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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2
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3answers
41k views

How long does grease take to go bad/rancid when sitting out?

If I make a skillet full of bacon, how long can I leave the grease sitting out before it is unsafe/rancid? Is the answer different for ground beef grease?
-1
votes
0answers
23 views

Does the argentine really produce the best beef in the world? [on hold]

I have been reading about Kolbe beef and on more than one occasion I have heard that it is the best beef outside of the Argentine. If this is really so what makes the beef Argentina produces so ...
12
votes
14answers
54k 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 ...
3
votes
1answer
60 views

How should I pre-cook a burger to be micrwaveable?

Start with a generic 1/3rd lb patty of ground beef, either frozen or fresh. Normally I follow the advice from How do you grill a perfect burger?, however, I want to make many. How can I cook and ...
12
votes
2answers
2k views

What makes frozen burger patties bland?

This has confused me for a while: it's observable that a lot of all-beef burger patties from grocery stores and fast food joints taste dull compared to homemade ground beef, but is the key difference ...
8
votes
2answers
15k 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 ...
6
votes
5answers
1k views

Is this a true? You should use garlic with pork and ginger with beef and never vice versa?

"You should use garlic with pork and ginger with beef and never vice versa." This is coming from my dad who says that fact has been handed down from generations and generations of Chinese ...
0
votes
2answers
58 views

Using frozen mince beef [duplicate]

I forgot to get my mince beef out of the freezer to cook tonight, so it's still frozen...Can I cook it straight from frozen or does it need to fully defrost?
4
votes
1answer
6k views

Can Kebabs be frozen?

I have made why I fear is far too many beef and pepper and onion kebabs for a party. Can I freeze any of them beforehand, or will the vegetables be mushy when thawed? Is there a better way for me to ...
6
votes
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?
3
votes
2answers
190 views

Sous Vide Strip came out medium well, what did I do wrong?

I picked up two NY Strip steaks, about 6 oz each this weekend with the hopes of showing off how awesome my new sous vide circulator (Anova Precision Cooker) with a nice medium-rare steak. I pre-heated ...
7
votes
4answers
12k 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 ...
4
votes
2answers
101 views

What is the best way to cook the beef cut “nerveux gite”?

In France, just bought a beef cut of meat named "nerveux gite a bourguignon", planning to cook it in the slow cooker. However, it seems incredibly tough! What's the best way to prepare it?
10
votes
4answers
74k 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. ...
1
vote
2answers
130 views

Will a pineapple marinade reduce a beef roast to paste?

My butcher gave me this warning: Make sure you don't soak your beef in a pineapple marinade, stick to brine. I tried it with pineapple once and I ended up with a paste. Now seems too incredible ...
2
votes
9answers
20k 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 ...
4
votes
2answers
202 views

What cuts are “stir fry beef” and “stewing beef”?

I've seen beef chunks in the store labeled as both stir fry beef and stewing beef, but neither indicate what actual cut they are. I imagine it might vary by brand but what are these usually? Are they ...
2
votes
1answer
989 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 ...
5
votes
2answers
225 views

Cooking beef for pepper steak

From American-"Chinese" restaurants, I usually order a dish called "Pepper Steak with Onions". This seems to be a simple enough dish, mostly a straightforward stir-fry, except for one unique ...
-1
votes
1answer
224 views
5
votes
8answers
61k 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 ...
10
votes
7answers
18k 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 ...
2
votes
2answers
211 views

Why won't my ground beef thaw?

