Beef is the meat of adult cattle (cows & bulls). Use this tag for questions about selecting, identifying, storing, preparing, replacing or cooking with beef as an ingredient. Questions about dishes which include beef, but are not focused on beef, should not use this tag.

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0
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1answer
21 views

Can beef bourguignon be halal? [closed]

I'm preparing for the next master chef and want to show off. But I only eat halal. Can it be prepared without alcohol, bacon and cream?
3
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1answer
63 views

How do I get pepper to stick to my beef jerky?

I have been making beef jerky for a few years now and have settled on a recipe I like a lot and use the majority of the time. It includes cracked black peppercorns which add a pepper flavor to the ...
0
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1answer
55 views

Kimchi Beef Noodles

One of the things I really enjoy are those instant kimchi beef noodle soup bowls that you can get from the (American) supermarkets. Mostly because I like kimchi, I like beef, and I like noodles. Now I ...
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4answers
82 views

What is the best USDA rated beef best for stew in a pressure cooker?

We all appreciate how delicious USDA Prime beef tastes, but there is a point where the pressure cooker will do just as well with a lower quality. Should I go for USDA 'Choice', or should I buy the ...
2
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0answers
42 views

Pastry not “sticking” to beef Wellington

I've cooked a Wellington a couple of times and whilst I've been pleased with the overall outcome on each occasion the pastry comes away when serving. This is purely for aesthetic reasons. I use a 1kg ...
6
votes
1answer
139 views

Is there a difference in taste between female and male beef?

A friend said that male beef is more expensive. I'm thinking she really means the difference in taste of different breeds or some other criteria that makes some beef more expensive. Is there a ...
2
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1answer
82 views

Sous Vide Beef steaks look overcooked at 59°C and 56.5°C

I have just started cooking steaks in my sous vide machine. I am getting results when cooking sous vide that do not agree with the theory and instructions I have read. For my experiments I have ...
0
votes
1answer
62 views

How are Thin Slice Beef rolls for hot-pot prepared in restaurants?

I was wondering how Thin Slice Beef rolls for hot-pot prepared for in hot-pot restaurants. Are they sliced and manually rolled, or is there a machine that is used to do the lot? Cheers. Picture for ...
0
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1answer
69 views

Boiling Beef Chorizo as part of a soup base?

I'm wondering about the results if I were to try boiling beef chorizo instead of frying it for use as part of a soup. (My girlfriend insists this is a recipe for disaster, so I'm asking for more ...
0
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0answers
12 views

I have a 8.6 pd 4 rib standing rib roast with bone. What temp and how long do I cook it in the over? Should I use the convection fan? [duplicate]

I am preparing a 8.6 pound standing rib roast to serve 8 adults for New Years Eve. How long does it need to cook for medium or rare and at what temperature?
3
votes
2answers
97 views

How long before steak is at room temperature?

I've got a piece (of about 300 grams) dry-aged rib-eye in the fridge, at around 6 degrees Celsius. I want to let it "get to room temperature" (which technically is about 21 degrees Celsius for me) ...
2
votes
1answer
100 views

Will 93% lean ground beef stick in a non-stick skillet without oil?

I often cook 85% lean ground beef in a non-stick pan. When I first started doing this, I always added some oil to the pan before I cooked it, but then I learned that the beef had enough fat on its ...
1
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2answers
159 views

Will I definitely get food poisoning from unrefrigerated meat?

I took a piece of beef steak out of the freezer yesterday at 4pm. I left it on the windowsill until 11am this morning. It stayed pretty chilled because the temperature here is below freezing, but it ...
1
vote
1answer
55 views

Russian Pierogi (Kinda)

When I was younger, we had a yearly "Taste of Tacoma" in Tacoma, WA. There was a booth that had this Russian, I think, pierogi. However, I remember what I had as being round like a baseball with at ...
-1
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1answer
40 views

Discolored Ground Meat [closed]

Why can't the paper that covers the Ground Meat be changed to another kind of paper to prevent oxygen from permeating the paper and causing the ground meat to turn grey inside or brown outside? ...
2
votes
1answer
172 views

Chicken and Beef stored in the freezer not entirely frozen - safe?

