Questions tagged [beef]

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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cooked beef patty at 250F/120C, is it safe to eat? [duplicate]

I'm pretty new to this and I don't have a thermometer, so I decided to cook the beef patties (1/5 a pound each, 6 total) a few minutes on each side in the pan, then 1 hour at 250F in the oven wrapped ...
qwerty_99's user avatar
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Beef tenderloin fat ratio

Many people have the idea that beef tenderloin is one of leanest cuts, but sources seem to contradict each other on this. Some sources say it has around 7% fat and some sources say it has around 22% ...
blueseal's user avatar
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2 votes
1 answer
223 views

Is it safe to cook meat in a Sous Vide bath with the absorbent pad attached? [duplicate]

I froze a small beef joint with the intention of cooking this from frozen in a sous-vide bath. On removing the outer plastic wrap, it appears that there is a black pad used to absorb moisture from the ...
Greybeard's user avatar
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2 votes
1 answer
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Trying to Salvage a Prime Rib Roast Beef

I'm preparing a prime rib roast beef for my folks for the first time for Christmas. It hasn't even gone in the oven and things have gotten a little wacky. Firstly, the roast was frozen and taken out ...
SomekindaRazzmatazz's user avatar
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1 answer
109 views

Roast beef for the next day

So I'm cooking roast beef for Xmas Dinner tomorrow but have to do it tonight as I have no time. Once it's reached temperature I have time to take it out and rest it until it reaches the intended ...
Minardifans's user avatar
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2 answers
158 views

Can beef be frozen 3 days after purchase

The beef I bought was ground on the 8th. Is it safe to freeze on the 11th.
Valarie's user avatar
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49 views

I left my beef and chicken stock outside to cool overnight but my hub put it in a cooler and it only cooled to 65 degrees f, still safe after a boil? [duplicate]

I put it in the fridge now to chill and separate fat. Thanks
comogal's user avatar
0 votes
1 answer
328 views

Baby gold potatoes instead of yukon gold in a beef stew

As the title states I went to 3 stores could not find Yukon gold potatoes. The recipe said to cut the Yukon into 2 inch pieces can I just substitute baby gold gold potatoes that around 2 inches?
Dan's user avatar
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2 answers
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Are the white bits on this beef jerky fat or mold?

I can’t tell if this is simply fat or mold. Anyone have an idea?
Gus's user avatar
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0 votes
2 answers
450 views

How to get rid of blood/iron taste when cooking beef curry?

I am trying to cook beef curry with the cold cut of beef. I cooked first 30 mins in pressure cooker, and now I've set at about one and a half hours on the pan and it still has blood taste. How long am ...
tryst with freedom's user avatar
1 vote
3 answers
2k views

How do I make beef go soft for Indian beef curry?

I am trying to make Kerala style beef curry using a pressure cooker and I'm struglging to figure out how to make the beef go soft. To what I understand, the more we cook beef, the more harder it get, ...
tryst with freedom's user avatar
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What are those "white eggs" in doner kebab? (picture attached)

I bought some doner kebab from the supermarket, and it is pre-cooked. When I re-heat it using oven, I found many white round spots/particles, the size is about 3mm to 5mm in diameter. I attach some ...
MathFail's user avatar
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7 votes
1 answer
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Curled, Tender Beef in Noodle Soups (esp. Vietnamese)

I've noticed that both in Europe as well as Vietnam, the beef slices in noodle soups (in particular phở bò) tend to have two salient qualities: they are absurdly, melt-in-your-mouth tender, and they ...
Cornelius Brand's user avatar
3 votes
5 answers
3k views

How to break mince beef apart for a bolognese, and then brown it

I am able to break mince beef down into a much less coarse material, by putting the raw mince into hot water in a pan, then breaking it apart easily with a spoon. See an example here It appears ...
apg's user avatar
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0 answers
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Are gray marks on beef a sign that it's gone bad? [duplicate]

I just bought this piece of beef at the supermarket. Observe the gray-ish spots: Do these mean that this meat has gone bad? I literally just got it from the supermarket.
Ram Rachum's user avatar
1 vote
2 answers
390 views

Can you overcook beef when browning before braising?

I'm making a braised beef stew with a chuck roast and the recipe calls for browning the beef chunks in the oven at 550F for approximately 10 minutes. While the beef developed a rich browned exterior, ...
Luminous's user avatar
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1 answer
154 views

How do I tell if imported jerky is parasite-free? [duplicate]

Recently bought a pack of beef jerky (it is a rather rare find in my country). While I have bought jerky before, those were produced in EU, but this packet is originating from Brazil and - I don't ...
Moha's user avatar
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2 votes
1 answer
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Can I Sous Vide a roasting joint?

