Join 3,558 readers in helping fund MetaFilter (Hide)

99 posts tagged with beef. (View popular tags)
Displaying 1 through 50 of 99. Subscribe:

Related tags:
+ (23)
+ (22)
+ (20)
+ (16)
+ (10)
+ (10)
+ (8)
+ (8)
+ (6)
+ (5)
+ (4)
+ (4)
+ (4)


Users that often use this tag:
rorycberger (3)
A Terrible Llama (3)
skjønn (2)

What are these little discolored bits I found in my ground beef?

I found two weird little green/blue/grey bits inside a 1 lb package of ground beef. Not spots on the outside of the meat but little 3-d bits of something found inside the meat while crumbling it into a pan. It is grass-fed beef from a local ranch. They have all their meat packed at a USDA approved plant and all. This is my first time ordering beef from them so I don't know what to think. I've never seen this in grass-fed or regular beef, ever. What could it be?
posted by atinna on Sep 19, 2014 - 15 answers

Meat 101 - beef mince (raw hamburger) in fridge overnight?

Sorry for the basicness of this question, but I don't usually cook meat and google is overwhelming. Can I keep defrosted mince in the fridge overnight? [more inside]
posted by runincircles on Sep 1, 2014 - 10 answers

Meat Rubs and Spice Blends for a Gift

Please recommend me your favorite meat rubs and spice blends (pre-packaged, not homemade) that will make grilled or braised meat taste AMAZING. [more inside]
posted by subject_verb_remainder on Aug 15, 2014 - 12 answers

Have you encountered my family's recipe elsewhere?

My family has a recipe that has been passed along for a few generations - the lore is that it was from the Depression days. I've never encountered it anywhere outside of my family, but I'm curious if it exists in other forms or if my family just made it up. [more inside]
posted by Neely O'Hara on Jul 17, 2014 - 35 answers

Costco Ground Beef - Packaged today, best before tomorrow. Why?

The last couple times we've gone to Costco looking for bulk ground beef (we make chili in large batches and freeze individual portions), we noticed that it had been packaged that day, and was marked best before the very next day. [more inside]
posted by heavenstobetsy on Jun 13, 2014 - 9 answers

Interesting uses for some leftover cuts of beef

Dear Metafilter: Please help me use the last few cuts from the beef quarter I ordered last year. These are cuts I probably wouldn't normally buy, but i'd like to make interesting use of them if I can. I have a 2.5 lb blade roast, 2 lbs of braising ribs, 1 lb of stew beef and a tail. [more inside]
posted by torisaur on Jun 3, 2014 - 7 answers

Kitchen utensil question, USA edition

Need recommendations for a solid garlic press and some meat tenderizing tools [more inside]
posted by InsertNiftyNameHere on Apr 28, 2014 - 27 answers

Can I slow-cook tough beef?

I apparently over-cooked some stir-fry beef. It's edible but horribly tough and sort of tasteless, though it's very lean, good beef. I want to know if I can salvage it by slow-cooking it overnight. Anyone? [more inside]
posted by beccyjoe on Apr 3, 2014 - 13 answers

How should I prepare my sirloin tip roast?

I have a smallish (0.6kg/1.2lbs) sirloin tip roast. How should I cook it? [more inside]
posted by Gin and Comics on Jan 8, 2014 - 5 answers

Help me cater for Christmas

My family Christmas lunch has blown out from the usual 15 people to at least 27 and my original plan to roast a whole sirloin in the Webber isn't going to cut it. I have a motorised spit-roaster (charcoal, rated to 25kg) and I need to cook beef. What sort of cut should I order from the butcher to feed the crowd? [more inside]
posted by ninazer0 on Nov 28, 2013 - 1 answer

Help me track down components for a "Korean Braised Beef" sandwich

A local food on wheels truck makes a sandwich with "Korean braised beef". This seems like an overly generic label that will net quick results on About, etc without getting anywhere near the right neighborhood. Maybe you've had the Mustang and can describe it better than all these folks on Yelp (who do pretty well in bits and starts). I'll summarize below. [more inside]
posted by Ogre Lawless on Oct 19, 2013 - 10 answers

I'm no longer vegetarian and I can NOT stop craving meat. Help me.

I was a happy and successful vegetarian for over 15 years and I recently gave it up. I slowly began introducing fish and chicken into my diet over the last year or so, and only recently have I begun eating red meat again. And now I can't stop. [more inside]
posted by Hey Dean Yeager! on Oct 11, 2013 - 22 answers

Explain this to me as though I were a total idiot...

