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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5
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5answers
15k 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 ...
5
votes
2answers
93 views

What makes a really good marrow bone?

Every now and again I really crave some crustinis with marrow. I've had mixed success trying to find the ones where the marrow can easily come out. There's usually sinewy ossificans and it makes it ...
2
votes
1answer
53 views

Which cuts of beef are suitable for slow cooking methods?

If I want to simmer or braise a piece of beef for a few hours, how do I choose suitable meat? Which of the usual cuts are great, which are adequate, and which ones will just turn tough? It would be ...
1
vote
2answers
105 views

Can I substitute a beef round rump roast for brisket?

I am making a slow cooker recipe that calls for beef brisket. Unfortunately, my grocery store only had obnoxiously large cuts of brisket so I just grabbed a reasonably sized beef round rump roast. In ...
5
votes
2answers
303 views

Should I brown meat for stew?

I always look through the comments on recipes I find online that I want to try. The comments are usually helpful and give great tips on how to make the dish even better! I recently found a great ...
9
votes
7answers
80k 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 ...
20
votes
10answers
7k 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 ...
4
votes
1answer
15k 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 ...
2
votes
3answers
599 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 ...
3
votes
2answers
222 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 ...
8
votes
2answers
3k views

Soaking beef in water

I've begun cooking Asian food in the past year or so, and in many Korean and Chinese beef recipes, I see instructions to soak beef in water. Just plain water, not salt water or anything. And every ...
2
votes
5answers
10k 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 ...
13
votes
2answers
252k 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?
0
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0answers
41 views

Is this meal now ready for the garbage disposal? [duplicate]

Can you eat cooked corned beef and cabbage that has been left out overnight?
0
votes
1answer
54 views

Right stock color

I did beef stock for two times, with more-or-less same ingredients/steps, but the resulting color was different. For the first time, the color was amber, for the second time, it was brownish. What ...
25
votes
4answers
39k 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.
10
votes
8answers
24k views

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 ...
2
votes
9answers
10k views

What is the correct French word for brisket?

What word can I use to accurately describe brisket of beef in French? I usually go to the butcher with a chart of US beef cuts and point to it but it neer seems to correspond to the same piece. Does ...
4
votes
2answers
195 views

Is it better to add roasted vegetables into beef stew?

Hoping to create a heartiest stew, I was thinking of roasting my carrots, okra, and sweet potatoes. Will it create any substantial change in flavor?
-1
votes
1answer
70 views

Temp and times for roast beef 2.3lbs [duplicate]

What oven temp and time is required to get medium rare
2
votes
3answers
251 views

Why does my roast beef smell wonderful but tastes bland?

My crockpot roast beef has the best aroma ever but the flavor of the finished product is only average. I had a 4 pound tri-tip roast and seasoned it with the usual onion, garlic, worcestershire sauce, ...
3
votes
2answers
2k 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 ...
1
vote
1answer
97 views

Thawed meat can we refreeze [duplicate]

Our freezer was accidentally switched off approx a week ago and it was full of beef which had been frozen when very fresh will it be safe to refreeze
0
votes
1answer
91 views

What kind of steak is this?

I'm trying to identify what this steak is typically called, so I can know whether I am trimming and preparing it properly. I've been unable to find any photos of similar cuts. I recently purchased a ...
-1
votes
1answer
104 views

Can I fix a chewy beef joint after it's already cooked and sliced?

Now I have cooked the beef joint & it's cut up into thin slices is there anything I can do to make it less chewy. Editor's note: let's assume this is some kind of cut meant for roasting, ...
9
votes
6answers
8k 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 ...
0
votes
0answers
21 views

Beef dripping - how long can it safely be kept for in the fridge [duplicate]

I buy beef dripping in tubs from the butcher - usually use a teaspoon when making a roast or a cottage pie. It never seems to change colour, or smell; so how long is it safe to keep for?
4
votes
5answers
337 views

How to cook beef shank so that it is fall-off-the-bone tender?

I bought several one-inch beef shank cross-sections from the local supermarket. It looks like concentric circles, with a inner circle of bone and an innermost circle of marrow. I put the shanks in a ...
6
votes
4answers
37k 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. ...
0
votes
1answer
66 views

How do I render large quantities of suet?

I am trying to render 100lb beef suet to tallow as well. How can I do this efficiently? Should I use stove, crock pot, or stove pot? How many pounds should I render in each batch? Do I need to add ...
4
votes
3answers
3k 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
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 ...
1
vote
1answer
531 views

Sous vide timing for prime rIb

I'm looking to sous vide a boneless, 6 lb rib roast, for NYE. If I set the temp for 136f*, how long should I leave this to cook? My thought was 6 hours, but that's just based on experience and not ...
4
votes
1answer
111 views

Keeping beef jerky dry?

I made some beef jerky, and I am wanting to mail some to family and friends. I don't have any of those silica gel packets to absorb moisture - is there anything else I can put in the baggie that will ...
-1
votes
1answer
428 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 ...
0
votes
2answers
5k views

How long should a 4-5 pound rib roast take in an infrared cooker?

I'm going to attempt to cook a 4-5 pound rib roast in an infrared cooker. Specifically, a Big Easy Infrared Turkey Fryer. Everything I've read says that it's done when it's done. I understand the ...
2
votes
8answers
11k views

What can I do to add more flavor into my beef barley soup?

This time around my beef barley soup is tasting a bit on the plain side. It has the right amount of saltiness but is lacking in the flavorful department. The ingredients used thus far have been: Beef ...
0
votes
2answers
74 views

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, ...
2
votes
4answers
16k 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 ...
5
votes
4answers
12k views

What cut of beef is “fillet of beef”?

I usually cook vegetarian dishes because it's easier for me although I'm a huge carnivore. I'm taking a stab at this steak sandwich recipe which calls for "fillet of beef". What does that mean? Which ...
17
votes
6answers
5k 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 ...
7
votes
2answers
4k 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 ...
4
votes
2answers
1k views

Corned Beef in a slow cooker?

I have my corned beef cooking in my crock pot for about 6 hours on low. Should the meat be falling apart by now? It is still one big hunk of meat. I thought it would be ready in about 1.5 hours. ...
24
votes
7answers
112k 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 ...
2
votes
2answers
686 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 ...
5
votes
3answers
2k views

How can I determine fat content in beef?

I'm looking to determine with as much accuracy as possible (without buying specialized equipment) the fat percentage of ground beef. Is anyone aware of a method that will get me reasonably close? I ...
8
votes
1answer
588 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?
3
votes
1answer
163 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 ...
0
votes
0answers
220 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 ...
0
votes
1answer
53 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.