With the end of year Christmas shopping panic, the only beef joint I could get for Christmas day was a 1.6kg roasting joint. There is no other marking on the pack, so I assume this is either ...
Greybeard's user avatar
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2 answers
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Can you make beef and noodles with a beef stew seasoning packet?

I haven't made beef and noodles in a while but I have this beef stew seasoning packet and wanted to try that instead of beef broth or the beef cubes. Would this work? How much water would I need? I am ...
Katie Banks's user avatar
1 vote
1 answer
421 views

What is the basic difference between beef stew, braised beef and beef curry?

What is the basic difference between beef stew, braised beef and beef curry? Is there really any difference other than the combination of spices?
user366312's user avatar
1 vote
1 answer
2k views

'Correct' simmering temperature for bone broth

I've been getting into making my own stocks and have decided to make a beef bone broth for the first time. I've been reading plenty of resources online however there are a lot conflicts from different ...
Aashiq Parker's user avatar
2 votes
2 answers
388 views

Is this grass-fed beef?

Question 1: If I buy Australian beef, can I be almost certain that it's grass-fed? Question 2: Does the beef below look grass-fed?
wyc's user avatar
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1 answer
315 views

Is this beef rib ok?

I am cooking beef ribs for a chemo patient and don't want to take any chances. The fat on the ribs is bluish greenish. See the photo. Is it normal or rotten? The meat looks good. Imgur pics
Mami's user avatar
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2 votes
1 answer
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Boeuf a la ficelle - cooked in bouillon?

I'm looking to make boeuf a la ficelle as part of Christmas dinner this year, but am struggling to find a consensus on the execution. In the Les Halles Cookbook the recipe says to add the beef to ...
Charles Gaskin's user avatar
-1 votes
1 answer
4k views

how can i make 100% odorless tallow?

i used fresh beef suet. wet rendered twice. i made sure to not increase the heat too much (it barely simmered). but its smell didn't go away. it smells like beef fat. you might say x smells like x ...
HABALABALU COMING FOR THEBOOTY's user avatar
11 votes
2 answers
954 views

What is the science of drying/dehydrating meat? Biltong, jerky, etc

What is the science of drying meat? This is a cross-topic question, but I think it's best suited here. Let me know if it should be elsewhere... I am South African and one of our traditional snacks is '...
Cairan Van Rooyen's user avatar
4 votes
1 answer
646 views

Storing spoiled meat with fresh meat in a freezer

I just bought a new chest freezer to store some lamb and beef. I placed the fresh lamb meat in a couple of metal containers (not covered) and put these in the freezer. I did the same with the beef but ...
Penta Kosta's user avatar
9 votes
2 answers
3k views

Pulled beef in pressure cooker: Is it necessary to sauté beef before pressurizing?

In most recipes I've found about pressure-cooking pulled beef, the meat is sautéed before the pressure is applied. Why is this? Could I pressure-cook pulled beef without first sautéing it? Example ...
Zubo's user avatar
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1 vote
1 answer
2k views

Slow-roasting top round beef

I wanted to try out a recipe for a slow-roasted eye of round roast. However, I was unable to find this cut at my local market, so I purchased a top round roast instead. Can this cut be prepared the ...
Michael Seifert's user avatar
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2 answers
234 views

Which cut of beef is the leanest?

Which cut of beef has the least amount of fat? (loin, rib , round, etc.)
huab's user avatar
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0 answers
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Can I pre-cook Tri Tip and finish it later?

I like to smoke tri tip to an internal temp of 100F, then sear it on the grill to an internal temp of 130F. Could I take the meat out of the smoker at 100F, cool it down with ice to 60F, store it in ...
Ralf Doehring's user avatar
0 votes
1 answer
151 views

Meat loses weight after some time

Context My physic teacher told a story where he bought some beef, put them into a vacuum (separated), measured their weight and put them into the freezer. Some days later he wanted to cook one of them ...
TornaxO7's user avatar
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1 vote
1 answer
809 views

Sous vide topside beef- what went wrong? [duplicate]

So, I’ve had many sous vide successes over the years but yesterday suffered what feels like a big failure and I’ve no idea why. Long story short, I had a 2kg beef topside joint which I seasoned with ...
user19666's user avatar
1 vote
1 answer
301 views

Will dry roasting a chuck come out tender?

I plan on dry roasting a beef chuck, I've only ever braised chuck before though. Is this cut suitable to a slow and low dry roast or will it come out tough? It's a 3 lbs roast, I'm thinking 300 ...
AfterWorkGuinness's user avatar
5 votes
1 answer
1k views

What cut of beef to use for Indian curries?

