PhillyFilter: So .... what's the story with the "Beef-and-Beer" benefit parties that I keep hearing about as a new arrival in Philadelphia? [more inside]
posted by scblackman on Nov 10, 2009 - 24 answers

Can you help me figure out what this delicious beef noodle thing I ate years ago was? [more inside]
posted by peachfuzz on Oct 20, 2009 - 13 answers

I purchased some expensive beef bones by accident $3/lb, and was planning to make stock with them. However, after a quick roast, I saw the inner circle became something soft and edible, while the outer circle remained bone. What did I get, and should I still make stock with these?
posted by tasty on Oct 15, 2009 - 15 answers

Help me pick the best option for humanely raised and slaughtered beef (Local? Kosher?) I'm having a hard time deciding between certain criteria. [more inside]
posted by a.steele on Oct 10, 2009 - 22 answers

Help us think of roast recipes and chili recipes would be welcome, too. [more inside]
posted by lwclec072 on Oct 2, 2009 - 8 answers

Why is chicken meat so much different from beef? [more inside]
posted by DMan on Sep 10, 2009 - 18 answers

What's the best way to cook beef heart? [more inside]
posted by jason's_planet on Mar 3, 2009 - 10 answers

How do you make truly tender, succulent Jewish-style brisket? [more inside]
posted by roxie110 on Feb 16, 2009 - 14 answers

Went to market, came back with a brisket. Now what? [more inside]
posted by tavegyl on Jan 27, 2009 - 19 answers

Can I keep re-using the same cooking liquid over and over forever and ever amen? [more inside]
posted by Foam Pants on Jan 19, 2009 - 29 answers

Where can I buy USDA Prime beef in Honolulu? I know Costco carries it sometimes, but its not a regular item. Is there a butcher that carries it on a regular basis?
posted by Osmanthus on Oct 8, 2008 - 4 answers

I can't remember or successfully Google the name of a raw meat dish that may have originated in East Texas or Louisiana. It involved raw ground beef and possibly raw onions, peppers, and maybe egg -- very much like steak tartare. (Another comparison: as with citrus in ceviche, the "heat" of the onions/peppers was supposed to have some effect on the meat.) [more inside]
posted by fiercecupcake on Aug 15, 2008 - 11 answers

Barbecue question here...Can we do a sirloin roast on a gas barbecue? I am sure we can but any tips? What about drippings? Is that possible? [more inside]
posted by Richat on Jun 29, 2008 - 5 answers

Name of rap song that imagines if other genres of music had beef like hip hop? [more inside]
posted by swiffa on Jun 13, 2008 - 2 answers

I have nearly 3 pounds of rump roast left over from a few days ago. Half of it is sliced, the other half not. I think maybe soup is in order. It would certainly be freezer friendly and wouldn't go to waste. Any suggestions on what to do with all this beef? Recipes?
posted by originalboo on May 10, 2008 - 13 answers

Where can I get a great roast beef sandwich in Boston? [more inside]
posted by mds35 on Apr 25, 2008 - 6 answers

I have a topside of beef - it weighs 0.65 kg - it's not huge really. What's the best way to cook it? I don't have a slow cooker or anything fancy. I have a roasting tray and foil. Anyone got any ideas?
posted by mooreeasyvibe on Apr 6, 2008 - 13 answers

I was told there are only a dozen slaughterhouses in the US - which seems absurdly low to me. However, I am having trouble finding any evidence of this. [more inside]
posted by andifsohow on Jan 30, 2008 - 12 answers

Were produce and meat really better in the old days? How can we be sure? [more inside]
posted by L. Fitzgerald Sjoberg on Jan 26, 2008 - 42 answers

How do I make a cutting order for a half of a side of beef? [more inside]
posted by sugarfish on Nov 13, 2007 - 17 answers

Help with crock pot roast recipe! [more inside]
posted by I_Love_Bananas on Nov 4, 2007 - 19 answers