Slow cookers - Love it, think it is great, but I think I am sort of missing something. My beef roasts in particular haven't been as tender as I think they should be. Please tell me what I'm doing wrong! [more inside]
posted by PuppetMcSockerson on Jul 3, 2013 - 33 answers

Is There A Butcher In The House?

I have received a gift of some beautiful beef and I have no idea how to break it down for cooking or storage. I don't want to freeze the whole pieces because they are huge and I'd have to thaw them before cutting them up. That's probably not the right way... [more inside]
posted by snsranch on Jun 25, 2013 - 3 answers

Meat 101

All my protein cooking is either baking or slow-cooking chicken breasts, or things made with ground turkey (chili, meatloaf). Help me learn how to cook other meats! [more inside]
posted by booksherpa on Mar 10, 2013 - 22 answers

Ideas for leftover chateaubriand besides sandwiches?

I have a huge portion of leftover chateaubriand from a top-notch steakhouse I went to last night and I'm trying to decide how to morph it into dinner tonight. I saw this thread but nothing really stood out at me so I'm looking for other ideas. I don't really want to turn it into sandwiches but I will if the collective wisdom tells me that's the best way to go. Also, the meat is a little more rare than I'd prefer so is there a way I can cook it a bit more without ruining it?
posted by _Mona_ on Feb 24, 2013 - 9 answers

Optimal prime rib temperature scheme

Christmas Eve rib roast question #2. Hot sear? Steady 350 degrees? Somewhere in between? [more inside]
posted by scose on Dec 24, 2012 - 12 answers

Is ground beef that's packed in a tube as good as the stuff that comes in a tray?

Is ground beef that's packed in a tube as good as the stuff that comes in a tray? [more inside]
posted by aerotive on Sep 20, 2012 - 20 answers

Recipes for rib eyes that aren't in steak format?

Recipes for rib eyes that aren't in steak format? [more inside]
posted by elsietheeel on Sep 18, 2012 - 13 answers

Recipes for ground Kobe beef

I am being gifted several pounds of Kobe beef. What shall I do with it? [more inside]
posted by kamikazegopher on Sep 11, 2012 - 8 answers

Crock pot beginner needing some guidance

Crock pot noob! I just bought a crock pot and have a few questions about some things I'd like to make, and would like recommendations for good sources for recipes. [more inside]
posted by marble on Jul 21, 2012 - 31 answers

options when butchering a calf

My dear friend has purchased a calf and has sourced her butcher. What does she tell her butcher in order to optimize her enjoyment of this bounty, given her culinary preferences? [more inside]
posted by yesster on Jun 23, 2012 - 8 answers

Help me chop up this meat.

We're getting a quarter beef. Any advice on the butchering order? [more inside]
posted by thirteenkiller on Jun 8, 2012 - 23 answers

Hot, Summer Beef....Stew?

Recipes using stewing beef for hot summer days? [more inside]
posted by LN on May 26, 2012 - 9 answers

Can I freeze it, thaw it, then eat it?

Can I freeze beef aspic? [more inside]
posted by Rube R. Nekker on May 9, 2012 - 6 answers

Buy fat in Philly?

Where can I buy lard and/or beef tallow (to eat) in Philly? Italian Market, right? Is there a butcher you really like and trust that you can recommend? If I want to get some today, by what time do I have to get over there?
posted by zeek321 on Apr 27, 2012 - 10 answers

Beef liver fireworks

Why does beef liver spark in the microwave? [more inside]
posted by HotToddy on Mar 11, 2012 - 11 answers

How dangerous are the nitrites in cured meats?

Are the nitrites in cured meats dangerous when ascorbic or erythorbic acid is used to inhibit the formation of nitrosamines? [more inside]
posted by Feel the beat of the rhythm of the night on Feb 15, 2012 - 3 answers

Medium rare, please

If you were to buy frozen ground beef from a local, grass-fed source, would you feel safe cooking & eating a medium rare hamburger? If not, under what circumstances (if any) would you eat a hamburger cooked medium rare?
posted by skjønn on Feb 8, 2012 - 65 answers

Where is a butcher when you need one?

How do YOU trim short ribs? [more inside]
posted by Currer Belfry on Jan 21, 2012 - 6 answers

The art of the roast

I would like to cook roast beef. For starters, what's roast beef? [more inside]
posted by A Terrible Llama on Jan 9, 2012 - 27 answers

my lust for bargains and local food made me forget about my actual eating habits.

I lucked into a half of a side of some beautiful pasture raised, grass fed, organic beef from a local farmer for cheap! The good news is that we ended up getting this killer beef for less than $2 a pound and that it all fits in our chest freezer. The bad news is ... well... I've realized we don't really actually eat all that much beef. What are some interesting things to do with ground beef and potroast? [more inside]
posted by lilnublet on Dec 31, 2011 - 26 answers

Can I use these cuts for bresaola?

