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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47 views

How much protein is in ground beef? [closed]

How much protein is found in ground beef? Is it enough to eat half a pound a day to satisfy the necessary daily intake?
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1answer
80 views

What is Heel of Round?

The Us cuts of beef are very different from the cuts of beef in my country (the Netherlands). In the famous book "The French Menu cookbook" Richard Olney talks about the Heel of Round and the Bottom ...
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2answers
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What cut of beef is “plat nerveux”?

The cut is 'plat nerveux' and was purchased at a Parisian (French) market. It is beef, long-ish, round (like a sausage), and boneless. The meat is deeper red than most beef cuts I am used to. Deep red,...
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1answer
87 views

Keeping Beef Wellington warm vs delaying cooking after assembly

I'm making Beef Wellington again and this time, I have to pick up my wife from the airport (about 60-90 minute round trip) before we eat it. I want us to be able to eat as soon as possible once we ...
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1answer
201 views

Ate raw beef patty that I microwaved for 2 mins first, Is it safe?

I was given this Great Value brand beef patty from a person who didn't like them. https://www.walmart.com/ip/Great-Value-100-Pure-Beef-Patties-8-lb-32-Count/10804578 I don't have a grill or stove ...
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1answer
64 views

Freezing partially cooked hamburger patties

I want to make a large batch of hamburger patties from frozen ground beef (thawed properly). My question is, can I partially cook then freeze?
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1answer
142 views

New York strip roast came out like beef jerky

OMGosh. Please help! Was I supposed to cover the New York strip roast with liquid? I RUINED dinner because there are no IP instructions so I used the instructions for “beef roast” and “steak”. I’m so ...
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2answers
144 views

How to reproduce beef flavor & texture

I love beef, but as a food source it is decidedly problematic: even aside from the ethical concerns of eating animals at all, farmed cattle are environmental disasters on hooves, and red meat just isn'...
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40 views

French cuts of beef [duplicate]

I live in France and would like to make a steak and kidney pie. I use chuck in the UK which cut should I ask for here in France?
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1answer
73 views

Can I substitute a top round beef roast with a beef rib eye roast?

I have a recipe that calls for a 7 lb. top round beef roast with full fat cap. You salt the beef for 2 days and then set oven for 450 and roast for 20 min. Reduce to 225 and roast for 1 hr. 30 min. ...
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1answer
80 views

Ok to sear beef short ribs from frozen?

I have some frozen rib-eye steaks which I am confident about searing while frozen and then bringing up to temperature in the oven. They turn out great. But I also have short ribs which I intend to ...
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1answer
97 views

Safety of (re)cooking potentially raw beef from delivery

We ordered-in Pho last night, and I got mine with "medium-rare beef". When it arrived however, the meat looked raw (unfortunately I didn't think to take a picture of it). It was wrapped in plastic ...
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2answers
226 views

its harmful to eat not very well cooked beef?

its harmful to eat not very well cooked meat? i have noticed in youtube some recipes, that the beef is half cook, with the inside red or pinky, and the outside browned, i know that eating raw animals ...
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86 views

How long is raw (unrendered) beef suet is good for in the fridge? [duplicate]

Note that this question is about suet (unrendered kidney fat from cow), not tallow. was never answered before on this site; this question specifically does not say anything about unrendered fats. ...
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1answer
313 views

Beef suet in fridge [duplicate]

How long is beef suet good in fridge? Does it make any difference if I store it as a whole or chopped into pieces? EDIT: This is suet, not tallow, which can even be left outside the fridge for 1 ...
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1answer
126 views

What is the fatty tissue in beef/pork after it has been braised/stwed?

