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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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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'...
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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 ...
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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 ...
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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?
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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 ...
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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 ...
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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 ...
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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
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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 ...
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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?
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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 ...
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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? ...
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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 ...
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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).
...
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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?
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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 ...
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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 ...
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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 ...
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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? ...
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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?
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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 ...
user21524
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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 ...
user36981
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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) ...
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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 ...
user37111
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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 ...
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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 ...
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Discolored Ground Meat [closed]
Why can't the paper that covers the Ground Meat be changed to another kind of paper to prevent oxygen from permeating the paper and causing the ground meat to turn grey inside or brown outside? ...
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1
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Chicken and Beef stored in the freezer not entirely frozen - safe?
Recently (four days ago), a friend gave me a large chicken leg and some beef chunks for me to use at some point to cook with. Both of them were raw, but totally frozen, when I received them.
I put ...
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How can I ensure a juicy beef burger patty? [duplicate]
Also tell if i need to mince the beef lumps before mincing the beef to make patties
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Using beef jerky cuts for stir fry?
I have some cuts of beef intended to be used for beef jerky.
I have not yet dried them -- the meat is still fresh.
I don't know what cut of meat was used. Can I use it for stir fry?
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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.
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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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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?
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