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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.

A roast is a roast is a roast. Roasting is a method of cooking that involves the aplication of a lot of dry heat to a peice of meat. You can obtain a great roast from all the above the cooking method …
answered Jul 22 '10 by sarge_smith
Depending on your cooking method you shouldn't have any problem with the joint drying out. By it's very nature, a joint contains a lot of connective tissue. That connective tissue will gelatinize un …
answered Nov 6 '10 by sarge_smith
Bring it back to the old school, which is place a covered plate in a 125-200 degree oven until just warmed through. It was the option of choice pre microwave, and still the best way for roasts and pa …
answered Dec 28 '10 by sarge_smith
The temp your meat reached was too high, and it forced the water out of the meat. Further info here along with a handy chart of temps. My suggestion would be to turn that oven down to 200-230 degree …
answered Jan 1 '11 by sarge_smith
Looking at the recipe, I would suggest you change it in the following manner: Take ground beef and add to it 1/2 cup bread crumbs and the yolk of one egg and all spices. Break beef into balls equal … to the number of cups and brown in a skillet until about half cooked. Place biscuit dough in cups and add a layer of bbq sauce. Place beef inside cups, top with another layer of sauce and cook in …
answered Oct 13 '10 by sarge_smith
There a couple of things to do to tenderize a grass fed steak. Unfortunately, none of them are as simple as tossing on some salt and throwing it on the grill like corn fed beef. Basically we have … rosemary or thyme. You will need at least 2 hours of time to properly marinate. The last method I have I'm still working the kinks out of. It involves quick freezing the beef to allow the beef's …
answered Aug 17 '10 by sarge_smith
That fat is called tallow and there are a lot of things you can do with it. Just like duck fat and lard have a place in a kitchen, tallow does too. It is also called suet. It keeps just about forev …
answered Aug 23 '10 by sarge_smith