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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20 votes
7 answers
416k 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.
Kim's user avatar
  • 209
7 votes
2 answers
45k views

What is the best cut of beef to use for stews?

What cut of beef should I use for a beef stew? I heard that you want a little bit of fat in the meat, but what part the animal is best to use?
It Grunt's user avatar
  • 383
15 votes
5 answers
77k 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 ...
marshall's user avatar
  • 251
26 votes
14 answers
129k 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 ...
Jacob's user avatar
  • 361
29 votes
3 answers
210k 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.
Ryan Olson's user avatar
22 votes
8 answers
411k views

How should baking soda be used to tenderize meat?

At some Chinese restaurants, I've had beef dishes where the meat was unusually tender. It also has a somewhat unusual texture, which is hard to describe. I understand that this is a result of using ...
erichui's user avatar
  • 777
14 votes
4 answers
19k 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?
Pyrolistical's user avatar
35 votes
5 answers
51k views

How safe is steak tartare?

How safe is steak tartare? What can I do when preparing it make sure it is safe to eat?
Willbill's user avatar
  • 1,747
27 votes
6 answers
376k views

Is ground beef that was in the refrigerator for two weeks and has turned brown still usable?

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 ...
Ben McCormack's user avatar
18 votes
7 answers
51k 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 ...
Anne's user avatar
  • 221
14 votes
7 answers
45k 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 ...
stephennmcdonald's user avatar
11 votes
11 answers
114k 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 ...
turbonerd's user avatar
  • 273
10 votes
8 answers
213k 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 ...
Mad Wombat's user avatar
7 votes
1 answer
9k views

How to cook eye of round roast?

What are my options for cooking an eye of round roast? What's the best way to cook this cut of meat to minimize the potential for it to dry out?
SarahVV's user avatar
  • 1,205
1 vote
2 answers
19k views

Sous vide chuck roast or chuck steaks?

I've never cooked sous vide before, but am now equipped to try thanks to the holidays. We have a 3 pound chuck roast -- I'm not sure what the exact cut shape is, but it's vaguely cube shaped. If we ...
Erica's user avatar
  • 8,402
0 votes
1 answer
6k views

Can I fix a chewy beef joint after it's already cooked and sliced?

Now I have cooked the beef joint & it's cut up into thin slices is there anything I can do to make it less chewy. Editor's note: let's assume this is some kind of cut meant for roasting, ...
Dave's user avatar
  • 9
37 votes
6 answers
39k views

Can I use cooking sherry instead of red wine in my stew?

So I found some Sherry Cooking Wine ($6 CAD) at my supermarket and I don't want to go and shell out too much money on a real bottle of wine just for a stew, is it possible to use cooking wine like ...
IAmNoOne's user avatar
  • 527
26 votes
12 answers
37k 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 ...
mohlsen's user avatar
  • 906
21 votes
2 answers
713k views

To which internal temperature should I cook beef for rare/medium/well done?

I am going to cook a beef roast: To which internal temperature should I cook it for rare/medium/well done?
apaderno's user avatar
  • 7,062
9 votes
5 answers
42k views

Should I brown meat for stew?

I always look through the comments on recipes I find online that I want to try. The comments are usually helpful and give great tips on how to make the dish even better! I recently found a great ...
Nicole Rae's user avatar
8 votes
1 answer
125k 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 ...
Klik's user avatar
  • 383
6 votes
2 answers
80k views

Beef discoloration on parts not in contact with air

I have bought a pack of sliced beef and opened it up as soon as I got home. Judging by the date on a package, it was packed on the same day I bought it. It was red on the outside, but dark and brown-...
Slartibartfast's user avatar
5 votes
2 answers
32k views

How to Reheat Beef Tenderloin?

I have a Tenderloin that was roasted to medium and seared. How can I best reheat it without it getting dry and tough?
Nicholas Trandem's user avatar
3 votes
3 answers
5k views

Cooking Cheap Cuts of Beef

I've been trying to find a relatively quick way to prepare eye of round "steaks" (really just slices of a roast), so that they are tender and juicy, but not falling apart. The goal is to avoid having ...
Ben Criger's user avatar
28 votes
5 answers
23k views

What can be done with accidentaly oversalted beef?

