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.

Filter by
Sorted by
Tagged with
0
votes
1answer
115 views

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)...
7
votes
1answer
6k 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?
18
votes
6answers
28k 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 ...
8
votes
6answers
4k 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. ...
0
votes
0answers
60 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 ...
8
votes
2answers
259 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 ...
4
votes
8answers
58k views

Preventing a burnt burger patty when pan frying

So when I cook the burger patties on a frying pan (I lack fancier methods of cooking them), the bottom tends to get burnt pretty black. Yet when I bite into the burger, you can see that it's only a ...
2
votes
4answers
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 ...
25
votes
7answers
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 ...
0
votes
0answers
30 views

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 ...
1
vote
1answer
535 views

Why is my beef broth the wrong color?

Beef soup bones were on sale today, so I thought I’d make a broth )(stock?). I roasted the bones for a couple of hours, then added them to the pot along with some onion, celery, and mushroom stems. As ...
3
votes
1answer
81 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 ...
0
votes
2answers
68 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!
26
votes
12answers
27k 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 ...
0
votes
1answer
121 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 ...
1
vote
3answers
353 views

Too much lemon in beef stew help!

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?
1
vote
6answers
32k views

Does liver reheat well?

I have a large chunk of beef liver, too much to eat in one sitting. I would prefer to cook it all up at once, but would it be palatable reheated? Would it be ok cold?
1
vote
1answer
220 views

Sirloin Tip Kebab cooking times

I want to make some Beef Kebabs with onion, sirloin and peppers. I'm using metal skewers (if that helps). How long should I let the Sirloin cook on the kebabs? There is bite size pieces on a grill at ...
2
votes
1answer
72 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 ...
1
vote
1answer
68 views

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 ...
5
votes
3answers
214 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 ...
2
votes
2answers
481 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 ...
1
vote
1answer
748 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 ...
0
votes
1answer
40 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
5
votes
1answer
718 views

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 ...
22
votes
8answers
325k 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 ...
3
votes
3answers
5k views

Which cuts of beef are suitable for slow cooking methods?

If I want to simmer or braise a piece of beef for a few hours, how do I choose suitable meat? Which of the usual cuts are great, which are adequate, and which ones will just turn tough? It would be ...
8
votes
2answers
17k views

Is it safe to throw frozen meat in marinade?

What if I don't wait for it to defrost. Does it affect taste in a bad way? Or is it unhealthy? How does it compare to thawed meat?
9
votes
13answers
109k 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 ...
3
votes
1answer
65 views

Wine reduction sauce a little too rich

I made a wine reduction sauce using a great merlot and some low sodium broth (onions and fond too!). I started by making a roux and then reduced the sauce. It has great consistency and tastes great ...
12
votes
3answers
39k 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 ...
9
votes
7answers
1k views

Extremely tender beef at hospital

My dad was recently in the hospital for intestinal surgery. While he was recovering they served him some beef that he was very surprised to find incredibly tender. He let me have a bite. It was so ...
2
votes
2answers
70 views

Prime Rib w/ bacon wrap

My butcher prepared our Christmas prime rib with a bacon wrap. He suggested 325° roast until internal temperature, but I’m skeptical of that method. I was going to do this 200° slow roast with a quick ...
1
vote
1answer
33 views

Cooking time for two identical pieces of beef

I am cooking two identical 2 pound pieces of beef. It calls for 25 minutes per pound. Do I figure the cooking time for 2 or for 4 pounds? The cooking time for 2 pounds would be 50 minutes and for 4 ...
16
votes
10answers
94k views

Mushroom replacement in Beef Wellington

I saw a great recipe for Beef Wellington on Serious Eats that I'm eager to try. However, my roommate does not eat mushrooms (both because he dislikes the flavor and because he had a bad experience as ...
6
votes
9answers
34k views

Advice on meat cuts for German rouladen

I've been trying to figure out the best cut of beef to use for a German rouladen recipe. From the butcher and Google searches I've seen advice ranging from slicing flank steak (how would that work?) ...
0
votes
1answer
65 views

Sous vide top side beef joint - set temperature lower than it should be

I am new to sous vide and am currently cooking a relatively cheap cut of beef (~1kg of top side beef joint). The beef is in a vacuum sealed bag and has been cooking for about 5 hours at a temperature ...
5
votes
5answers
20k 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 ...
1
vote
1answer
214 views

Beef fat for frying

Where do I purchase beef fat for frying fish? I have been using a solid fat of half vegetable and half beef fat, but have not been able to find beef fat only.
9
votes
3answers
4k 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 ...
0
votes
1answer
298 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 ...
10
votes
2answers
3k views

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,...
1
vote
1answer
125 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 ...
5
votes
1answer
2k views

Steak qualities/beef grades in Canada?

In his answer, @hobodave describes the three grades of beef available in the States: Select, Choice, and Prime. He further points out that most supermarkets only carry Select grade. What are the ...
1
vote
1answer
90 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?
8
votes
1answer
104k 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 ...
0
votes
1answer
164 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 ...
4
votes
2answers
181 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'...
15
votes
4answers
61k 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 ...
1
vote
0answers
61 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?

1
2 3 4 5
8