Perhaps this question has been asked before, but I am unable to find it. The closest I got was someone asking about chicken skin after frying. When a piece of meat with large nuggets or fat attached ...
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1answer
218 views

Discarding ox heart fat

Most instructions detailing how to prepare ox heart often say something along the lines of "discard any fat and sinew". Is there any reason why I shouldnt keep the fat?
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23 views

Is week-old cooked ground beef safe to eat? [duplicate]

I have some ground beef in the fridge, that was cooked about a week ago. Is it still safe to eat, of course after reheating to at least 74 degrees?
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0answers
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Beef Bones left in water [duplicate]

I mistakenly left beef bones, neck bones w/ some meat on them, and a few chicken feet, in water and 1/4 cup vinegar in crock pot for 8 hours, room temp but not too warm, 68•, before turning crock pot ...
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2answers
507 views

Is this ground beef safe to eat?

A few days ago I purchased a pound of ground beef from the supermarket, it was already on clearance when purchased. Since then, the beef has turned grey all throughout, and has a slight scent to it. I ...
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2answers
163 views

how do I remove partially-disintegrated sediment/tiny-bones from stock?

I have just finished my first batch of bone broth, and have removed all of the bones I could find. I noticed that there are some smaller pieces, as well as "grit" from disintegrated bones, which ...
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0answers
129 views

What is this cut of meat?

These two Chinese recipes call for what they call a beef shank (https://youtu.be/esz2fBMGkPE?t=7 https://youtu.be/318rdUn5uq0?t=12), but the butchers I've asked about beef shanks direct me to cross ...
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1answer
136 views

Why do some meats get tougher with higher temperatures, while others become more tender?

I am looking for example at a sous vide recipe for goat on the joule app. The tenderness seems to increase with the temperature, while with beef steak it's the other way around. Is that true and why ...
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1answer
89 views

Chuck Steak or Chuck Roast for Stew

I have 4+ lbs of beef chuck steak in my freezer. I was wondering if I could use those to make beef stew, or if I would be better off with beef chuck roast. The steaks are 1-1 1/4" thick, frozen. Thank ...
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1answer
580 views

Flavorful beef broth without bones?

is it possible to make flavorful beef broth as a base for Pho/Soup etc without bones? I'm not minding the body/gelatinous or not, just the flavor. on our market here the butchers sell meat scrap ...
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4answers
3k views

Bitter Taste: Beef Stew

OK, made another beef stew in the crock pot and again, it has a bitter flavor. No tomatoes, only 2 T canned tomato paste and 1 C cabernet. Thinking maybe a lighter wine to fix this and/or eliminate ...
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3answers
176 views

Recognize grass-fed beef?

I am in the process of losing weight and I am using a meal prep service to help me with portion control. I choose the ingredients, order online and they deliver via fedex. One of the options is to ...
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1answer
218 views

What is the boundary between beef aging and its decay?

It sounds like it could be tasty, but there is also a risk of bacteria contamination isn't it?
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1answer
88 views

What part of beef is used in beef chow mein?

The meat in beef chow mein doesn't look fatty or have white tissue on it unlike say front lamb chops. What part of the beef is it they use to get these clean cuts of meat and why do they use these ...
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1answer
181 views

Why does my chopped beef come out too tough?

Whenever I try cooking chopped beef for stews or curries, I can't seem to get it right: It always comes out too tough and tastes like dog food. I usually get beef labeled "for stir fry" or "for stew"....
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2answers
576 views

Beef Bourguignon Vs Daube Provencal

How does daube provencal differ from beef bourguignon?
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1answer
1k views

How do I check stew doneness?

I'm doing beef stew in a slow cooker. When cooking slabs of meat (e.g. steak), I can check doneness with a meat thermometer, but I'm not sure that method really applies in a stew. The broth will heat ...
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2answers
376 views

Is there any way for me to reheat mini beef wellingtons without toughening the meat?

I've been asked to bring an appetizer to Thanksgiving dinner and my father requested that I make him my beef wellington so I'm wanting to try a bite-sized version. It's a family potlock and there won'...
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2answers
82 views

Olives in French Beef Stew

What is the use of the olives in this recipe: https://www.diningandcooking.com/38945/french-beef-stew-with-red-wine-garlic-mashed-potatoes/ In the stew, the meat gets marinated in wine and herbs, ...
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1answer
2k views

Is there any other substitute of papaya paste to tenderize the mutton or beef?

