4
votes
1answer
77 views

Using cueritos (Pork Rinds) for ground beef

Can I use cueritos as my fat to make burger? I usually use pork fat but my butcher was out today so I bought 2 pounds of this delicious stuff.
0
votes
0answers
21 views

what is the best way to keep beef tender? [duplicate]

I have one pack of beef stew meat & 2 packs of beef shoulder ranch steak strips . I am planning to cook them with a brown gravy (and other spices) type of sauce and serve with noodles. My question ...
1
vote
3answers
206 views

How is this kind of cattle called?

I've heard of beef, not specifically "veal", where the animal can be older but has had mostly a milk diet and been restricted of physical movement, preventing muscle development, making for softer and ...
8
votes
1answer
938 views

Is it safe to throw frozen meat in marinade?

What if I don't wait for it to defrost. Does it affect taste in a bad way? Or is it unhealthy? How does it compare to thawed meat?
-1
votes
1answer
513 views

Steak has bits of horrible bitter/liquid like chunks of meat

When I cook round steak most of it comes out fine, but as I eat it bits of it (every four or five bites) I come across this one bit where when I bite in I feel a horrible tasting liquid type thing ...
1
vote
2answers
2k views

Minced beef or lamb clumping - how to stop it

I've noticed that sometimes, I'll cook mince and providing I stir and chop the meat, it doesn't clump, but sometimes it does clump and I can't seem to work out any kind of pattern for when it does ...
7
votes
1answer
643 views

3D meat cuts references?

I always have trouble reading the diagrams that indicate the cuts of meat. It's hard to tell how deep the cuts go, etc. Are there any 3D diagrams out there? This blog entry has a cross section of the ...
2
votes
1answer
2k views

Is smoked beef cooked 100%

For the first time in my life I tasted smoked beef. It tasted mostly like ash. It didn't have any raw taste but just wondering when meat is smoked, does it get cooked thoroughly?
2
votes
3answers
701 views

Kabobs to Fajitas - how to make the meat tender

I made a bunch of kabobs. Now I want to turn the leftovers into fajitas. How can I keep the meet tender for the second dish? I'm using beef and chicken. The kabobs were (slightly over) cooked on a ...
1
vote
3answers
470 views

Side dish for beef tartare [closed]

In my country beef tartare is typically served with oil-fried brown bread with garlic paste on it. This is both very caloric and heavy on the stomach, not to mention the bad breath afterwards :-). ...
2
votes
1answer
723 views

What is the ideal way to prepare (and the type of) beef for a homemade meat pie?

What is the ideal way to prepare (and the type of) beef for a homemade meat pie? I'm really interested in .. 1. whether there is a certain preference for the type of cut to use. 2. how much you ...