How nice does my rare steak look from 1-10 and how could I improve

We went to a highly acclaimed restaurant and had a great experience with drinks, appetizers, and entrées. However, I do not believe this steak was what I ordered. I’m not going to disclose what I ordered to keep this completely unbiased. Please let me know your thoughts on what cut of steak this is! I will say that it was ordered from the Wagyu section. Thank you!

WTF. Anyone from the south remember Winn-Dixie? Their slogan used to be "The Beef People."

Braised then seared beef tongue(mexican lengua inspired)
Seared U10 scallops
Radish for texture and color.

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Prime chuck roast from H-E-B seasoned and dry brined overnight with 2 Gringos Chupacabra Brisket Magic. Then it was slow smoked starting early this morning for 8 hours over post oak before going into the Instant pot to finish like a traditional pot roast. Served with my homemade spinach and artichoke dip!

Sooooooo goooood!

I thought it was a pretty good deal for $25.

Threw it on the smoker and reversed seared it to medium rare, perfectly juicy and tender.

Hey all,

I’m just getting into cooking wild game, specifically pork and venison. I recently got some pork back strap, would bacon wrapping it be a good idea? Or is “pork on pork” a bad idea? Don’t want to waste the meat if it’s not good. Thanks in advance!

Wanted to use nitrite rather than nitrate lmk