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.
9
votes
8answers
18k views
Is it safe to cook a steak that was left out (raw) for 7 hours?
I left a round steak out for 7 hours in a container of cold water. It was wrapped very well, hadn't been opened yet.
Is it ok to cook this? I planned on cooking it in the crockpot for 8 hours.
23
votes
4answers
10k views
What is the internal temperature a steak should be cooked to for Rare/Medium Rare/Medium/Well?
I'd like to know when to take my steaks off the grill and please everybody.
7
votes
3answers
3k views
Why does my steak turn out well done when the temperature probe says it's only rare?
Is it because I used a poor cut of meat? Did I not cook it fast enough? Should I have removed it from the heat sooner? Is my cut too thick? Is my temperature probe too conservative?
5
votes
1answer
1k views
How to cook eye of round roast?
What are my options for cooking an eye of round roast? What's the best way to cook this cut of meat to minimize the potential for it to dry out?
4
votes
2answers
2k views
What is the best cut of beef to use for stews?
What cut of beef should I use for a beef stew? I heard that you want a little bit of fat in the meat, but what part the animal is best to use?
22
votes
12answers
16k views
How to stop meatballs falling apart when frying
I tried cooking meatballs as a change to what I usually cook but I found that they didn't stay together when being fried.
I made the meatballs with about 500g of mince, a chopped onion, some herbs ...
8
votes
7answers
36k views
Cooking beef: how to make it tender?
I have been trying to sauté beef and make pan sauces, but the meat seems to always become somewhat dry and chewy. How do I avoid this? I have the same issue when stewing beef in a slow cooker or dutch ...
19
votes
9answers
4k views
How do you cook grass-fed beef so it is not tough?
I recently went to a farmers market and bought some grass-fed beef. I went with what we normally buy, and got a couple of bone-in thick cut ribeye. I typically prepare this by liberally applying ...
19
votes
5answers
57k views
Is ground/minced beef bad if it turns brown in the fridge?
I bought some ground beef around 2 weeks ago and used half of it, putting the rest in a freezer bag in my fridge (not the freezer). It has since turned brown (not red, as when I bought it).
Is it ...
5
votes
2answers
6k views
How to Reheat Beef Tenderloin?
I have a Tenderloin that was roasted to medium and seared. How can I best reheat it without it getting dry and tough?
2
votes
2answers
1k views
Cooking Cheap Cuts of Beef
I've been trying to find a relatively quick way to prepare eye of round "steaks" (really just slices of a roast), so that they are tender and juicy, but not falling apart. The goal is to avoid having ...
0
votes
1answer
696 views
What kind of sauce can I make for beef liver? [closed]
I boil the liver in order to be healthier but a own variant is to heat it on a pan afterwards.
I made sauce using garlic, onion and tomatoes. Do you have other sauce suggestions or modifications of my ...
5
votes
2answers
70k views
To which internal temperature should I cook beef for rare/medium/well done?
I am going to cook a beef roast: To which internal temperature should I cook it for rare/medium/well done?
17
votes
5answers
9k views
How safe is steak tartare?
How safe is steak tartare?
What can I do when preparing it make sure it is safe to eat?
10
votes
1answer
758 views
What is the difference between various cuts of steak?
I'm sure each has their own differences in texture (and cost) but don't really know exactly what they are or what they are best used for. I like bone in ribeyes so I haven't bothered to try ...
5
votes
1answer
2k views
Can I store suet or home-rendered tallow at room temperature for a year?
This weekend I will be in possession of 100 lbs of beef suet (which I'll be getting from a butcher friend) and plan to render it into tallow. I can't even begin to imagine exactly what this amount of ...
3
votes
3answers
654 views
Anyone for milk soaked minced beef?
Rex Stout has a recipe for "Broiled Georgia Ham" where the ham is soaked in milk for an hour. Elsewhere I have read that you can soak chicken livers in milk before sautéing them.
Having read a ...
3
votes
3answers
1k views
How does roasting beef in a rotisserie compare to doing so in a regular oven?
When I prepare roast beef at home, it's never as good as the one prepared with a rotisserie.
What is the difference between a roast beef cooked in a rotisserie, and a regular oven?
2
votes
2answers
4k views
Stew beef, overcooked or undercooked?
If my stew beef is tough (it's been on a small flame in liquids for about an hour), does it mean that it is overcooked, or undercooked?
