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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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 ...
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2answers
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Roasting this beef

I have a 10.95 lb "round sirloin tip knuckle," USDA Select, half of which I want to roast in a conventional electric oven. As few online recipes have this specificity (especially for this grade, cut, ...
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2answers
162 views

How do I render large quantities of fat?

Suppose I have many pounds of fat to render. (Sometimes people have 100 pounds!) How can I do this efficiently? Should I use a pot on the stove, a slow cooker, or the oven? How many pounds should I ...
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2answers
2k views

What sous vide parameters for entrecote?

I want to cook an entrecote using my sous vide waterbath. The piece is approx. 5cm thick and currently frozen. I would like it to come out as medium-rare. It has a quite a bit of fat on it. At what ...
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1answer
251 views

Why does the beef in Goulash need to be floured and brown before cooking?

In most recipes example from BBC, in making a Goulash, a step is to brown/fry lightly the beef in flour before the stewing steps. Why is this done? Since the beef will be in a liquid it can't be to ...
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0answers
303 views

What is the key to making beef soft? [duplicate]

I bought chuck roast beef from the store but when I cooked it for my beef noodle soup, it was a little hard. My mom told me sometimes adding salt will suck out the water amd make it hard. I'm not ...
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1answer
2k 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?
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1answer
65 views

How many peppercorns to a 2 litre Beef Casserole? [closed]

In slow cooking I would like to know the amount of peppercorns to add to a meat stew or casserole please, I don't like it too peppery.
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2answers
319 views

How would I go about recreating beef/hamburger taste/umami, strictly vegan?

I've begun to experiment with creating the perfect vegan hamburger. Hamburgers was something I held very dear before I stopped eating meat and I haven't been able to find something that even comes ...
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2answers
1k views

A Substitute for beef shanks?

I'm from Mexico, and a very popular dish over there is "Caldo de Res" (Beef broth), and it's made with beef shanks, but I haven't been able to get it where I live, not even in local butcheries. I ...
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1answer
345 views

Browning Beef Stew (safety question)

I'm making beef stew in a cast iron dutch oven for the first time. I have some stewing meat, and have oiled the bottom of the dutch oven. The problem is my cast iron dutch oven is a small size, so ...
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1answer
113 views

What is an alternative in Feijoada to smoked ham or beef?

While smoked ham and beef are great, are there alternative ingredients that can still impart the 'smoked' flavoring?
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8answers
41k views

What can I do with an arm roast?

I have not had good luck with this tough lean cut so far. I usually get it when I buy in on a grass-fed cow. Braising it they way I normally braise cuts of beef in wine makes a very dry unappetizing ...
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1answer
9k views

What is the difference between French and British cuts of beef?

What is the difference between French and British cuts of beef? I am told they just butcher the animals dfferently. Certainly the cuts don't seem the same. For example is faux fillet really exactly ...
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5answers
30k views

How should chuck roast be grilled to maximize tenderness?

Forgive me if this question has been asked before, I did a search and did not find it. I have cut up a chuck roast into steak slices (relatively thin, maybe half an inch), tenderized it and marinated ...
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1answer
695 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 ...
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3answers
338 views

Kobe beef in the U.S?

Recently moved to the bay area, and it seems that everyone is advertising "Kobe beef burgers" on their menus. As someone who has been in Japan and tasted the real thing, it's quite clear to me that ...
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2answers
3k 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 ...
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1answer
26k views

Why did my roast beef turn out chewy and not tender? Where did I go wrong?

I recently made an Oven Round Roast in the oven and I followed directions quite well. I would really like to know where I went wrong. The roast was 1.4kg and relatively round in shape, it was also ...
3
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1answer
376 views

Was my bone marrow broth boiled too long?

I've been making beef broth regularly but last night I forgot to turn my crock pot to low and the bones boiled all night. Does anyone know if this is ok or should I toss the broth And start over? I've ...
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1answer
249 views

Chuck Roast, Beef Broth, Onion and Potato. Can this work?

Can I simply throw all these ingredients together in my cast iron skillet and cook in the oven? Potential pitfalls, seasoned advice?
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3answers
8k views

How should one prepare beef heart?

I've got one in my freezer. The whole heart. After a cool defrost... How should I cook this heart o' cow? Steaks are the only application that come to mind.
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2answers
276 views

Extraordinary Beef Gravy?

I recently overcooked a rib roast – not badly, but into the “well-done” class. The roast itself was still OK – but the gravy…the gravy was fantastic. I can only assume this is because I cooked a lot ...
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3answers
2k views

Should I keep the meat boiled off of bones when making beef broth?

I am making a simple beef stock from the leftover bones from a New York cut roast beef. Beyond adding a mirepoix and boiling the bones for three hours I'm not doing anything special. When I make stock ...
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1answer
570 views

What types of cuts of meats are ideal for (beef) stew? [duplicate]

Possible Duplicate: What is the best cut of beef to use for stews? I had a conversation with a cruise passenger on my most recent vacation and he spoke a bit about stew. It inspired me to ...
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2answers
474 views

Storing beef for 3 days

I've just bought some fresh rump steak to make beauf bourguignon in 3 days. Can I keep it in a fridge or do I need to put it in a freezer?
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7answers
15k views

Mushroom replacement in Beef Wellington

I saw a great recipe for Beef Wellington on Serious Eats that I'm eager to try. However, my roommate does not eat mushrooms (both because he dislikes the flavor and because he had a bad experience as ...
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1answer
2k views

The best way to roast silverside of beef in th oven?

