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
6k views

Does meat marinate while it is in the freezer?

Put a skirt steak in a plastic bag with a marinade and then promptly put it in the freezer. It has been in the freezer for a couple of days now. I want to thaw it out for dinner tonight, but I'm ...
3
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1answer
1k views

Why cook stewing meat low and slow?

I know that you're supposed to cook cuts like beef chuck at a low temperature until they reach a high enough internal temp for the collagen to melt, which is why the same method wouldn't work for ...
3
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2answers
3k views

Chinese crispy beef with minced beef instead of slice steak?

I've read up on a fair few recipes for Chinese crispy beef, but they all call for a beef steak to be sliced up, such as topside, rump, sirloin. But I cannot find any info or recipes on substituting ...
3
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1answer
361 views

help me identify the factors which make grass-fed beef tender or tough

I have been buying grass-fed beef straight from the farm both in Germany and in Poland. The beef I bought in Germany was invariably tender, regardless of the cut and what way I prepared it, while the ...
6
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2answers
2k views

How should I pre-cook a burger to be micrwaveable?

Start with a generic 1/3rd lb patty of ground beef, either frozen or fresh. Normally I follow the advice from How do you grill a perfect burger?, however, I want to make many. How can I cook and ...
1
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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.
14
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2answers
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 ...
0
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2answers
18k views

Using frozen mince beef [duplicate]

I forgot to get my mince beef out of the freezer to cook tonight, so it's still frozen...Can I cook it straight from frozen or does it need to fully defrost?
6
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2answers
276 views

What is the best way to cook the beef cut “nerveux gite”?

In France, just bought a beef cut of meat named "nerveux gite a bourguignon", planning to cook it in the slow cooker. However, it seems incredibly tough! What's the best way to prepare it?
3
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2answers
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 ...
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2answers
3k views

Will a pineapple marinade reduce a beef roast to paste?

My butcher gave me this warning: Make sure you don't soak your beef in a pineapple marinade, stick to brine. I tried it with pineapple once and I ended up with a paste. Now seems too incredible (...
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2answers
12k views

What cuts are “stir fry beef” and “stewing beef”?

I've seen beef chunks in the store labeled as both stir fry beef and stewing beef, but neither indicate what actual cut they are. I imagine it might vary by brand but what are these usually? Are they ...
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1answer
8k views

How long should I cook a 10lb chuck roast on low in the crock pot? [duplicate]

How long do I cook a 10 lb chuck roast in my crock pot?
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2answers
4k views

Why won't my ground beef thaw?

I put ground beef in the fridge 3 days ago and it's still frozen! Why isn't it thawing like normal?
0
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1answer
143 views

Will it wreck the dish if I pre-soak beef in brine, and then slow roast with Marsala? [closed]

I've found that pre-soaking my beef in brine helps to break down the fibres, making the subsequent roast tender. I've found a recipe for slow-roasting beef with Marsala. I'm wondering if I can ...
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2answers
289 views

My small chuck roast was dry

How long should I braise a small beef chuck roast, about 1 pound, on top the stove? Does it need to be totally immersed in liquid?
0
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1answer
111 views

Refrigerated Beef Brisket [duplicate]

I bought some prime trimmed beef brisket on March 9 with a sell by date of Mar. 12. It was kept in the frig in its foam/plastic wrap container until Mar.16. There was some odor when I opened it up and ...
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2answers
979 views

Braised short ribs differ in texture when on stove top vs in oven

I've made braised beef short ribs several times previously and I've found that when they're braised on a low flame in a cast iron pot over the stove, they ended up being more tender compared to those ...
1
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1answer
2k views

Maximum cooking time for beef joint in slow cooker?

I usually cook a joints of beef by browing it in a pan and then putting it in the slow cooker all day (about 8 hours) completely submerged in stock. At the weekend I have family coming over, so the ...
9
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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 ...
0
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1answer
313 views

Spolied Meat Test? [duplicate]

I left a beef roast in a crock pot covered - 10 hours -forgot to plug it in. Meat was still cool to touch. Home kept at 72 degrees. Safe to cook and eat or throw it out?
2
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2answers
15k views

Ground Beef vs. Ground Pork

I have a meatball recipe that calls for ground beef, but all I have on hand is ground pork. How might that affect the binding of the ingredients and the cooking in general?
1
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2answers
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 ...
5
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1answer
1k views

How to Debone Oxtail?

I was reading this burger recipe from Serious Eats: http://www.seriouseats.com/recipes/2009/10/the-blue-label-burger-blend-recipe.html It sounds great, but it calls for ground oxtail, which does not ...
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2answers
8k 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 ...
9
votes
1answer
10k views

How do I pick the best fillet mignon at the supermarket?

What should I look for when I'm at the store picking out fillet mignon? How can I tell by look which pieces are more likely to be higher quality pieces of meat?
15
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4answers
9k views

Is there any cut of beef that's close to Kobe beef?

I have had the real thing in Japan and it was fantastic and very expensive. I don't usually eat steak at all. The Kobe beef steak was the first I ate in my entire life. It was very tender and tasty, ...
4
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1answer
1k 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.
2
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3answers
2k views

Best beef joint for slow cooker

I'm wondering what beef roasting joints will come out of the slow cooker best? I'd like to be able to slice it rather than pull it though. I've tried before with Brisket, it was delicious, but fell ...
2
votes
1answer
1k views

Should cold turkey and roast beef be heated before putting on the gravy?

