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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Making Beef Stock

I just purchased some nice beef marrow bones. What I'd like to do is make myself some beef stock for soups and whatever else. Now I'm planning on making a Mirepoix and then adding the bones and then ...
6
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2answers
11k views

How to cure beef jerky with a minimum of salt?

I just made a batch of jerky last weekend. I used the packet that came with the dehydrator. Marinade for 4 hours, dehydrate at 160 for 14 hours (12 for smaller peices) It turned out excellent! (I did ...
9
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4answers
15k views

Is it okay to salt beef before or while cooking it?

I recall reading that you should not salt beef until after it is cooked or it will dry the beef. Yet I see recipes that call for salt in a beef marinade. Is it true that you should only salt beef ...
7
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4answers
128k views

How to cook fall-off-the-bone beef spare ribs in oven or on stove top?

All, I would like to cook spare ribs to a fall-off-the-bone consistency. I don't have access to a grill. I know how to do that with pork shoulders (dry rubbed, then uncovered in the oven at low ...
7
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3answers
947 views

How can I efficiently render 100 lbs of suet into tallow in a home kitchen?

As I mentioned in another question, I'm about to undergo a 100 lb suet-to-tallow rendering process. The problem is, as much as I love tallow, I've never rendered suet myself before and I have a ...
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3answers
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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
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5answers
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Chuck or “stew” beef labeled in the super market

Preliminary So I found this simple pot roast recipe here. I have cooked this plenty of times, but for some reason lately, the 'stew' or chuck roast beef is turning out to be too fatty (as it is ...
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12answers
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Is there a difference between Kansas City strip and New York strip?

Wikipedia gives the impression that Kansas City strip refers to the same cut as New York strip. Are they really the same cuts? If so, which name is more "authentic"? And if not, what's the difference ...
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3answers
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cooking beef roast on a spit

I will be having a graduation party for my twin daughters in june and i want to cook some large beef roasts on the spit. Although i have cooked plenty of beef briskets, prime rib, and sirloin roasts, ...
3
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3answers
97 views

Making stovetop potroasts

I just made a pot roast on the stove, vaguely following this recipe. My altered ingredients list would look something like this: some quick sprays of oil on the saucepan and meat while searing ...
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3answers
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Should beef jerky be cut with or across the grain?

Recipes seem to be split down the middle of whether or not meat to make jerky should be cut with the grain or across it. What is the difference in the final product when cutting with vs across the ...
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2answers
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What is the purpose of turning a pot roast (and can I do without it)?

I recently bought a big outside round oven roast that was on sale for cheap. I've made plenty of roasts before, but I don't remember having used this particular cut, and it seems to have a reputation ...
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3answers
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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 ...
6
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3answers
11k views

Why is my chuck roast dry?

Our chuck roast came out tender but dry. Why? We used the Beef in Barolo recipe from Americas Test Kitchen: - 2 lbs chuck roast seasoned with salt and pepper - Cooked at 300*F for 3 hours in a full ...
5
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2answers
11k 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?
3
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2answers
250 views

How can I make the best use of prime beef?

I generally buy Choice grade beef, but will sometimes spend the extra money and buy Prime. How should I prepare Prime beef so as to take proper advantage of the additional tenderness, marbling and ...
3
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3answers
583 views

Oven Jerky a Possibility?

I was thinking a lot about comments on my posts that claimed that the oven would dry out foods meant to be cooked on a stove. This got me thinking that I could make beef jerky in the oven. Any tips, ...
6
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3answers
15k views

How do I adjust the cooking time for two joints as opposed to one?

I have a recipe for roasting sirloin of beef. It calls for a 1.5-2kg piece of meat. I couldn't find a piece this large, so have two half sized joints - one about 950g, one about 700g. My recipe tells ...
2
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2answers
9k 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?
2
votes
1answer
991 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 ...
7
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1answer
1k views

Is beef 'aged' in vacuum packed bags?

I got some beef this weekend with the following label. This label is obviously not aimed at the consumer, but as I was after a single piece, the guy behind the counter gave it to me in its original ...
9
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7answers
15k views

Help with ground beef seasoning: flavors are weak

So I routinely serve up very simple style burritos in my apartment (beef, sour cream, cheese and white flour tortillas), and I've grown well past the days of using pre-mixed seasoning packets to ...
5
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3answers
6k views

What is the difference between Prime Rib and a Standing Rib Roast?

What is the difference between Prime Rib and a Standing Rib Roast? (and a "rib eye roast" while you're at it)
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3answers
8k views

How can I stop roast beef drying out?

I've bought a beef joint for roasting but it doesn't have much fat around it. How can I stop it drying out?
4
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7answers
6k views

What can I do to thicken the mixture in a meat “cup?”

