MattsMeatReview

My mission is to establish the world's first universal meat rating system, inspired by Robert Parker's renowned 100-point wine rating scale.

[Skyportal @SkyportalAI]

https://t.co/2yWHQKLgAl has officially launched Sara

Sara is the world’s first AI agent that can set up your GPUs, configure cloud environments, and run ML jobs directly from a prompt.

We may not have the megaphone of large accelerators (@ycombinator) or big-name VCs—but we built something we believe is more powerful and more useful for real ML teams than anything else on the market today.

Our vision is simple:

Let Sara handle the mundane, repetitive, and constantly changing infrastructure work, so engineers can focus on building models—not managing ops.

We want to help teams:

- Avoid hiring endless Ops roles
- Stay in control of their infrastructure, as it is ever changing in AI.
- Move faster with fewer resources
-Break the monopoly of the hyperscalers

This is just the beginning. The future of AI infrastructure is agent-driven, and we’ve worked relentlessly to bring that future to life.

Come join us on the journey—and help us make Sara extraordinary.

https://t.co/CKsJ5crJrd

#AI #GPUs #MachineLearning #MLOps #Infra #Founders

[MattsMeatReview @Mattsmeatreview]

@Josh_W83 @Telluride @vacasarentals Could have done that for far less money and hauling little kids across the country but thanks for the advice.

[MattsMeatReview @Mattsmeatreview]

stuck in @Telluride. Spent big $$ to come here with family and friends just to see an empty slope - @vacasarentals wouldn’t refund and now not much to do. Watching the ski patrol strike - get your money but making all of us pay during the holidays makes it hard to sympathize.

[MattsMeatReview @Mattsmeatreview]

@vacasarentals @CutlerFinancial @ChossUSA @liftblog @Telluride I tried to cancel also. big money spent on a house in telluride. very dissappointing and likely the end of vacasa

[Skyportal @SkyportalAI]

We are within a month of launching a game changer for the world of AI infrastructure. Building agentic MLops so the biggest friction in innovating AI can finally be frictionles.

[MattsMeatReview @Mattsmeatreview]

@richardreis @trydomeio this is awesome

[PursuitFarms WAGYU Farm & Shop @PursuitFarms]

Chateau Uenae private reserve 👀👀

[MattsMeatReview @Mattsmeatreview]

Kobe beef in Kyoto cooked perfectly. What’s your favorite luxury beef? #kobe #kyoto #wagyu

[MattsMeatReview @Mattsmeatreview]

Hokkaido a5 sukiyaki style. truly an incredible meat experience. Will be reviewing this sirloin cut #A5 #wagyu #tokyo

[MattsMeatReview @Mattsmeatreview]

read the full review here and subscribe to the newsletter!

https://t.co/YdhR234UBM

[MattsMeatReview @Mattsmeatreview]

The flavor lasts on your tongue for minutes after each bite. Somehow the distribution of fat ensures the beef to not overwhelm you too much, although you can only eat this in small doses. 96 points

[MattsMeatReview @Mattsmeatreview]

This Kagoshima Striploin is as luxurious as it looks. The beef almost melts away and is replaced by a rich, nutty, and silky flavor. There is a slight sweetness to the cut and the succulence coats your mouth like a bomb of Umami went off.

[MattsMeatReview @Mattsmeatreview]

@AlpineButcher this marbling is off the charts. which prefecture?

[MattsMeatReview @Mattsmeatreview]

A5 Kobe with Sea Urchin #A5 #wagyu #steak

[MattsMeatReview @Mattsmeatreview]

@ItsCourtneyLuna this is a very good steak. worth the money

[MattsMeatReview @Mattsmeatreview]

In Hawaii and found some all grass fed Island beef. Trying tonight and will review and rate

[MattsMeatReview @Mattsmeatreview]

@c_barn8 this looks 🔥

[MattsMeatReview @Mattsmeatreview]

@ZackStrength garbage!

[MattsMeatReview @Mattsmeatreview]

If you want to read more check out my latest blog here and subscribe to the newsletter for great meat reviews, recs and cooking tips!

https://t.co/sFmzta7TDW

[MattsMeatReview @Mattsmeatreview]

Should you dry brine your steak? Answer is nuanced but generally yes you definitely should. But what is dry brining? Dry brining involves seasoning the steak with salt and letting it rest in the refrigerator for an extended period, typically several hours or overnight.

[MattsMeatReview @Mattsmeatreview]

Dry brining also significantly improves the texture of the steak. As the salt breaks down some of the muscle proteins, it creates a more tender bite. Dry brining is a simple yet powerful technique that can transform your steak into a culinary masterpiece