I am wondering what part/cut of the animal is best to make Indian/Pakistani dishes like curries, Biryani, fry etc. This post says Chuck steak. But wanted to get more opinions. Which cut of beef should ...
Gadam's user avatar
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0 votes
1 answer
769 views

Topside chunks still tough after 2 hours cooking?

I've made a Massaman curry with Topside beef. I've cooked the curry for 2 hours now, the meat breaks up when pushed with a spoon but feels very tough and firm and not soft and falling apart like I ...
sazr's user avatar
  • 101
4 votes
3 answers
19k views

How to get rid of the rich iron and blood taste in certain beef cuts?

I sometimes get meat that tastes really strongly of iron and blood, usually when the meat is visibly bloodier, but not always. To me it's more of an effect or an assault on the senses than a mere ...
gcr's user avatar
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1 vote
2 answers
388 views

Does steak from a supermarket cook quicker than steak from a butchers?

I've recently made the jump from buying steaks at the grocery store to buying whole cuts of steak from an online butcher and breaking them down into steaks myself. One thing I have noticed is the ...
user123's user avatar
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3 votes
2 answers
318 views

Can you make a burger from pepperoni?

I was just thinking and I love pepperoni. Could you make a whole burger out of pepperoni? I wonder what this would taste like? It wouldn't be cheap of course. It might be near to incorporate shredded ...
seasoned's user avatar
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1 vote
1 answer
4k views

How to use frozen patties in recipes asking for ground beef like chili, meat sauce, and meatballs?

I have 40 pounds of decent quality beef patties (75/25) which came from the store as patties and I want to use it for something other than merely burgers. How can I take a frozen beef patty and turn ...
seasoned's user avatar
  • 284
1 vote
0 answers
94 views

How to do the most that I can to make too-fresh non-hanged beef steak-ready and not flood the pan with liquid?

Yesterday I asked a question about how to prevent beef meat losing water during storage, and I learned that I actually shouldn't want that, quite the opposite, its probably a good thing for the beef ...
lowtoxin's user avatar
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0 votes
2 answers
295 views

How to prevent beef muscle meat losing water during storage in the refridgerator?

I am storing raw beef muscle meat (for example tenderloin), in the refrigerator (just above freezing 0°C / 32°F), just for several days. I put the raw meat in a canning mason glass jar and screw the ...
lowtoxin's user avatar
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1 vote
0 answers
410 views

Does beef round have a lot of collagen

I think it is well accepted that beef round, which comes from a working part of the cow, is thus tough and needs to be handled properly. From various sources, I've read that beef rounds (some say all ...
fogeidaihok's user avatar
2 votes
1 answer
215 views

What are the chemical contents of beef stock? [closed]

I am familiar with the average beef stock recipe. After the liquid is strained, what are its chemical contents, exactly? Is it just water + denatured animal cell proteins? Does it contain collagen? ...
ejang's user avatar
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3 votes
1 answer
1k views

Why is beef butchered in small scale almost subsistence farming so tough that even tenderloin is only good for ground beef?

I just bought a whole beef tenderloin on a wet market in a small rural place in a developing country in Asia. I noticed something is wrong with it regarding tenderness from the first moment I touched ...
lowtoxin's user avatar
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0 votes
1 answer
307 views

I have tenderloin for beef Wellington that I'll make in 3 days - how do I store the meat?

Usually when I buy beef, I put it in the fridge, uncovered, for a day before I prepare it. This time however, I bought it 3 days in advance because good quality meat tends to run out around Christmas ...
Sherlock's user avatar
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0 votes
2 answers
845 views

What should I do if I bought prime rib roast too early?

I have just purchased my Christmas prime rib from Costco (boneless). We are 13 days away from Christmas, so I think I bought it too early. Should I freeze it or dry age it on a rack in the coldest ...
Matt Cashatt's user avatar
0 votes
2 answers
1k views

Flambéing wine to cook off alcohol

I was watching Bruno Albouze's video on Beef Bourguignon, and I noticed that in order to get rid of the alcohol, he flambés the wine (https://youtu.be/DPB4jvHiVec?t=38) . I always thought that wine ...
Liam F-A's user avatar
3 votes
1 answer
1k views

What are these clear parts in beef steak?

I can identify the large white strips as inter-muscular fat, the red meat as muscle, and the small white parts throughout the muscle as intra-muscular fat, but what is the clear tissue (circled in ...
user avatar
8 votes
2 answers
1k views

Artificially marbled beef

I was going to buy some supposed 'ribeye' steak today (in Indonesia). However it looked weird. The marbling did not look anything like any ribeye I've ever seen. I found it was 'Meltique' http://www....
thelawnet's user avatar
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