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Results tagged with beef
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user 36814
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.
3
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help me identify the factors which make grass-fed beef tender or tough
Summary of all the possible differences:
German beef was from Highland breed cows, Polish beef where Salers, Piedmontese, Limousin. … Even the Entrecôte from the Polish beef, was much tougher and drier then some cheap flank from the German Highland beef. Both the German and Polish beef where purely 100% grass-fed on pasture. …
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3
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1
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Why is beef butchered in small scale almost subsistence farming so tough that even tenderloi...
Most local people who buy the beef from this rural source, probably don't even know what a steak is or own a pan. For them 1 kilo of beef is 1 kilo of beef, doesn't matter much which cut. … was as tender as most beef. …
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0
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2
answers
382
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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. … By confirming there is both water and ice in the ice bath, I can be sure the beef is around 0°C all the time, the lowest temperature I can get before ice crystals start forming which would cause meat cells …
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1
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0
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How to do the most that I can to make too-fresh non-hanged beef steak-ready and not flood th...
Even though I do it on a very hot cast iron pan with some beef tallow. … So the beef I ask about in all my questions is Asian local wet-market beef, "slaughtered at 4:00, sold at 6:00 in the morning". No hanging, no ageing of any kind. …
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