per lb do not fucking matter since mathematically they will be the SAME FUCKING PRICE.
>>
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>>736387606
>lbs are made of ounces
>ounces not made of lbs
>prices for different weight measures will vary by zip code and scale of measure
>>
Butter or oil?
When do i know the pan is hot enough?
Teach me how to properly make a steak senpai.
>>
>>736387990
No they won't. If something is $160 a lb, then it is $10 an ounce. Either way, the price is the same. You can go back and forth between the two, go to whatever fucking zip code you want, but price per oz and price per lb will come out to the same thing for anything that you buy.

Stay autistic, /b/ro.
>>
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>>736388084
You might want to look up varying prices in different areas before you leave the basement bro. Otherwise you could end up at Arby's. I don't even want to see you at Arby's.
>>
>>736388040
Oil, and get oil that has a high smoke point. Avacado oil is good at 500 degrees. Butter and other lower quality oils will smoke up before you can even get a pan hot enough to sear.

Knowing when the pan is hot enough comes from experience, because none of us know your pan and range. Cast iron and carbon steel are best, I prefer to heat them up in the oven so they heat evenly while I turn the burner up. When experimenting, sound will tell you. You want a loud sizzle.

However I would recommend baking or heating in water bath first for reverse sear, because with a regular sear you will need to finish steak in the oven and it will be very easy to overcook.
>>
>>736373536
Stopped reading thread here.
>>
>>736388231
Why would it matter what the various prices in different areas are?

If one are sells meat at $10 an ounce and another area sells it at $192 a lb, then the first area sells for 160 per lb and the second for 12 per ounce.


It doesn't fucking matter, and at this point you're just reaching for whatever bullshit you can to cover up your autistic mistake because you're stubborn and dumb as fuck.
>>
>>736387606
>at what price per lb do you think steaks stop becoming worth their cost?

Well then my answer for you is 'when they begin pricing by the ounce'.

>>736388084
Do you want to know how much a lb of caviar is as well?
>>
>>736373198
do you ever try to age some steaks for yourself on the downlow?
>>
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>>736388419
>posted "price per ounce and price per lb do not fucking matter since mathematically they will be the SAME FUCKING PRICE."
>then posted a few examples of different (sometimes fractional) prices based on unit of measure
>accuses righteous mofos of reaching

You proved my point AND made it worse for yourself. FWIW it's a lot easier over at hot or not.
>>
>>736388471
If I planned on eating a pound of caviar like I would a pound of steak, then of course.
>>736388752
Cool story, literally proved nothing and did not debate my point, nor did my point reinforce yours. But cool story, have a good night, all that jazz. Imbecile.
>>
>>736375264
>>736379281
>>736381048
>>736381428
>>736381450
>>736381965
>>736388294

Lots of solid advice being passed along. Good thread.
>>
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>>736388915

It makes it worse when you act like a douche after being wrong.
>>
>>736388915
JAP (not AUS/US) wagyu is around $32 per oz, and remember, this is eating mostly fat. Never seen anybody order even 1/2 lb of A5. Hope this clears things up.
>>
>>736373198
ever seen Good Eats "Steak your Claim"
>>
>>736390448
Was that the skirt steak episode?
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