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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.

414 questions
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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
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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
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Looking for some advice on cooking the puff pastry in Beef Wellington

We usually have Wellington for Xmas. I usually cook at 350 or so and rely on a thermometer to tell when its done. I was thinking this year of cooking it at something like 275 for a longer period of time, like 45-55 min. I'm concerned, though, that…
Bob
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Beef rib roast - how much do the bones weigh?

I'm trying to compare prices for bone-in vs boneless beef rib roasts (aka standing rib roast aka prime rib aka ribeye roast). What is the weight of the bones as a percent of the total pre-cooked weight? Without this number it's impossible to compare…
mpoisot
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What's the difference between soup meat and stew meat?

I bought a share of a cow, and was given both of these in my delivery. They both seem to be roughly the same sizes of chunks. Are they from different parts of the animal? Do they require different handling?
neko
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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 or something else - is that beef wellington too?…
TheBlackBenzKid
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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'm trying to troubleshoot, so here are some…
user53320
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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 haven't the faintest what it is, which presents a…
NoahM
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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
SteakedinBogoto
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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). But I've never seen someone emphasize freshness…
eternal
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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 the USA, I could either buy in cryovac, comparing…
Douglas Held
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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? Should I add one of the small marrow bones I have…
ShirleyInNJ
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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 marinade, which gets absorbed by the meat, but also…
user21524
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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 cooked “rostas,” which is a beef part close to the…
Petter
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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 least ground beef inside. I was fairly young and…
user40168
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