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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1 vote
2 answers
27k 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)...
2 votes
2 answers
2k views

If I make my own jerky, will I expect the same amount of protein in the finished product as what I started with?

If I look up top round steak, it has about 65 g of protein in an 8 oz serving. If it takes roughly 3 lbs of top round to create 1 lb of jerky, I would expect the jerky to contain about 24 g of protein ...
3 votes
7 answers
27k views

Bitter Taste: Beef Stew

OK, made another beef stew in the crock pot and again, it has a bitter flavor. No tomatoes, only 2 T canned tomato paste and 1 C cabernet. Thinking maybe a lighter wine to fix this and/or eliminate ...
1 vote
2 answers
2k 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 ...
2 votes
1 answer
213 views

Is it safe to cook meat in a Sous Vide bath with the absorbent pad attached? [duplicate]

I froze a small beef joint with the intention of cooking this from frozen in a sous-vide bath. On removing the outer plastic wrap, it appears that there is a black pad used to absorb moisture from the ...
2 votes
1 answer
941 views

Trying to Salvage a Prime Rib Roast Beef

I'm preparing a prime rib roast beef for my folks for the first time for Christmas. It hasn't even gone in the oven and things have gotten a little wacky. Firstly, the roast was frozen and taken out ...
0 votes
1 answer
91 views

Roast beef for the next day

So I'm cooking roast beef for Xmas Dinner tomorrow but have to do it tonight as I have no time. Once it's reached temperature I have time to take it out and rest it until it reaches the intended ...
0 votes
2 answers
152 views

Can beef be frozen 3 days after purchase

The beef I bought was ground on the 8th. Is it safe to freeze on the 11th.
3 votes
2 answers
3k views

How do I render large quantities of fat?

Suppose I have many pounds of fat to render. (Sometimes people have 100 pounds!) How can I do this efficiently? Should I use a pot on the stove, a slow cooker, or the oven? How many pounds should I ...
0 votes
0 answers
49 views

I left my beef and chicken stock outside to cool overnight but my hub put it in a cooler and it only cooled to 65 degrees f, still safe after a boil? [duplicate]

I put it in the fridge now to chill and separate fat. Thanks
4 votes
2 answers
244 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 ...
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 ...
0 votes
2 answers
821 views

Are the white bits on this beef jerky fat or mold?

I can’t tell if this is simply fat or mold. Anyone have an idea?
1 vote
1 answer
1k views

'Correct' simmering temperature for bone broth

I've been getting into making my own stocks and have decided to make a beef bone broth for the first time. I've been reading plenty of resources online however there are a lot conflicts from different ...
6 votes
2 answers
2k views

Why not corned pork instead of beef?

I have made a few corned beef with chuck and pot roast cuts. Using salt,sugar nitrite salt , etc: the results have been excellent. I have not used brisket because they are so big. Pork loins and ...
0 votes
1 answer
290 views

Baby gold potatoes instead of yukon gold in a beef stew

As the title states I went to 3 stores could not find Yukon gold potatoes. The recipe said to cut the Yukon into 2 inch pieces can I just substitute baby gold gold potatoes that around 2 inches?
0 votes
2 answers
351 views

How to get rid of blood/iron taste when cooking beef curry?

I am trying to cook beef curry with the cold cut of beef. I cooked first 30 mins in pressure cooker, and now I've set at about one and a half hours on the pan and it still has blood taste. How long am ...
1 vote
3 answers
1k views

How do I make beef go soft for Indian beef curry?

I am trying to make Kerala style beef curry using a pressure cooker and I'm struglging to figure out how to make the beef go soft. To what I understand, the more we cook beef, the more harder it get, ...
0 votes
1 answer
391 views

What are those "white eggs" in doner kebab? (picture attached)

I bought some doner kebab from the supermarket, and it is pre-cooked. When I re-heat it using oven, I found many white round spots/particles, the size is about 3mm to 5mm in diameter. I attach some ...
3 votes
2 answers
3k 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 ...
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 '...
2 votes
4 answers
34k views

Minced beef or lamb clumping - how to stop it

I've noticed that sometimes, I'll cook mince and providing I stir and chop the meat, it doesn't clump, but sometimes it does clump and I can't seem to work out any kind of pattern for when it does ...
7 votes
1 answer
167 views