Can I use a rolled round or rolled tip roast for bresaola? [more inside]
posted by KathrynT on Dec 26, 2011 - 5 answers

Meatfilter: "Semi boneless" rib roast?

Nearby supermarket is advertising "Semi-Boneless Beef Rib Roast" on sale for $5.99/lb. What the heck do they mean by "semi-boneless"? [more inside]
posted by jrchaplin on Dec 22, 2011 - 5 answers

Hamburger.

What can people do* with ground beef that does not require bread or pasta? [more inside]
posted by A Terrible Llama on Jun 29, 2011 - 79 answers

Please don't touch my jerky

I am flying on frontier airlines to Indianapolis in July. I won't be checking anything, just bringing a carry on bag. I was hoping to bring some vacuum sealed packs of jerky from this store with me on my carry on bag. Is this a problem? Are they going to make me open up my packages of jerky in security? I am going for a long visit and need my stuff to stay fresh so I don't want to unseal it. So basically, can I bring sealed packages of beef jerky/nuts/berries on an airplane?
posted by skjønn on Jun 27, 2011 - 7 answers

Where's the Grass-Fed Red Meat?

Can you recommend a website where you can order grass-fed bison and beef on the cheap (or reasonably priced)?
posted by helios410 on Jun 1, 2011 - 4 answers

Please note the epic self-control exhibited in not titling this question "Where's the Beef?"

Where can I buy awesome organic grass-fed beef in NYC? [more inside]
posted by elizardbits on May 18, 2011 - 18 answers

beef beef

Have I ruined my organic beef? [more inside]
posted by whalebreath on Mar 2, 2011 - 14 answers

Is it possible to make a tasty soup from the water that corned beef has been boiled in?

Is it possible to make a really tasty soup from the water that's been used to boil corned beef? [more inside]
posted by h00py on Dec 4, 2010 - 22 answers

Desperately Seeking Pappy

I'm on the East Coast (DC) and I'm looking for Pappy's Seasoning, so I can cook a tri-tip for Thanksgiving. [more inside]
posted by smoothvirus on Nov 24, 2010 - 3 answers

Perfect beef/lamb meatballs?

Cooking filter: I'd like to make some beef/lamb mixture meatballs for use in a slightly modified version of this recipe and I'm not sure what proportions of meat and what mix of seasonings to use. [more inside]
posted by moxiequz on Sep 17, 2010 - 6 answers

Curiosity killed the cat, but damn it tasted good!

Should I eat it? Seared beef cubes, put in crock pot, forgot to plug it in ... [more inside]
posted by wobh on May 17, 2010 - 26 answers

Minneapolis Pho

Minneapolis pho, and some general pho meat questions. [more inside]
posted by IndigoRain on May 16, 2010 - 12 answers

A way to test the fat content of mince/ground beef at home?

Is there a way to test the fat content of mince/ground beef at home? i.e. (semi-)scientific procedure [more inside]
posted by Not Supplied on May 4, 2010 - 29 answers

How to cook Chinese tomato with chicken

Help me re-create a dish from a faraway restaurant: Chinese chicken with tomato. [more inside]
posted by Songdog on Apr 8, 2010 - 5 answers

Is bison or buffalo meat as good or better than beef?

Does bison or buffalo meat have the same drawbacks as beef? [more inside]
posted by Kirk Grim on Mar 18, 2010 - 9 answers

Lifelong vegetarian gone bad

Tips for a vegetarian eating meat for the first time. I am a lifelong vegetarian, and I am interested in trying meat for the (mostly) first time. [more inside]
posted by twiggy32 on Mar 15, 2010 - 24 answers

Such a Fancy Feast.

Are there secret health risks (toxoplasmosis, Creutzfeldt–Jakob disease, etc) for cat owners who share dishes with their cats? I don't use dedicated dishes to feed my cats, and even if I did, I'd still hand-wash all of our dishes together in the same batch, with the same sponge, so I'm probably failing to remove occasional fragments of beef from the cat food, or small amounts of cat spit. Is there a chance that eating tiny amounts of cat saliva and/or cat food could make me sick? [more inside]
posted by pseudostrabismus on Mar 13, 2010 - 8 answers

Apparently, cows can't tell that I'm a vegetarian.

I can find plenty about bear safety and mountain lion safety, but little similar info about cattle. What safety measures can I, a city boy, take in order to keep from being stampeded, gored or otherwise killed or injured by cattle as I am a guest in their pastures? What behaviors can I look for in cattle to give me a feel for how they feel about us when we're near them? [more inside]
posted by The Potate on Feb 14, 2010 - 23 answers

Page: 1 2