Recently (four days ago), a friend gave me a large chicken leg and some beef chunks for me to use at some point to cook with. Both of them were raw, but totally frozen, when I received them. I put ...
1
vote
1answer
75 views

How can I ensure a juicy beef burger patty? [duplicate]

Also tell if i need to mince the beef lumps before mincing the beef to make patties
2
votes
3answers
287 views

Using beef jerky cuts for stir fry?

I have some cuts of beef intended to be used for beef jerky. I have not yet dried them -- the meat is still fresh. I don't know what cut of meat was used. Can I use it for stir fry?
4
votes
1answer
303 views

Does meat marinate while it is in the freezer?

Put a skirt steak in a plastic bag with a marinade and then promptly put it in the freezer. It has been in the freezer for a couple of days now. I want to thaw it out for dinner tonight, but I'm ...
2
votes
1answer
162 views

Why cook stewing meat low and slow?

I know that you're supposed to cook cuts like beef chuck at a low temperature until they reach a high enough internal temp for the collagen to melt, which is why the same method wouldn't work for ...
3
votes
2answers
445 views

Chinese crispy beef with minced beef instead of slice steak?

I've read up on a fair few recipes for Chinese crispy beef, but they all call for a beef steak to be sliced up, such as topside, rump, sirloin. But I cannot find any info or recipes on substituting ...
5
votes
2answers
1k views

How can I make my own Super Noodles/instant noodle seasoning?

I like BBQ Beef Super Noodles, but they don't taste the same as they used to. The flavour sachet is not as strong as it used to be (maybe they use more filler nowadays). I can buy plain egg noodles, ...
2
votes
1answer
118 views

help me identify the factors which make grass-fed beef tender or tough

I have been buying grass-fed beef straight from the farm both in Germany and in Poland. The beef I bought in Germany was invariably tender, regardless of the cut and what way I prepared it, while the ...
6
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2answers
163 views

How should I pre-cook a burger to be micrwaveable?

Start with a generic 1/3rd lb patty of ground beef, either frozen or fresh. Normally I follow the advice from How do you grill a perfect burger?, however, I want to make many. How can I cook and ...
14
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2answers
2k views

What makes frozen burger patties bland?

This has confused me for a while: it's observable that a lot of all-beef burger patties from grocery stores and fast food joints taste dull compared to homemade ground beef, but is the key difference ...
0
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2answers
705 views

Using frozen mince beef [duplicate]

I forgot to get my mince beef out of the freezer to cook tonight, so it's still frozen...Can I cook it straight from frozen or does it need to fully defrost?
5
votes
2answers
127 views

What is the best way to cook the beef cut “nerveux gite”?

In France, just bought a beef cut of meat named "nerveux gite a bourguignon", planning to cook it in the slow cooker. However, it seems incredibly tough! What's the best way to prepare it?
3
votes
2answers
318 views

Sous Vide Strip came out medium well, what did I do wrong?

I picked up two NY Strip steaks, about 6 oz each this weekend with the hopes of showing off how awesome my new sous vide circulator (Anova Precision Cooker) with a nice medium-rare steak. I pre-heated ...
2
votes
2answers
210 views

Will a pineapple marinade reduce a beef roast to paste?

My butcher gave me this warning: Make sure you don't soak your beef in a pineapple marinade, stick to brine. I tried it with pineapple once and I ended up with a paste. Now seems too incredible ...
5
votes
2answers
2k views

What cuts are “stir fry beef” and “stewing beef”?

I've seen beef chunks in the store labeled as both stir fry beef and stewing beef, but neither indicate what actual cut they are. I imagine it might vary by brand but what are these usually? Are they ...
-1
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1answer
1k views

How long should I cook a 10lb chuck roast on low in the crock pot? [duplicate]

How long do I cook a 10 lb chuck roast in my crock pot?
2
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2answers
398 views

Why won't my ground beef thaw?

