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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.

4
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1answer
214 views

What is the name of a dish where meat is doused with brandy and lit on fire?

In about 1972 as a new bride, I made something with beef in the oven (had to have been from a cookbook) and then poured brandy over it and lit it on fire before serving. As we were college students, ...
0
votes
1answer
1k views

How long to warm taco bar dishes in a roaster [closed]

With beef, mexican rice, and refried beans in a roaster that has 3 separator bowls, how long does it take to reheat these taco bar dishes, and what would be the best temperature? I intend to ...
5
votes
1answer
214 views

Do I need to cook smoked beef before eating?

I bought some beef from the supermarket that said "smoked beef" on the label and nothing else. It was contained in the fridge, not the freezer section. I'm not sure how to prepare this for eating. I ...
0
votes
1answer
152 views

What is Biltong and how to make it? [closed]

What is biltong, how is it made, and is there a significant risk of contracting food poisoning from it
80
votes
12answers
34k views

Are rare burgers safe?

On a recent trip to France, I had a burger that was still pink in the middle. I know this is incredibly common in France (and it was delicious!) - but, as I understand it, it would never be allowed in ...
1
vote
4answers
243 views

Should I write Steak or Beef Tenderloin on the menu?

I am trying to write a simple menu. One of the dishes is "Pan seared sliced beef tenderloin". Is sliced beef tenderloin considered steak or would that cause confusion? My concern is if I write just "...
0
votes
1answer
122 views

Tips on making a sauce out of beef trimmings.

I have trimmings from a Beef tenderloin and would rather not throw them away. I already have a demi being made and will be making a sauce with cremini, onion, garlic and red wine. Tips on handling ...
4
votes
1answer
79 views

Can I use ground beef meatballs in stews like Boeuf Bourgogne?

"Marbled" stewing beef is hard to come by where I live, beef is either steak or ground beef. Steak is expensive whilst ground beef is not. It's a shame I have to choose between these two poles. I'd ...
7
votes
1answer
1k views

What does “wedge” mean, as in “wedge” a head of Cabbage?

In a recipe on Corned Beef and Cabbage, the instructions read "wedge" the head of cabbage before putting it in the slow cooker.
2
votes
1answer
62 views

New corned beef ideas [closed]

I love beef especially corned beef but i would like to try a new version or recipe like i know how to slow cook it or make a Ruben with it but there isn't a whole lot in the way of variations. So how ...
3
votes
1answer
2k views

What's the difference between soup meat and stew meat?

I bought a share of a cow, and was given both of these in my delivery. They both seem to be roughly the same sizes of chunks. Are they from different parts of the animal? Do they require different ...
3
votes
1answer
207 views

What sauce is Gordon Ramsey using for this dish?

Gordon Ramsay has a trailer on YouTube for his MasterClass course. The link for the video is here: Gordon Ramsay's MasterClass (YouTube). I have attached the screenshot at 0:21 It looks like cream ...
4
votes
3answers
703 views

Beef Steaks : Cooking older-grade meat (C-Grade)

I'm an amateur cook and I can't afford to buy "good" steaks, so I made my own Sous Vide circulator to try and get the best out of cheap meat cuts. Thing is, where I'm from, even the less-glamorous ...
8
votes
2answers
2k views

Is the advantage of wagyu and other fine beef obliterated when formed into minced burger patty?

The best thing about wagyu and similar cuts is its fine marbling. I've recently seen a 'wagyu-beef-slider' on a menu at an upstanding and well respected establishment. Upon internal reflection of ...
13
votes
4answers
4k views

Is there any advantage to cooking steak on the bone?

My local butcher sells ribeye and sirloin steaks from Basque and Galician dairy cows on the bone. All of their products are fantastic but I question what effect cooking it 'bone-in' has. Is there ...
7
votes
5answers
6k views

Safety and quality of low-price imported beef sold in US supermarkets

As a recent resident of Southern California, I noticed in a supermarket very impressive looking sirloin strip steak for $4.99 per pound. Regular prices in other markets range from 10.99 to 29.99. The ...
11
votes
1answer
1k views

Color of fried beef steak: sometimes dark, sometimes light-colored. Why?

I have noticed that sometimes when I am frying beef steak it does not turn dark but it becomes rather light-colored. I have also noticed that those steaks that do turn dark during the frying tend to ...
4
votes
2answers
329 views

Tough Stew Meat for a Carbonnade

Tonight I made a Carbonnade Flammande (basically just a Boeuf Bourguinon with beer instead of traditional red wine). I have made this stew before successfully, but this time the meat was very tough! I'...
4
votes
3answers
396 views

Identity of “Kulkie”

At my local (kosher, Ashkenazi) butcher, one of the cuts of beef they sell is kulkie, or kolichel/kalichl. It's a tough, lean cut with copious connective tissue which is great for stewing. However, I ...
8
votes
5answers
6k views

How to fix grass finished beef that tastes like fish?

