Prepared beef kabob from supermarket. Has been in refrigerator, uncovered since removing from package yesterday, and was purchased yesterday. I'm assuming this would be fine to grill up in a few hours for lunch, but would there be any reason not to?
I bought a 2lb choice rump roast on deep discount that needs to be cooked today - how should i cook it? I googled around some but the cooking temps start at 200 and go up to 400, so i don't know who to trust. Note, I'll be cooking for a diabetic so I won't be doing a layer of potatoes or added tomato sauce or any other carb loaded options like that.
Help me make the perfect hamburger! I'm new to making my own hamburger patties, and am looking for tips to making the best beef burgers. [more inside]
I need a good Chicago-style Italian beef recipe, preferably for a slow-cooker. [more inside]
Looking for recipes for dehydrator-created jerky, can be hot, no carbs. Details below the cut. [more inside]
I'm thinking of buying a side of beef or a smaller unit, if necessary, with a couple of friends in Toronto. Locals: what source(s) would you recommend? Locals and everyone: what tips and tricks do you have for dealing with a large meat order? [more inside]
My wife accidentally left a pot roast (beef) thawing overnight last night. It was still covered in ice when I went to bed around 11PM, and it was thawed (but still cold to the touch) this morning, when we put it back in the refrigerator. Will we die if we eat this?
There is a dish that my family grew up eating that I still make today (as do my siblings) that none of us have ever seen served anywhere else by anyone else, or heard speak of anywhere else in the world ever. [more inside]
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?
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]
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]
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]
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]
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]
Need recommendations for a solid garlic press and some meat tenderizing tools [more inside]
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]
I have a smallish (0.6kg/1.2lbs) sirloin tip roast. How should I cook it? [more inside]
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]
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]
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]
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]
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]
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]
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?
Christmas Eve rib roast question #2. Hot sear? Steady 350 degrees? Somewhere in between? [more inside]
Is ground beef that's packed in a tube as good as the stuff that comes in a tray? [more inside]
Recipes for rib eyes that aren't in steak format? [more inside]
I am being gifted several pounds of Kobe beef. What shall I do with it? [more inside]
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]
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]
We're getting a quarter beef. Any advice on the butchering order? [more inside]
Recipes using stewing beef for hot summer days? [more inside]
Can I freeze beef aspic? [more inside]
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?
Why does beef liver spark in the microwave? [more inside]
Are the nitrites in cured meats dangerous when ascorbic or erythorbic acid is used to inhibit the formation of nitrosamines? [more inside]
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?
How do YOU trim short ribs? [more inside]
I would like to cook roast beef. For starters, what's roast beef? [more inside]
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]
Can I use a rolled round or rolled tip roast for bresaola? [more inside]
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]
What can people do* with ground beef that does not require bread or pasta? [more inside]
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?
Can you recommend a website where you can order grass-fed bison and beef on the cheap (or reasonably priced)?
Where can I buy awesome organic grass-fed beef in NYC? [more inside]
Have I ruined my organic beef? [more inside]
Is it possible to make a really tasty soup from the water that's been used to boil corned beef? [more inside]
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]
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]