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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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
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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 ...
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-2 votes
1 answer
235 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 ...
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8 votes
1 answer
300 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 '...
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4 votes
1 answer
146 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 ...
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10 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 ...
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1 vote
1 answer
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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 ...
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2 answers
182 views

Which cut of beef is the leanest?

Which cut of beef has the least amount of fat? (loin, rib , round, etc.)
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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 ...
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0 votes
1 answer
142 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 ...
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2 votes
1 answer
237 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 ...
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1 vote
1 answer
81 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 ...
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4 votes
1 answer
386 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 ...
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1 answer
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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 ...
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4 votes
1 answer
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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 ...
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1 vote
2 answers
236 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 ...
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3 votes
2 answers
267 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 ...
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1 vote
1 answer
1k 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 ...
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1 vote
0 answers
68 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 ...
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2 answers
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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 ...
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1 vote
0 answers
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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 ...
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2 votes
1 answer
105 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? ...
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3 votes
1 answer
355 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 ...
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1 answer
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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 ...
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2 answers
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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 ...
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0 votes
2 answers
403 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 ...
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3 votes
1 answer
505 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 ...
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8 votes
2 answers
827 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....
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3 votes
2 answers
561 views

Cooking ground beef without the fat rendering off

I like to cook ground beef by putting it in an oven safe dish and baking it at 350 Fahrenheit for 30 minutes. This works great for my purposes, but so much of the delicious fat is rendered to a liquid,...
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3 votes
1 answer
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Do beef foreshank (the shin) and hindshank taste different? Should they be cooked differently?

What are the practical differences between the foreshank and hindshank? In terms of the amount of fat they contain, dryness, sinewiness and taste. Should they be cooked slightly differently? Does one ...
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2 votes
2 answers
906 views

Can I freeze beef bones and use them to make a broth later on?

I am interested in making my own beef broth from bones left over from chuck roasts, t-bone steaks, etc. However I currently do not have enough bones to make a batch with. Can I get a big ziplock "...
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2 votes
1 answer
510 views

How do you roast a tri tip overnight?

Wood Ranch famously roasts their Tri-Tip overnight and then finishes it off on the grill before serving. Whenever I slow cook my tri-tip (in a smoker @225) it only takes about 4 hours. I don't think ...
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1 vote
1 answer
261 views

Mushrooms, beef, long cooking and bitterness

I tried two long-cooking beef dishes starring mushrooms, an ossobuco of veal and beef breast. The directions went by basically cooking the ossobuco (after cutting the junctions) or the beef breast ...
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1 answer
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Chili beef fat substitutes

I'm working on a vegetarian version of a brisket chili recipe. It takes 20 hours to make, so effort involved is not an issue. I need a substitute for brisket fat. I render the fat, strain out the ...
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0 votes
0 answers
63 views

What is a good cut of meat to use in beef bourguignon [duplicate]

I'm looking for a nice cut of meat that would nicely fall apart when you put a fork to it. It doesn't have to follow the "authentic" recipe. I've tried various packs of "stew meat" before and it ...
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0 votes
1 answer
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What caused my grass-fed beef to taste & smell ‘off’ this time? Not sure if gamey or barnyard-y is the right description

So this relates to an expensive order I made from a local farm, that’s highly reviewed online by the few who know about it, and they check all the boxes for my standards in terms of their beef being a)...
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9 votes
2 answers
854 views

When we go to the butcher's shop, which color meat should we choose? Cherry-red or brownish-red?

When we go to the butcher's shop, we see cherry-red and brownish-red meat in the cooler. I know that change in color alone does not mean the product is spoiled. Color changes are normal for fresh ...
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2 votes
4 answers
1k views

Drying beef to preserve it without any equipment

I have high quality beef muscle meat, beef liver and beef heart. All completely grass fed from healthy animals with clean practices thus I am not that worried about botulism ("Botulism outbreaks occur ...
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25 votes
7 answers
7k views

How can I get cuts of beef I recognize when in Italy

Almost five years ago, my husband and I retired to the Abruzzo region of Italy from the U.S. I've made a lot of cooking adjustments, but beef cuts have me beaten. I want steaks and roasts. Research ...
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0 answers
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JKWhy is my brisket rubbery when I cooked it [duplicate]

Injected, cooked until 160, wrapped, cooked until 200, just like it says online. Still very rubbery and tough. Maybe my meat thermometer is inaccurate? Maybe I should go beyond 200 next time. It was ...
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3 votes
2 answers
498 views

Can I use cow feet in pho broth

My instacart shopper has accidentaly given a pack of cow feet, in addition to the soup bones I ordered. Can I boil the feet alongside the bones while making pho broth? Cow's feet are primarily ...
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0 votes
2 answers
81 views

Can I turn off stove while making stock?

Can I turn off the stove mid-way through making the beef stock? I didn't know it would take 4 to 6 hours!
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0 votes
1 answer
128 views

Ground beef stays pink for 10 days, doesn’t seem right

I have a 1-lb package of 80/20 ground beef that seemed unnaturally pink. Did not open it for 10 days. Refrigerated, not frozen. Still within the “use by” date. But it’s still totally bright pink, none ...
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2 votes
1 answer
277 views

Can a beef brisket be tenderized by cooking a second time?

A neighbor gave me about 2.5 pounds of cooked brisket. He said he cooked it overnight but he did not say a temperature. I have roasted several briskets overnight in a tight roaster at 210 to 220 F ...
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1 vote
1 answer
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How can I avoid my patties bulging in the middle?

When cooking beef or turkey patties on the skillet, I often end up with them bulging in the middle. See photo below. One patty is bulging like crazy, the other is more normal. This bulging results in ...
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5 votes
3 answers
227 views

Testing for beef

I'm allergic to beef in the same way that lactose intolerant people are allergic to milk. There are times at home when I cook ground turkey and I react the same way as when I eat beef, so I'm ...
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0 votes
1 answer
66 views

Frozen beef barley soup , adding more ingredients and re-freezing [duplicate]

Frozen beef barley soup. Can I add more ingredients to thawed soup and safely re-freeze
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5 votes
1 answer
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What is this clear liquid after braising?

I just made braised short ribs with balsamic vinegar, and after taking it out of the oven all the liquid turned clear! Here is a picture of the result (sans a few ribs): I suspect it is due to the ...
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2 votes
2 answers
4k views

Is it ok to cook beef from frozen in a slow cooker?

It's my first time cooking with frozen beef. I'm currently making a slow cooker stew which will be on high heat for around 7 hours. Is it okay to use frozen beef? I also add in a kettle of bottle ...
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1 vote
3 answers
2k views

Too much lemon in beef stew help! [duplicate]

I have a fruity beef stew with plums, carrots, beef, onion, beef stock and far too much lemon juice and lemon zest. It tastes too lemony, what can I do to counteract it?
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