To tenderize mutton for BBQ I use fresh papaya paste, but it is not available in some areas. Are there any alternatives to papaya paste that could be easily found?
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1answer
1k views

Silverside Beef Roast - tough to cut on the plate and chewy

I recently roasted a Silverside joint for a typical English Sunday dinner. It was a pretty standard job. I got it to room temperature, rubbed it with salt and pepper and give that an hour to mesh. ...
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1answer
280 views

Why is the fourth stomach (abomasum) of cows not used for tripe?

Many sources will state that the first three stomachs of cows are used in tripe. The only reasoning I have found for not using one of the stomachs is listed by sciencedirect.com: The third ...
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1answer
427 views

In the light of the confirmed case of BSE in Scotland, is it safe to eat beef?

There have been a number of recent news reports of a case of BSE (Bovine Spongiform Encephalopathy, or 'mad cow disease') being confirmed in Scotland. I was wondering if there are any potential risks ...
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1answer
2k views

Should you wash beef before freezing?

I have bought a 3 kg vacuum-sealed package of ribeye steaks. The steaks are very fresh and are essentially floating in blood. I would like to repackage the steaks one by one, so that I can thaw them ...
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1answer
420 views

A good way to smoke Picanha?

My friend and his Brazilian wife are pretty crazy about Picanha. As I understand it, this cut is also called Coulotte and is a part of the top sirloin cut with a fat cap on top. Typically, it's ...
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0answers
56 views

Beef stew disaster [duplicate]

I made some beef stew in my crock pot. I forgot to plug it in. It's been sitting for going on 5 hours. Is it dog food now or would the broth have saved it so I can still cook and eat it? Edit: I threw ...
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4answers
3k views

Does the beef cut matter when making stroganoff?

I would like to make a stroganoff recipe I have that calls for cubed Sirloin Tip Roast, but I was recently given some raw steak that I would like to use in its place. The steak I was given was not ...
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1answer
282 views

Braising brisket internal temperature

I am going to braise 22 pounds of brisket for 6-8 hours at 225°. What temperature should the brisket be internally before I pull out to cool? I have been told many mixed answers.
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1answer
133 views

If I make my own jerky, will I expect the same amount of protein in the finished product as what I started with?

If I look up top round steak, it has about 65 g of protein in an 8 oz serving. If it takes roughly 3 lbs of top round to create 1 lb of jerky, I would expect the jerky to contain about 24 g of protein ...
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1answer
111 views

Is it possible to have golden beef meat with normal spices?

I wonder how a restaurant able to cook beef until golden colour with normal spices and cooking such in following picture?
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3answers
5k views

What's the beef cut with solid, thick bone?

I need a cut of beef with very specific requirements. I'm interested in bone first: It should have it medullary cavity approximately in the size of a small finger. It should have compact (dense, ...
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1answer
117 views

Are long brines neccesary for sous vide?

I'm looking at a recipe which calls for two weeks of wet brining followed by 48 hours of sous vide for beef tongue. I've seen similar recipes for other tough cuts of meat such as brisket. It seems to ...
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1answer
3k views

Do you need cheesecloth to wrap around a dry aged beef?

If so, how many layers do I need to wrap them and how does it work? I read from another article, that cheesecloth allows air to pass through while also preventing excessive dehydration since home ...
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1answer
114 views

How will reducing and freezing affect the flavor of stock?

I have been working on making beef stock for about a month now. I am happy enough with the outcome that I would like to make larger batches and preserve it. It is currently the consistency of jelly ...
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2answers
2k views

Dry and Tough Rumproast

Me and my friends have been cooking a 2kg=4.5 pounds piece of rumproast in a bbq smoker. We cooked it at about 250°F for about 3 hours. After that we, wrapped it in tin foil, raised the ...