I bought a 1/4 grass finished cow (I had a good experience with a 1/2 pig from the same seller, so didnt feel the need to start small). We cooked some ground beef, and it was fine. But the second cut ...
0
votes
2answers
2k views

Substitute pork with beef

I have a number of recipes that call for pork. Am I able to substitute with beef? And when it calls for chicken stock, do I use beef in place?
0
votes
1answer
2k views

Beef broth vs. beef stock

I have a few leftover bones from prime rib but not really enough to make much stock . I have a little extra prime rib meat left over and wondering if I can make soup stock with it too. we don't ...
5
votes
3answers
341 views

what muscles should be present in a ny strip steak?

I was delivered some NY steaks, but they don't look like what I'm used to. Usually the NY seems to have one muscle, but these seem to have another muscle (highlighted in yellow). Would these still be ...
3
votes
1answer
391 views

Spoiled beef suet

I received beef suet from a grass fed cow. I have been storing the packages in my freezer. I was going to render some, and put 10lbs in my fridge to thaw some, and life happened and I forgot about ...
4
votes
1answer
4k views

Can I use casserole steak instead of braising beef for this Chinese Beef Casserole recipe?

I can't find braising beef easily, but I do have casserole steak. Are they the same? Would they work the same for this recipe? http://www.bbcgoodfood.com/recipes/9646/chinesestyle-braised-beef-onepot
0
votes
1answer
2k views

How to Tell if Beef Steak Has Been Dry-Aged

I am about to purchase my first dry-aged beef steak. How do I know the steak has been properly dry-aged? How do I know if the vendor is not trying to sell me spoiled meat? From some photos dry-aged ...
-1
votes
1answer
4k views

Beef casserole partially cooked this morning and left in the oven to cook later - is this OK? [duplicate]

I partially cooked a beef casserole this morning (about 8am) and left it in the oven to finish cooking between 4pm and 6pm tonight. Is this going to be OK? or will I make my family ill?
11
votes
2answers
24k views

Can I freeze beef stew?

I've made too much beef stew, and I'd love to be able to freeze it instead of letting it go bad. It's a stew with cooked vegetables and chunks of beef. Will this freeze and defrost well? (If it ...
4
votes
4answers
2k views

Is beef ever brined?

I quite often will brine poultry and sometimes pork but I have never (or ever heard of anyone) brining beef? Does anyone know why it doesn't seem to be as popular with beef or has anyone tried it? ...
0
votes
1answer
66 views

How long does beef stays good after turning of refrigerator? [duplicate]

During this weekend I accidentally turned of my refrigerator connection before going out and It was like this for about 50 hours without the connection. I had raw beef in there in almost an airtight ...
3
votes
2answers
489 views

Why is freshness more important for fish than beef?

I know that freshness has a big impact on the flavor of fish. Flash-frozen sushi-grade fish tastes great raw, and you're supposed to seek out fresher cuts when cooking fish rare (ahi tuna steak, etc). ...
1
vote
1answer
2k views

Which part of a cow does UK “frying steak” come from?

UK supermarkets often sell cuts of meat with ambiguous names that don't resemble the cuts on a butchery diagram: Where would I find frying steak on that?
0
votes
1answer
2k views

Beef in my stew isn't tender

My son made a beef stew last night and brought it over to me today. The meat he used did not become tender. I am 79 years of age and the meat is just not easy for me to eat. I want to try putting it ...
0
votes
1answer
575 views

Brisket: separating the flat from the point prior to smoking

Is it possible to separate the flat from the point prior to smoking whole brisket without messing either piece up? I have a limited time to cook before an event and I'm thinking if this would work, I ...
3
votes
1answer
150 views

As a consumer in the UK, how can I choose well marbled beef?

In the USA beef marbling is graded by the USDA - and this grade labeling is enforced to be passed nearly to the end consumer (i.e. the labeling is on the cryovac). So if I wanted well marbled beef in ...
3
votes
3answers
5k views

Can I use short rib bones alone to make beef stock?

I have almost 2 pounds of uncooked short rib bones (I cut them off short ribs then froze them). There is very little meat, if any, on the bones. Am I able to make beef stock using just these bones? ...
0
votes
1answer
196 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?
3
votes
1answer
959 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 ...
0
votes
1answer
109 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 ...
1
vote
5answers
430 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 ...
5
votes
1answer
576 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
2k 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 ...
3
votes
1answer
717 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 ...
0
votes
1answer
490 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 ...
0
votes
1answer
279 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 ...
0
votes
0answers
594 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?
6
votes
2answers
5k 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) ...
2
votes
1answer
1k 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
585 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 ...
3
votes
1answer
125 views

Kind of Russian pierogi

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 ...