I put ground beef in the fridge 3 days ago and it's still frozen! Why isn't it thawing like normal?
0
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1answer
63 views

Will it wreck the dish if I pre-soak beef in brine, and then slow roast with Marsala? [closed]

I've found that pre-soaking my beef in brine helps to break down the fibres, making the subsequent roast tender. I've found a recipe for slow-roasting beef with Marsala. I'm wondering if I can ...
1
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2answers
133 views

My small chuck roast was dry

How long should I braise a small beef chuck roast, about 1 pound, on top the stove? Does it need to be totally immersed in liquid?
0
votes
1answer
65 views

Refrigerated Beef Brisket [duplicate]

I bought some prime trimmed beef brisket on March 9 with a sell by date of Mar. 12. It was kept in the frig in its foam/plastic wrap container until Mar.16. There was some odor when I opened it up and ...
1
vote
2answers
309 views

Braised short ribs differ in texture when on stove top vs in oven

I've made braised beef short ribs several times previously and I've found that when they're braised on a low flame in a cast iron pot over the stove, they ended up being more tender compared to those ...
1
vote
1answer
290 views

Maximum cooking time for beef joint in slow cooker?

I usually cook a joints of beef by browing it in a pan and then putting it in the slow cooker all day (about 8 hours) completely submerged in stock. At the weekend I have family coming over, so the ...
4
votes
6answers
352 views

Extremely Tender Hospital Beef

My dad was recently in the hospital for intestinal surgery. While he was recovering they served him some beef that he was very surprised to find incredibly tender. He let me have a bite. It was so ...
0
votes
1answer
245 views

Spolied Meat Test? [duplicate]

I left a beef roast in a crock pot covered - 10 hours -forgot to plug it in. Meat was still cool to touch. Home kept at 72 degrees. Safe to cook and eat or throw it out?
2
votes
2answers
2k views

Ground Beef vs. Ground Pork

I have a meatball recipe that calls for ground beef, but all I have on hand is ground pork. How might that affect the binding of the ingredients and the cooking in general?
1
vote
2answers
7k views

Sous vide chuck roast or chuck steaks?

I've never cooked sous vide before, but am now equipped to try thanks to the holidays. We have a 3 pound chuck roast -- I'm not sure what the exact cut shape is, but it's vaguely cube shaped. If we ...
5
votes
1answer
372 views

How to Debone Oxtail?

I was reading this burger recipe from Serious Eats: http://www.seriouseats.com/recipes/2009/10/the-blue-label-burger-blend-recipe.html It sounds great, but it calls for ground oxtail, which does not ...
1
vote
2answers
1k views

substitute beef for lamb?

I have a lamb pinot noir sauce recipe that I use for lamb chops all the time. I would like to use with short ribs instead. can I merely substitute beef stew meat for the lamb stew meat, and be ...
9
votes
1answer
1k views

How do I pick the best fillet mignon at the supermarket?

What should I look for when I'm at the store picking out fillet mignon? How can I tell by look which pieces are more likely to be higher quality pieces of meat?
15
votes
4answers
3k views

Is there any cut of beef that's close to Kobe beef?

I have had the real thing in Japan and it was fantastic and very expensive. I don't usually eat steak at all. The Kobe beef steak was the first I ate in my entire life. It was very tender and tasty, ...
3
votes
1answer
324 views

How are beef cuts labeled in Russian?

I looked up cut of beef on Wikipedia. There are no Russian names for cuts. I'm wondering what they're all called in Russian.
2
votes
3answers
182 views

Best beef joint for slow cooker

I'm wondering what beef roasting joints will come out of the slow cooker best? I'd like to be able to slice it rather than pull it though. I've tried before with Brisket, it was delicious, but fell ...
2
votes
1answer
250 views

Should cold turkey and roast beef be heated before putting on the gravy?

I bought some good quality roast beef and turkey carvery style. However they are both cold, so I want to add gravy. I don't know if I should warm the meat before putting the gravy. Another ...
3
votes
1answer
221 views

What are the chunks of connective tissue on soup bones? (And can I use them?)

I just finished making a beef broth stew with a big ol' soup bone. I left the random scraps of muscle and stuff attached to the bone while it cooked, and now I've fished out the non-muscle bits. They ...
4
votes
2answers
1k views

Why the Australian Tomahawk steak is larger then US?

If you do a search for Tomahawk steak on Google Image, you will see two very different Tomahawk steak, the US ones, some simply referred it to Rib Eye Bone-In French Cut, are much smaller, with ...