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.
3
votes
2answers
1k 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 ...
2
votes
3answers
2k 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 ...
8
votes
6answers
9k 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 ...
0
votes
0answers
57 views
How did I spoil my goulash? - acrid stench
I've made my goulash, following a recipe involving browned beef, canned tomatoes (including the liquid), fried onion, garlic, paprika, chillies, bay leaf, allspice and salt. Meat and onion browned in ...
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.
2
votes
8answers
16k views
What sauces go well with roast beef? [closed]
I am cooking a roast dinner this weekend and have decided on beef as the meat. The recipe I have suggests horseradish cream as a sauce but I'm concerned that some of the family don't like spicy ...
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
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 ...
2
votes
3answers
461 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 ...
0
votes
1answer
132 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 ...
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 ...
3
votes
3answers
187 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 ...
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 ...
8
votes
2answers
2k views
What cattle do we get our “beef” from in the US?
What type of cattle (i.e. cow) do we usually get our "beef" from? There are different variations of cows - e.g. longhorn, bull, buffalo and more - but when I buy "beef" in the market I am never told ...
0
votes
2answers
175 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 ...
8
votes
4answers
6k 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 ...
3
votes
1answer
1k 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 ...
14
votes
5answers
1k 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 ...
1
vote
3answers
1k 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?
3
votes
3answers
2k views
Advice on meat cuts for German rouladen
I've been trying to figure out the best cut of beef to use for a German rouladen recipe. From the butcher and Google searches I've seen advice ranging from slicing flank steak (how would that work?) ...
6
votes
8answers
7k views
Tough roast.. what's going wrong?
My housemate often manages to pick up reduced meat from the local supermarket (Sainsbury's in the UK) at the time he comes home.
It's usually silverside, topside or brisket of beef. Occasionally it's ...
3
votes
1answer
132 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 ...
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.
3
votes
1answer
176 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 ...
11
votes
3answers
6k views
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 ...
-1
votes
1answer
142 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?
-2
votes
1answer
342 views
What cut of beef do most restaurants use for carving roasts
I love the roast beef at cafeteria's such as Furr's
& Picadilly.. What cut of beef
4
votes
3answers
337 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.
2
votes
2answers
120 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 ...
4
votes
2answers
187 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 ...
16
votes
3answers
3k 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 ...
2
votes
1answer
176 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 ...
0
votes
2answers
130 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?
6
votes
2answers
1k 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 ...
2
votes
1answer
1k 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 ...
2
votes
1answer
225 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 ...
2
votes
2answers
91 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 ...
7
votes
2answers
1k views
Substitution for Suet in Christmas Pudding
I'm interested in making a traditional Christmas pudding but I've never seen suet available in the stores around here. Assuming I can't find any, what would be a good substitution?
3
votes
1answer
169 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.
...
4
votes
4answers
4k 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. ...
3
votes
2answers
261 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 ...
4
votes
2answers
373 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) ...
3
votes
1answer
613 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 ...
3
votes
1answer
2k 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 ...
4
votes
4answers
2k 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 ...
2
votes
1answer
262 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 ...
15
votes
5answers
2k 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
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 ...
2
votes
6answers
5k 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
3answers
3k views
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, ...
