Cooking Stack Exchange
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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 there a way to make Beef Jerky at home?

I would like to make beef jerky at home, is there a way to do this?
AttilaNYC
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How would I go about recreating beef/hamburger taste/umami, strictly vegan?

I've begun to experiment with creating the perfect vegan hamburger. Hamburgers was something I held very dear before I stopped eating meat and I haven't been able to find something that even comes close to a meat based burger. Now I've done some…
INT
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Why isn't the beef fat in my chili melting?

I'm making some Texas-style chili ("beans optional" :) for the second time, and the fat on my brisket just does not want to melt. As the recipe instructs, the chili sits on the stove for 4+ hours at a simmer. My somewhat-trusty instant-read…
Matt Ball
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Steak qualities/beef grades in Canada?

In his answer, @hobodave describes the three grades of beef available in the States: Select, Choice, and Prime. He further points out that most supermarkets only carry Select grade. What are the grades available in Canada, and where can one find…
Andriy Drozdyuk
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Are meatballs different from Hamburgers other than in terms of size?

The recipes in for meatballs and hamburgers have their variations, but a lot of overlap. Many look almost the same. Other than the cooking method and size, is there a fundamental difference that sets them apart?
Vass
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BBQ Beef Brisket on a Propane Grill?

Is it possible to make really good beef brisket, with a smoke ring and everything, on a Propane Grill? A good charcoal grill/smoker is on our list of things to get, but it's probably not going to happen this summer. Am I doomed to have mediocre…
Nicholas Trandem
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How should I cook a 1lb bottom round roast beef in the oven?

I'd like to try cooking a small roast beef. It's just me and my boyfriend so I only got a small 1lb one. I don't have any special cooking tools like crockpots, so how can I cook this in the oven so it will be tender and tasty? Update Made it last…
Rachel
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How can I determine fat content in beef?

I'm looking to determine with as much accuracy as possible (without buying specialized equipment) the fat percentage of ground beef. Is anyone aware of a method that will get me reasonably close? I found some ideas over here but I'm not confident…
Chris Breish
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Can Kebabs be frozen?

I have made why I fear is far too many beef and pepper and onion kebabs for a party. Can I freeze any of them beforehand, or will the vegetables be mushy when thawed? Is there a better way for me to preserve the kebabs (say, for a few days to a…
Dan Davies Brackett
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What is the correct French word for brisket?

What word can I use to accurately describe brisket of beef in French? I usually go to the butcher with a chart of US beef cuts and point to it but it neer seems to correspond to the same piece. Does anyone know the definitive translation?
Zippy
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What cut of beef to use for Indian curries?

I am wondering what part/cut of the animal is best to make Indian/Pakistani dishes like curries, Biryani, fry etc. This post says Chuck steak. But wanted to get more opinions. Which cut of beef should I use in a curry? Edit: I come from India and I…
Gadam
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Testing for beef

I'm allergic to beef in the same way that lactose intolerant people are allergic to milk. There are times at home when I cook ground turkey and I react the same way as when I eat beef, so I'm suspicious that either there's beef in the meat, or that…
Brittany Whitaker Hurtado
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What is this clear liquid after braising?

I just made braised short ribs with balsamic vinegar, and after taking it out of the oven all the liquid turned clear! Here is a picture of the result (sans a few ribs): I suspect it is due to the rendering of the connective tissue and fat from the…
user975989
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How to Reheat Beef Tenderloin?

I have a Tenderloin that was roasted to medium and seared. How can I best reheat it without it getting dry and tough?
Nicholas Trandem
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Discarding ox heart fat

Most instructions detailing how to prepare ox heart often say something along the lines of "discard any fat and sinew". Is there any reason why I shouldnt keep the fat?
Diu.Lei
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