I bought some good quality roast beef and turkey carvery style. However they are both cold, so I want to add gravy. I don't know if I should warm the meat before putting the gravy. Another ...
4
votes
1answer
499 views

What are the chunks of connective tissue on soup bones? (And can I use them?)

I just finished making a beef broth stew with a big ol' soup bone. I left the random scraps of muscle and stuff attached to the bone while it cooked, and now I've fished out the non-muscle bits. They ...
3
votes
2answers
5k views

Why the Australian Tomahawk steak is larger then US?

If you do a search for Tomahawk steak on Google Image, you will see two very different Tomahawk steak, the US ones, some simply referred it to Rib Eye Bone-In French Cut, are much smaller, with ...
0
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2answers
4k views

Should I roast a rolled beef roast from room temperature?

It is better to roast a rolled beef roast from room temperature? Or is it advisable to roast it straight from the fridge?
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2answers
30k views

How long does it take to cook ground meat on a skillet? [closed]

I was wondering how long it exactly takes to cook ground meat in a skillet on the stove on medium heat for these meats? 1) pork 2) bison 3) beef 4) chicken
4
votes
1answer
4k views

Smoking a blade steak

I live in Australia where smoked BBQ isn't really common. I asked the butcher what he'd recommend for smoking and he suggested a blade steak (I believe it was). It weighs about 1.5kg / 3.3 pounds. I'...
6
votes
4answers
15k 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 ...
2
votes
1answer
425 views

My beef roast is dry on top and soggy on the bottom, how to correct it?

When I put a lamb roast on, I rub it in salt, put a few dabs of garlic and pour two glasses of red wine in, and leave it in the slow cooker for 8 hours. Everyone who has never tried this before says ...
2
votes
1answer
723 views

Achieve the same consistency as 8 hour slow cooked inside skirt steak in a fraction of the time?

I have a process that calls for a 6-8 hour slow cooker braising of inside skirt steak. The skirt steak becomes incredibly soft and the connective tissue adds a lovely gelatinous luxurious mouthfeel ...
4
votes
1answer
23k views

What cut of beef can I use to make “sukiyaki beef”?

I want to try a recipe for Gyudon (shown below) that calls for thin-sliced "Sukiyaki Beef". My local grocery store doesn't carry anything by that name. I'm comfortable with thin-slicing beef myself (...
4
votes
2answers
214 views

Help! I sliced my flank steak along the grain, is there a way to still have tender meat?

I don't know how to cook beef, I'm really not a meat eater; however, I prepared a recipe from memory and I was in a rush and I thought I remembered reading to slice the meat along the grain...I was ...
3
votes
1answer
2k views

Searing stew meat the night before

I read the question (and all of the answers) Can I Brown Beef For Slow Cooking the Night Before. I can see how it might be conceived as a duplicate, but I'm not meaning for my question to be. It ...
6
votes
2answers
977 views

Cooking beef for pepper steak

From American-"Chinese" restaurants, I usually order a dish called "Pepper Steak with Onions". This seems to be a simple enough dish, mostly a straightforward stir-fry, except for one unique ...
4
votes
3answers
23k views

What is the best way to store uncooked homemade beef patties?

I'm planning to grind my own beef patties, but I don't plan to use them until the next day, or perhaps the day after. What is the best way to store them until the day of? Would sticking them in the ...
2
votes
1answer
2k views

What cut of ground beef is ideal to mix with ground lamb for kofta?

I'm attempting to replicate kofta that I had at a Mediterranean place last week. They were a mix of beef and lamb, yet neither flavor was more pronounced than the other, in fact it had a sort of ...
1
vote
0answers
101 views

Will cooking meat in a slow cooker longer than the recipe calls for have any adverse effects? [duplicate]

I have a recipe for slow cooker beef curry that calls for beef chunks, coconut milk, and red curry paste. It says to cook on low for 8 or so hours. Suppose that near the end of the 8 hours I ...
5
votes
2answers
51k 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-...
5
votes
1answer
186 views

Using cueritos (Pork Rinds) for ground beef

Can I use cueritos as my fat to make burger? I usually use pork fat but my butcher was out today so I bought 2 pounds of this delicious stuff.
1
vote
1answer
1k views

Modernist Cuisine-style BBQ brisket safety

I am going to try Nathan Myhrvold's 2-step BBQ brisket recipe: Smoke at 149F for 7 hrs, then vacuum seal and sous vide at 146F for 72 hrs. However, (due to travel for work) I won't be able to complete ...
2
votes
1answer
5k views

Beef parts interchangeability

I see in many recipes with beef meat concrete part of the cow in the ingredients. I'm always wondering, what would happen if I put the meat I actually have and not the exact one. Is it that different? ...
0
votes
0answers
88 views

Hamburger meat falling apart [duplicate]

I ran the meat through mincer once, formed burger approx. 3cm high, seasoned it, oiled from one side and put it in very heated pot and I put the lid on it. When I was turning it the other side down, ...

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