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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4
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1answer
80 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 ...
10
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2answers
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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1answer
49 views

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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2answers
155 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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11answers
51k views

Why does my roast beef smell wonderful but tastes bland?

My crockpot roast beef has the best aroma ever but the flavor of the finished product is only average. I had a 4 pound tri-tip roast and seasoned it with the usual onion, garlic, worcestershire sauce, ...
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0answers
102 views

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 ...
4
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3answers
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,...
3
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1answer
5k 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. ...
0
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1answer
139 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 ...
2
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1answer
133 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 ...
8
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1answer
551 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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0answers
48 views

Slow Roast Beef Conversion

I've got a recipe (Hawkmoor at Home's) for ultra slow roast rump which roasts 1.2-1.5kg rump at 75deg C for 4-5 hours (after searing it on a large griddle) How long would it take to roast a 2.2kg ...
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1answer
218 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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7answers
38k 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 ...
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1answer
65 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 ...
14
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7answers
32k 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 ...
4
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1answer
2k views

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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1answer
8k 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 ...
0
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1answer
93 views

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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2answers
190 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 ...
3
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2answers
255 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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1answer
130 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 ...
14
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3answers
5k views

What makes frozen burger patties bland?

This has confused me for a while: it's observable that a lot of all-beef burger patties from grocery stores and fast food joints taste dull compared to homemade ground beef, but is the key difference ...
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0answers
62 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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2answers
105 views

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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2answers
293 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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8answers
24k 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 ...
6
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7answers
16k views

What can I do to thicken the mixture in a meat “cup?”

I've got a pound of ground beef in the refrigerator that I need to use by tonight, and have been eating pasta and hamburgers in unusual abundance lately so my usual standbys of ragù and patties are ...
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2answers
197 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 ...
4
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1answer
391 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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0answers
95 views

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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4answers
3k views

How can I efficiently render 100 lbs of suet into tallow in a home kitchen?

As I mentioned in another question, I'm about to undergo a 100 lb suet-to-tallow rendering process. The problem is, as much as I love tallow, I've never rendered suet myself before and I have a ...
2
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1answer
73 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? ...
2
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0answers
163 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 ...
0
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1answer
97 views

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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3answers
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?
6
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2answers
67k 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-...
0
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1answer
136 views

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 ...
3
votes
1answer
379 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 ...
3
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2answers
436 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,...
3
votes
1answer
77 views

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 ...
5
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6answers
23k views

How can I determine fat content in beef?

I'm looking to determine with as much accuracy as possible (without buying specialized equipment) the fat percentage of ground beef. Is anyone aware of a method that will get me reasonably close? I ...
2
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2answers
298 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 "...
0
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0answers
38 views

Recipe calls for letting beef stand at room temp for 1hr. Is it safe? [duplicate]

I'm following a recipe for a roast beef tenderloin with caramelized onion and mushroom stuffing from "The Best of America's Test Kitchen" (2008) cookbook. After butterflying the roast, ...
15
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5answers
68k 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 ...
2
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1answer
296 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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3answers
34k views

Can I fix this bad beef stew?

My housemate's mother is visiting and she's been doing a bit of cooking. Today she made beef stew. She cubed up about 4lbs of tri-tip and dumped it all in my stew pot with some olive oil where it ...
1
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2answers
9k views

substitute beef for lamb?

I have a lamb pinot noir sauce recipe that I use for lamb chops all the time. I would like to use with short ribs instead. can I merely substitute beef stew meat for the lamb stew meat, and be ...
6
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6answers
17k 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 ...
0
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1answer
148 views

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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