Cooking Stack Exchange
Cooking Stack Exchange

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.

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.

421 questions
18
votes
4 answers

Fat contents from different types of ground beef when drained

At the grocery store, they've got different types of ground beef: ground round, ground chuck, ground sirloin, etc. They each have different fat percentages. Anything from 70/30 (30% fat content) to the extra lean 90/10. The less fat content, the…
Rebecca Chernoff
  • 1,167
  • 4
  • 14
  • 25
9
votes
1 answer

Is beef 'aged' in vacuum packed bags?

I got some beef this weekend with the following label. This label is obviously not aimed at the consumer, but as I was after a single piece, the guy behind the counter gave it to me in its original packaging. When I got home I noticed the details…
Dog Ears
  • 472
  • 3
  • 7
  • 14
9
votes
13 answers

How to cook beef shank so that it is fall-off-the-bone tender?

I bought several one-inch beef shank cross-sections from the local supermarket. It looks like concentric circles, with a inner circle of bone and an innermost circle of marrow. I put the shanks in a pot, covered it with water, and braised it for 12…
I Like to Code
  • 235
  • 1
  • 4
  • 7
7
votes
1 answer

Other Wagyu cuts beyond steaks

I recently had the pleasure of a Wagyu sirloin steak and was blown away by the flavour and texture. At the cost it's not exactly the type of food you could have every week but what I wanted to know is are the cheaper cuts of Wagyu as different in…
colethecoder
  • 997
  • 2
  • 8
  • 21
7
votes
2 answers

Beef Wellington - how to get it (especially the pastry) right?

I'm thinking about cooking Beef Wellington this upcoming weekend for six adults and three kids. I've made it, with ok-ish results, before, but the trick is always getting the pastry right. Not too dry, not too soggy. (It was a bit too soggy when I…
Tobias Op Den Brouw
  • 3,694
  • 4
  • 29
  • 41
7
votes
10 answers

What can I do with an arm roast?

I have not had good luck with this tough lean cut so far. I usually get it when I buy in on a grass-fed cow. Braising it they way I normally braise cuts of beef in wine makes a very dry unappetizing roast. Maybe try a heavier tenderizing marinade?…
Melissa
  • 281
  • 1
  • 3
  • 5
7
votes
3 answers

How should one prepare beef heart?

I've got one in my freezer. The whole heart. After a cool defrost... How should I cook this heart o' cow? Steaks are the only application that come to mind.
ceelun
  • 636
  • 3
  • 6
  • 11
6
votes
1 answer

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 difference?
Judy
  • 61
  • 1
  • 3
6
votes
2 answers

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?
Noel
  • 61
  • 1
3
votes
1 answer

Chuck Steak or Chuck Roast for Stew

I have 4+ lbs of beef chuck steak in my freezer. I was wondering if I could use those to make beef stew, or if I would be better off with beef chuck roast. The steaks are 1-1 1/4" thick, frozen. Thank you!
Davis Bliss
  • 31
  • 1
3
votes
7 answers

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 the tomato paste? Add brown sugar?
CML
  • 31
  • 1
  • 1
  • 2
3
votes
3 answers

Recognize grass-fed beef?

I am in the process of losing weight and I am using a meal prep service to help me with portion control. I choose the ingredients, order online and they deliver via fedex. One of the options is to order grass-fed beef and, naturally, there is a…
Unknown Coder
  • 323
  • 3
  • 6
3
votes
1 answer

Is it possible to have golden beef meat with normal spices?

I wonder how a restaurant able to cook beef until golden colour with normal spices and cooking such in following picture?
Rendy
  • 213
  • 1
  • 5
3
votes
1 answer

Is this splotchy purple pattern on short ribs ok?

We’re making some short ribs, and noticed this weird pattern on the bone side of some of the ribs. What is this, and is it safe to eat? As a side note, there is some silver skin on the other side of some of these ribs, but this pattern is distinct.
Steve Cox
  • 133
  • 4
3
votes
3 answers

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 considered NY? Any info is greatly appreciated.…
Thomas
  • 31
  • 1
1
2 3