I mistakenly marinated some thin beef with regular salt for one day before barbecuing it, turns out you're not supposed to do that! Even after washing it, it is unbearable to eat it by itself. I'm ...
Mojimi's user avatar
  • 385
18 votes
7 answers
253k 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. ...
Jeff's user avatar
  • 181
13 votes
4 answers
22k 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 ...
KMC's user avatar
  • 1,984
12 votes
5 answers
30k 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 ...
julie's user avatar
  • 874
12 votes
5 answers
23k 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 ...
ahsteele's user avatar
  • 2,598
11 votes
2 answers
925 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
11 votes
4 answers
4k views

Making Beef Stock

I just purchased some nice beef marrow bones. What I'd like to do is make myself some beef stock for soups and whatever else. Now I'm planning on making a Mirepoix and then adding the bones and then ...
ist_lion's user avatar
  • 883
10 votes
3 answers
210k 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?
dvcolgan's user avatar
  • 445
10 votes
4 answers
65k 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 ...
Brian Low's user avatar
  • 410
9 votes
13 answers
134k 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 ...
I Like to Code's user avatar
8 votes
3 answers
21k views

Ground beef storage and use past sell-by date

When I buy food it's at least a few weeks worth, and I bought some ground beef the other day with the intention of using it over a couple weeks. I have a couple questions regarding storage: I use ...
Kryptic's user avatar
  • 1,019
8 votes
1 answer
31k views

Arby's Roast Beef - what cut of meat?

What cut of meat does Arby's use in their roast beef sandwiches? Looking at the slices (see: https://arbys.com/desktop/images/the_meats/beef_n_cheddar.png), they don't seem to have the muscle fibers ...
CookingNewbie's user avatar
7 votes
10 answers
253k 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 ...
Melissa's user avatar
  • 281
7 votes
6 answers
7k views

Is this a true? You should use garlic with pork and ginger with beef and never vice versa?

"You should use garlic with pork and ginger with beef and never vice versa." This is coming from my dad who says that fact has been handed down from generations and generations of Chinese cooking. ...
O_O's user avatar
  • 472
7 votes
4 answers
184k 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 ...
JDelage's user avatar
  • 294
6 votes
1 answer
4k views

What bones for beef stock

I finally may have found a somewhat local source for veal bones and want to start making stock in earnest. I've done chicken and turkey stocks before but for those I use entire carcasses. I've ...
Brian's user avatar
  • 762
5 votes
4 answers
40k 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?
Chris Roberts's user avatar
5 votes
2 answers
1k views

How would I go about recreating beef/hamburger taste/umami, strictly vegan?

I've begun to experiment with creating the perfect vegan hamburger. Hamburgers was something I held very dear before I stopped eating meat and I haven't been able to find something that even comes ...
INT's user avatar
  • 401
5 votes
5 answers
27k views

What to do with the fat rendered when making beef stock?

I just made beef stock and after cooling the stock in the pot I skimmed the solidified fat off the surface and the walls of the pot. Since I often read 'keep duck fat' when making duck stock/broth and ...
tobiw's user avatar
  • 1,083
4 votes
3 answers
9k views

How does roasting beef in a rotisserie compare to doing so in a regular oven?

When I prepare roast beef at home, it's never as good as the one prepared with a rotisserie. What is the difference between a roast beef cooked in a rotisserie, and a regular oven?
apaderno's user avatar
  • 7,062
4 votes
6 answers
102k 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 ...
n00b's user avatar
  • 293
4 votes
1 answer
2k views

How are beef cuts labeled in Russian?

I looked up cut of beef on Wikipedia. There are no Russian names for cuts. I'm wondering what they're all called in Russian.
George Chen's user avatar
4 votes
3 answers
4k views

What is the effect of soaking minced beef in milk

Rex Stout has a recipe for "Broiled Georgia Ham" where the ham is soaked in milk for an hour. Elsewhere I have read that you can soak chicken livers in milk before sautéing them. Having read a little,...
Chris Steinbach's user avatar
3 votes
2 answers
24k views

Stew beef, overcooked or undercooked?

If my stew beef is tough (it's been on a small flame in liquids for about an hour), does it mean that it is overcooked, or undercooked?
user avatar
3 votes
1 answer
979 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
  • 397
3 votes
2 answers
2k views

Sous Vide Strip came out medium well, what did I do wrong?

I picked up two NY Strip steaks, about 6 oz each this weekend with the hopes of showing off how awesome my new sous vide circulator (Anova Precision Cooker) with a nice medium-rare steak. I pre-heated ...
Smapdi's user avatar
  • 33