I put ground beef in the fridge 3 days ago and it's still frozen! Why isn't it thawing like normal?
5
votes
5answers
5k 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 ...
0
votes
1answer
39 views

Will it wreck the dish if I pre-soak beef in brine, and then slow roast with Marsala? [closed]

I've found that pre-soaking my beef in brine helps to break down the fibres, making the subsequent roast tender. I've found a recipe for slow-roasting beef with Marsala. I'm wondering if I can ...
1
vote
2answers
89 views

My small chuck roast was dry

How long should I braise a small beef chuck roast, about 1 pound, on top the stove? Does it need to be totally immersed in liquid?
0
votes
1answer
52 views

Refrigerated Beef Brisket [duplicate]

I bought some prime trimmed beef brisket on March 9 with a sell by date of Mar. 12. It was kept in the frig in its foam/plastic wrap container until Mar.16. There was some odor when I opened it up and ...
1
vote
2answers
183 views

Braised short ribs differ in texture when on stove top vs in oven

I've made braised beef short ribs several times previously and I've found that when they're braised on a low flame in a cast iron pot over the stove, they ended up being more tender compared to those ...
1
vote
1answer
157 views

Maximum cooking time for beef joint in slow cooker?

I usually cook a joints of beef by browing it in a pan and then putting it in the slow cooker all day (about 8 hours) completely submerged in stock. At the weekend I have family coming over, so the ...
0
votes
0answers
19 views

Unrefrigerated raw beef almost 6 hours [duplicate]

I left raw marinated beef unrefrigerated from about 4:20-9:50, so about 5.5 hours... It was about room temperature when I touched it It was also only about one serving in a tight ziplock bag I asked a ...
4
votes
4answers
253 views

Extremely Tender Hospital Beef

My dad was recently in the hospital for intestinal surgery. While he was recovering they served him some beef that he was very surprised to find incredibly tender. He let me have a bite. It was so ...
2
votes
6answers
16k 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 ...
1
vote
4answers
7k views

Does liver reheat well?

I have a large chunk of beef liver, too much to eat in one sitting. I would prefer to cook it all up at once, but would it be palatable reheated? Would it be ok cold?
2
votes
1answer
134 views

Should cold turkey and roast beef be heated before putting on the gravy?

I bought some good quality roast beef and turkey carvery style. However they are both cold, so I want to add gravy. I don't know if I should warm the meat before putting the gravy. Another ...
0
votes
1answer
138 views

Spolied Meat Test? [duplicate]

I left a beef roast in a crock pot covered - 10 hours -forgot to plug it in. Meat was still cool to touch. Home kept at 72 degrees. Safe to cook and eat or throw it out?
2
votes
5answers
3k 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, ...
4
votes
7answers
7k 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 ...
9
votes
7answers
127k 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 ...
2
votes
2answers
589 views

Ground Beef vs. Ground Pork

I have a meatball recipe that calls for ground beef, but all I have on hand is ground pork. How might that affect the binding of the ingredients and the cooking in general?
8
votes
10answers
40k 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?
24
votes
13answers
49k 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 ...
4
votes
7answers
27k 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 ...
3
votes
3answers
3k 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 ...
1
vote
2answers
4k views

Sous vide chuck roast or chuck steaks?

I've never cooked sous vide before, but am now equipped to try thanks to the holidays. We have a 3 pound chuck roast -- I'm not sure what the exact cut shape is, but it's vaguely cube shaped. If we ...
4
votes
1answer
206 views

How to Debone Oxtail?

I was reading this burger recipe from Serious Eats: http://www.seriouseats.com/recipes/2009/10/the-blue-label-burger-blend-recipe.html It sounds great, but it calls for ground oxtail, which does not ...
2
votes
3answers
139 views

Best beef joint for slow cooker

I'm wondering what beef roasting joints will come out of the slow cooker best? I'd like to be able to slice it rather than pull it though. I've tried before with Brisket, it was delicious, but fell ...
1
vote
2answers
383 views

substitute beef for lamb?

I have a lamb pinot noir sauce recipe that I use for lamb chops all the time. I would like to use with short ribs instead. can I merely substitute beef stew meat for the lamb stew meat, and be ...
17
votes
7answers
8k 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 ...
8
votes
1answer
545 views

How do I pick the best fillet mignon at the supermarket?

What should I look for when I'm at the store picking out fillet mignon? How can I tell by look which pieces are more likely to be higher quality pieces of meat?
9
votes
7answers
19k 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 ...