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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2answers
1k views

Why the Australian Tomahawk steak is larger then US?

If you do a search for Tomahawk steak on Google Image, you will see two very different Tomahawk steak, the US ones, some simply referred it to Rib Eye Bone-In French Cut, are much smaller, with ...
4
votes
6answers
352 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 ...
9
votes
8answers
152k 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 ...
5
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4answers
11k 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?
3
votes
1answer
64 views

How do I get pepper to stick to my beef jerky?

I have been making beef jerky for a few years now and have settled on a recipe I like a lot and use the majority of the time. It includes cracked black peppercorns which add a pepper flavor to the ...
2
votes
3answers
287 views

Using beef jerky cuts for stir fry?

I have some cuts of beef intended to be used for beef jerky. I have not yet dried them -- the meat is still fresh. I don't know what cut of meat was used. Can I use it for stir fry?
3
votes
6answers
8k 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
450 views

Chinese crispy beef with minced beef instead of slice steak?

I've read up on a fair few recipes for Chinese crispy beef, but they all call for a beef steak to be sliced up, such as topside, rump, sirloin. But I cannot find any info or recipes on substituting ...
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4answers
82 views

What is the best USDA rated beef best for stew in a pressure cooker?

We all appreciate how delicious USDA Prime beef tastes, but there is a point where the pressure cooker will do just as well with a lower quality. Should I go for USDA 'Choice', or should I buy the ...
0
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1answer
22 views

Can beef bourguignon be halal? [closed]

I'm preparing for the next master chef and want to show off. But I only eat halal. Can it be prepared without alcohol, bacon and cream?
11
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3answers
12k 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 ...
9
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4answers
9k 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
3answers
326 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 ...
15
votes
6answers
5k 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 ...
0
votes
1answer
55 views

Kimchi Beef Noodles

One of the things I really enjoy are those instant kimchi beef noodle soup bowls that you can get from the (American) supermarkets. Mostly because I like kimchi, I like beef, and I like noodles. Now I ...
9
votes
9answers
44k 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 ...
9
votes
3answers
22k 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 ...
2
votes
0answers
42 views

Pastry not “sticking” to beef Wellington

I've cooked a Wellington a couple of times and whilst I've been pleased with the overall outcome on each occasion the pastry comes away when serving. This is purely for aesthetic reasons. I use a 1kg ...
6
votes
1answer
139 views

Is there a difference in taste between female and male beef?

A friend said that male beef is more expensive. I'm thinking she really means the difference in taste of different breeds or some other criteria that makes some beef more expensive. Is there a ...
12
votes
2answers
8k 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 ...
22
votes
11answers
16k 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 ...
6
votes
3answers
13k 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)
0
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1answer
69 views

Boiling Beef Chorizo as part of a soup base?

I'm wondering about the results if I were to try boiling beef chorizo instead of frying it for use as part of a soup. (My girlfriend insists this is a recipe for disaster, so I'm asking for more ...
2
votes
1answer
82 views

Sous Vide Beef steaks look overcooked at 59°C and 56.5°C

I have just started cooking steaks in my sous vide machine. I am getting results when cooking sous vide that do not agree with the theory and instructions I have read. For my experiments I have ...
6
votes
10answers
96k views

What can I do with an arm roast? [closed]

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 ...
0
votes
1answer
62 views

How are Thin Slice Beef rolls for hot-pot prepared in restaurants?

I was wondering how Thin Slice Beef rolls for hot-pot prepared for in hot-pot restaurants. Are they sliced and manually rolled, or is there a machine that is used to do the lot? Cheers. Picture for ...
13
votes
15answers
71k 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
1answer
187 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 ...
7
votes
4answers
16k 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
1answer
118 views

help me identify the factors which make grass-fed beef tender or tough

I have been buying grass-fed beef straight from the farm both in Germany and in Poland. The beef I bought in Germany was invariably tender, regardless of the cut and what way I prepared it, while the ...
0
votes
0answers
12 views

I have a 8.6 pd 4 rib standing rib roast with bone. What temp and how long do I cook it in the over? Should I use the convection fan? [duplicate]

I am preparing a 8.6 pound standing rib roast to serve 8 adults for New Years Eve. How long does it need to cook for medium or rare and at what temperature?
18
votes
8answers
9k 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 ...
1
vote
1answer
3k views

Sous vide timing for prime rib

I'm looking to sous vide a boneless, 6 lb rib roast, for New Year's Eve. 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 ...
13
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4answers
10k 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?
0
votes
4answers
956 views

Cooking juicy beef in a pan

I recently cooked beef in a pan, and it came out pretty leathery. I came to cooking.SE to find some advice, and found this: "The cut is important for both techniques. For sauteing, you need a lean ...
4
votes
8answers
41k 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
2answers
97 views

How long before steak is at room temperature?

I've got a piece (of about 300 grams) dry-aged rib-eye in the fridge, at around 6 degrees Celsius. I want to let it "get to room temperature" (which technically is about 21 degrees Celsius for me) ...
5
votes
8answers
14k 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?) ...
4
votes
3answers
29k views

How should I cook a 1lb bottom round roast beef in the oven?

I'd like to try cooking a small roast beef. It's just me and my boyfriend so I only got a small 1lb one. I don't have any special cooking tools like crockpots, so how can I cook this in the oven so it ...
2
votes
1answer
100 views

Will 93% lean ground beef stick in a non-stick skillet without oil?

I often cook 85% lean ground beef in a non-stick pan. When I first started doing this, I always added some oil to the pan before I cooked it, but then I learned that the beef had enough fat on its ...
1
vote
2answers
159 views

Will I definitely get food poisoning from unrefrigerated meat?

I took a piece of beef steak out of the freezer yesterday at 4pm. I left it on the windowsill until 11am this morning. It stayed pretty chilled because the temperature here is below freezing, but it ...
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votes
2answers
6k views

How long does it take to cook ground meat on a skillet? [closed]

I was wondering how long it exactly takes to cook ground meat in a skillet on the stove on medium heat for these meats? 1) pork 2) bison 3) beef 4) chicken
6
votes
4answers
15k 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 ...
7
votes
4answers
153k 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 ...
3
votes
3answers
64k 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
vote
1answer
55 views

Russian Pierogi (Kinda)

When I was younger, we had a yearly "Taste of Tacoma" in Tacoma, WA. There was a booth that had this Russian, I think, pierogi. However, I remember what I had as being round like a baseball with at ...
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1answer
40 views

Discolored Ground Meat [closed]

Why can't the paper that covers the Ground Meat be changed to another kind of paper to prevent oxygen from permeating the paper and causing the ground meat to turn grey inside or brown outside? ...
6
votes
2answers
163 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 ...
24
votes
14answers
62k 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 ...
5
votes
4answers
4k 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 ...