I have a fairly large piece of beef (2.4kg) with very little fat on it. I was wondering what the best way to roast without drying it out would be please? I know the temptation is to say that it needs ...
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2answers
164 views

Does marinading preserve food's freshness

I have 2 questions; 1 is very general, and one is very relevant to my current situation but both are about the same thing. So, I defrosted a topside of beef over Saturday night/Sunday morning. It is ...
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1answer
765 views

Why isn't the beef fat in my chili melting?

I'm making some Texas-style chili ("beans optional" :) for the second time, and the fat on my brisket just does not want to melt. As the recipe instructs, the chili sits on the stove for 4+ hours at a ...
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1answer
485 views

Can I use mulled wine for deglazing a beef stew?

In the middle of preparing a beef stew when I realised I have no red wine (I may or may not have drunk it all, you can't pin anything on me!). I have copious amounts of mulled wine though. Will this ...
3
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1answer
546 views

Why did my brown beef stock end up yellow?

Over the weekend I attempted a brown beef stock for the first time. I roasted (from frozen) a couple of kilos of beef bones in the oven for an hour or so until they were a deep brown colour all over. ...
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4answers
59k views

Stewing beef - how long is too long?

From what I understand, the cooking process melts the collagen, turning it into gelatin and making the meat more tender. However, the process also tends to cook the meat itself, making it tougher. ...
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0answers
883 views

What cut of beef do most restaurants use for carving roasts [closed]

I love the roast beef at cafeteria's such as Furr's & Picadilly.. What cut of beef
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2answers
880 views

Cooking two pieces of meat in pressure cooker

I know that I need to cook beef for 15 minutes per pound (500 g) in the pressure cooker for well done. So one 4 pound (2 Kg) roast would cook for one hour. But what if I cook two 2 pound (1 Kg) ...
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2answers
3k views

Cooking minced/ground beef with a jar of sauce

Backstory: I've never really lived independently before (even during college) and I've never really had to fend for myself much, so please forgive this elementary cooking question. I have about 1kg ...
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1answer
6k views

Fastest Way To Cook Bottom Round Roast

I have a 2.7 pound block of Angus beef bottom round roast that I need to cook expediently (meaning not 7-8 hrs in the slow cooker). What's the fastest way to prepare this meat without it tasting too ...
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1answer
566 views

how do you rest your steak after cooking [duplicate]

Possible Duplicate: How to rest meat but not let it get too cold? I have been over the last year perfecting the home cooked steak to my liking and have read with interest the questions and ...
3
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1answer
2k views

Why do my teriyaki steaks come out hard and dry?

I have tried to make Teriyaki steaks (beef) and they come out dry and hard. They have been marinated with the Teriyaki sauce as instructed by various recipes but in the end the steak has taste but no ...
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2answers
326 views

Recreating a Mexican spice blend I have bought

I previous bought a pre-made spice blend from a health food store which I absolutely loved however its $5 per 30g which is pretty expensive so I was thinking I would try and recreate it. The ...
3
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1answer
308 views

Steak qualities/beef grades in Canada?

In his answer, @hobodave describes the three grades of beef available in the States: Select, Choice, and Prime. He further points out that most supermarkets only carry Select grade. What are the ...
4
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1answer
352 views

Can a broiler function as a grill substitute when making kebabs?

When grilling is not option, but broiling is: Can a broiler + broiler plate function as a substitute for a grill when making kebabs? If so, what must I do to prevent overcooking beef, lamb and/or ...
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2answers
1k views

What cut of short rib do I have, and how do I prepare them?

I have beef short ribs that I'm not sure how to prepare. I'm not even sure what cut they are. They consist of only bone and intercostal meat. The blade fat and meat have been removed. They are then ...
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2answers
335 views

What precautions should be taken while cooking a thin steak?

I went to the Halal butcher the other day and asked for steak, except what I received was more like thinly sliced beef. What can I do with this on a barbeque? Will it cook the same? How can rescue ...
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2answers
3k views

Is it safe to overcook beef or other meat?

When making hamburgers, I prefer to grill the beef until it is very dark and the outside is entirely black. I know that it is dangerous to eat beef that not cooked enough, but is there any hazard in ...
2
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3answers
16k views

Preventing a burnt burger patty when pan frying

So when I cook the burger patties on a frying pan (I lack fancier methods of cooking them), the bottom tends to get burnt pretty black. Yet when I bite into the burger, you can see that it's only a ...
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2answers
2k views

What is the difference between pot roasting and braising?

I'm looking at this guide for cooking cuts of beef: http://www.newworldfrontiersman.com/wp-content/uploads/2011/11/1288720744352.jpg and some are supposed to be braised, while others are supposed to ...
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5answers
3k views

How can I spice up ground beef without using pepper?

I cooked up some good-quality minced beef yesterday with salt, onion, and breadcrumbs. (I wrapped it around hardboiled eggs and baked it.) I didn't use any pepper because I have allergies, and I ...
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3answers
7k views

How can I make shredded beef?

In Australia, shredded beef is not something you can buy easily. I haven't seen it anywhere except in restaurants. I would like to know how I can make my own restaurant quality shredded beef; the ...
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5answers
13k views

How do I make the beef in my beef stroganoff more tender?

Tonight I prepared some beef stroganoff with a recipe from allrecipes.com as a rough guide. It came out really well, except that the meat was very tough. I bought the meat pre-cut as "stew meat," as ...