Curled, Tender Beef in Noodle Soups (esp. Vietnamese)

I've noticed that both in Europe as well as Vietnam, the beef slices in noodle soups (in particular phở bò) tend to have two salient qualities: they are absurdly, melt-in-your-mouth tender, and they ...
3 votes
5 answers
2k views

How to break mince beef apart for a bolognese, and then brown it

I am able to break mince beef down into a much less coarse material, by putting the raw mince into hot water in a pan, then breaking it apart easily with a spoon. See an example here It appears ...
2 votes
0 answers
61 views

Are gray marks on beef a sign that it's gone bad? [duplicate]

I just bought this piece of beef at the supermarket. Observe the gray-ish spots: Do these mean that this meat has gone bad? I literally just got it from the supermarket.
3 votes
2 answers
1k views

how do I remove partially-disintegrated sediment/tiny-bones from stock?

I have just finished my first batch of bone broth, and have removed all of the bones I could find. I noticed that there are some smaller pieces, as well as "grit" from disintegrated bones, which ...
1 vote
2 answers
350 views

Can you overcook beef when browning before braising?

I'm making a braised beef stew with a chuck roast and the recipe calls for browning the beef chunks in the oven at 550F for approximately 10 minutes. While the beef developed a rich browned exterior, ...
6 votes
4 answers
18k views

Beef and veggies in crock pot turn out hard and tough

I have a Hamilton Beach 6 qt Set 'N Forget Programmable slow cooker, and I keep having the same problem-- when I try to make beef stew, the beef comes out almost inedibly tough, and the veggies don't ...
0 votes
1 answer
5k 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
1 answer
150 views

How do I tell if imported jerky is parasite-free? [duplicate]

Recently bought a pack of beef jerky (it is a rather rare find in my country). While I have bought jerky before, those were produced in EU, but this packet is originating from Brazil and - I don't ...
7 votes
4 answers
4k 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 ...
0 votes
1 answer
582 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?
1 vote
1 answer
177 views

Can I Sous Vide a roasting joint?

With the end of year Christmas shopping panic, the only beef joint I could get for Christmas day was a 1.6kg roasting joint. There is no other marking on the pack, so I assume this is either ...
0 votes
2 answers
411 views

Can you make beef and noodles with a beef stew seasoning packet?

I haven't made beef and noodles in a while but I have this beef stew seasoning packet and wanted to try that instead of beef broth or the beef cubes. Would this work? How much water would I need? I am ...
4 votes
3 answers
10k 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. ...
4 votes
3 answers
18k 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 ...
3 votes
2 answers
1k 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 ...
4 votes
1 answer
11k views

Difference between demi-glace and beef stock. Can I use a demi-glace instead of a beef stock?

Making of demi-glace is well defined for me as a product of veal bones and vegetables reduced to gelly concentrate in temperature 5-10C. Here is my demi-glace which I refer to: Beef stock, on the ...
4 votes
3 answers
2k 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,...
5 votes
2 answers
3k views

Why isn't the beef fat in my chili melting?

I'm making some Texas-style chili ("beans optional" :) for the second time, and the fat on my brisket just does not want to melt. As the recipe instructs, the chili sits on the stove for 4+ ...
-1 votes
1 answer
3k 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 ...
1 vote
1 answer
386 views

What is the basic difference between beef stew, braised beef and beef curry?

What is the basic difference between beef stew, braised beef and beef curry? Is there really any difference other than the combination of spices?
5 votes
2 answers
3k 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 ...
14 votes
4 answers
62k views

Should beef jerky be cut with or across the grain?

Recipes seem to be split down the middle of whether or not meat to make jerky should be cut with the grain or across it. What is the difference in the final product when cutting with vs across the ...
2 votes
2 answers
384 views

Is this grass-fed beef?

Question 1: If I buy Australian beef, can I be almost certain that it's grass-fed? Question 2: Does the beef below look grass-fed?
7 votes
5 answers
62k views

What cut of beef is "fillet of beef"?

I usually cook vegetarian dishes because it's easier for me although I'm a huge carnivore. I'm taking a stab at this steak sandwich recipe which calls for "fillet of beef". What does that mean? Which ...
0 votes
1 answer
298 views

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
1 vote
7 answers
45k 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?
0 votes
2 answers
839 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 ...
2 votes
1 answer
107 views

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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