I've got a pound of ground beef in the refrigerator that I need to use by tonight, and have been eating pasta and hamburgers in unusual abundance lately so my usual standbys of ragù and patties are ...
7
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1answer
661 views

Other Wagyu cuts beyond steaks

I recently had the pleasure of a Wagyu sirloin steak and was blown away by the flavour and texture. At the cost it's not exactly the type of food you could have every week but what I wanted to know is ...
6
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1answer
2k 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?
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2answers
284 views

Does chopping steak negate the benefit of using better meat?

A sub shop I liked to go to in college offered two kinds of cheesesteak: the "'regular' cheese steak sub" and the "Filet Mignon steak sub." The only difference between the two was the cut of meat ...
6
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1answer
15k views

How many pounds of fresh beef does it take to make a pound of beef jerky?

Beef obviously loses water when you dehydrate it to make beef jerky. What's the ratio here? Does it take two pounds of fresh beef to make a pound of beef jerky?
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3answers
7k views

Fat contents from different types of ground beef when drained

At the grocery store, they've got different types of ground beef: ground round, ground chuck, ground sirloin, etc. They each have different fat percentages. Anything from 70/30 (30% fat content) to ...
5
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1answer
696 views

Techniques for cooking beef shin in the piece

I have a large (1.5kg/3lb) piece of beef shin, in the piece with skin on. I normally use beef shin for stews, but I would like to try slow-roasting or pot roasting it in a single piece. Have you ...
14
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2answers
376k 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?
6
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2answers
4k views

Beef Wellington - how to get it (especially the pastry) right?

I'm thinking about cooking Beef Wellington this upcoming weekend for six adults and three kids. I've made it, with ok-ish results, before, but the trick is always getting the pastry right. Not too ...
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10answers
36k views

What are some alternative wines for Boeuf Bourguignon?

Traditionally a Burgundy wine is used for Beef Bourguignon. What are alternative replacements for this dish?
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5answers
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What to do with the fat rendered when making beef stock?

I just made beef stock and after cooling the stock in the pot I skimmed the solidified fat off the surface and the walls of the pot. Since I often read 'keep duck fat' when making duck stock/broth and ...
4
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4answers
4k views

What are the best cuts of meat for grinding burgers?

I recently bought the grinder attachment for my Kitchen-Aid mixer. I tried grinding some chuck steaks but it was tedious as I constantly had to clear out stringy tendon/gristle pieces (not sure of the ...
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10answers
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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 ...
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3answers
3k 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?
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5answers
24k 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?
11
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4answers
7k views

To sear or not to sear - slow cooking beef dishes

I want to make beef goulash in my slow cooker (first time). The instructions call for adding the beef as is. Something in my gut (rightly or wrongly) tells me to sear it first. Will it turn out ...
5
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4answers
888 views

Is there a way to make Beef Jerky at home?

I would like to make beef jerky at home, is there a way to do this?
6
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5answers
2k views

What is a cheap but good cut of beef for grilling?

If I grill filet mignon it comes out tender and easy to cut and delicious of course but no matter what other cut of beef I grill it's like eating leather. I've read about "salting" the meat for ...
26
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7answers
143k views

Is ground beef that was in the refrigerator for two weeks and has turned brown still usable?

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 ...
4
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1answer
513 views

How do the various methods of roasting beef compare?

I can think of 3 ways to roast beef: Rotisserie Oven Regular Oven BBQ What are the pros and cons of each?
11
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4answers
9k 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?
14
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5answers
3k views

Beef Broth - What Went Wrong?

Home-cooked Phở is my white whale. Anyway, before I can cook Phở, I need to be able to make beef broth, and so far I've failed completely. My broth is greenish-gray in color, mostly flavorless, and ...
17
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7answers
7k views

What is ground beef?

I keep hearing about Ground Beef, but I'm from Australia and I've never actually seen it before. Is it the same thing as Minced Beef? Or different? Is Minced beef an acceptible substitute if they're ...
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3answers
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BBQ Beef Brisket on a Propane Grill?

Is it possible to make really good beef brisket, with a smoke ring and everything, on a Propane Grill? A good charcoal grill/smoker is on our list of things to get, but it's probably not going to ...
4
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3answers
631 views

What is braising?

I have a habit of buying braising steak, when intending to stew some beef (be it to eat as a stew, or to later use as a pie filling), but I've always wondered what braising actually is?
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4answers
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Is wagyu beef suitable for amateur cooking

I love steak and I've recently had wagyu beef at a local restaurant and it was delicious and unlike any other steak I've tasted. I noticed that a local supplier sells wagyu beef and it's close to ...