Does anyone know where I can eat Prime Rib Beef in Edinburgh, Scotland? Also known (?) as fore rib of beef? This is a matter of urgency.
posted by you're only jung once on Oct 17, 2007 - 5 answers

How do you jazz up a tender (but bland) steak? [more inside]
posted by timelord on Sep 10, 2007 - 25 answers

Recipefilter: There are hundreds of recipes for Beef & Guinness Stew out there in web land, but I have particularly fond memories of the version served in the restaurant at the Guinness Brewery in Dublin. Can anyone help me find the "official" recipe? [more inside]
posted by JohnYaYa on Jun 19, 2007 - 3 answers

We all know that the world's cattle herds pump a significant amount of methane into the atmosphere, contributing to global warming. Are other farmed animals better or worse for the environment, comparatively? Is eating red meat significantly worse for the planet than eating the same amount of poultry? Are there studies, numbers and league tables on this? [more inside]
posted by Hogshead on Feb 1, 2007 - 20 answers

USDA artwork? I'm looking for meat stamps and the like... [more inside]
posted by sharksandwich on Sep 20, 2006 - 5 answers

Does anyone have a good method for cooking a largish (10lbs) beef roast in a pit of coals? [more inside]
posted by Tenuki on Jun 10, 2006 - 8 answers

I need recommendations for a very cheap (<$5/750mL) but hearty, flavorful, and tasty red wine. This will be used as a braising liquid and then reduced to make a sauce for beef short ribs. [more inside]
posted by rorycberger on May 9, 2006 - 27 answers

Where can I find a quality butcher? [more inside]
posted by kid_twist on Apr 27, 2006 - 4 answers

Do you cook angus beef differently from normal beef? I just bought some angus beef yesterday. I made some roast with angus beef the way I do with regular beef, and it didn't turn out how normal beef usually does.. does angus beef have any special properties I need to be aware of? Angus beef chuck eye shoulder vs beef chuck eye shoulder, or angus steak vs normal steak?
posted by lpctstr; on Feb 25, 2006 - 7 answers

What's the best way to cook the juicy looking 450g rump steak I have sitting here beside me to a tasty medium? [more inside]
posted by Jimbob on Jan 3, 2006 - 19 answers

Where do I best find local farmed, relatively humane sources of meat in Los Angeles? [more inside]
posted by anonymoose on Nov 18, 2005 - 3 answers

Help me corn my beef. [more inside]
posted by spicynuts on Sep 21, 2005 - 18 answers

Why does my steak taste so good? [more inside]
posted by bshort on Aug 11, 2005 - 32 answers

Where can I buy cuts of Piedmontese beef in San Francisco?
posted by eschatfische on Jul 29, 2005 - 5 answers

Why does fresh meat at the supermarket often start to turn brown after a couple days? Are the blood cells still clotting or something? Does it effect the flavor of the meat?
posted by plainfeather on Jul 16, 2005 - 18 answers

I was eating a bacon butty this evening and I was wondering why beef isn't traditionally cut that thinly and cooked in the same way.
posted by feelinglistless on Jun 29, 2005 - 30 answers

I love beef jerky, but it is so very extremely expensive... [more inside]
posted by ac on Apr 24, 2005 - 17 answers

So on Saturday at the Ferry Building Farmer's Market, Prather Ranch had a special on Eye of Round beef. Being a sucker for getting a giant piece of meat at less than half-price, I am now the proud owner of a 5 lb Eye of Round. So, uh, now what should I do with it?
posted by rorycberger on Mar 14, 2005 - 14 answers

steak grilling: what's your technique? [mi]
posted by beaverd on Feb 16, 2005 - 25 answers

Anybody know a good place to try Kobe beef in the San Jose area? [pink on the inside] [more inside]
posted by rorycberger on Oct 12, 2004 - 5 answers

Hopefully this will be less controversial than my last question... I've got three Kilos (six pounds?) of minced beef defrosting... what shall I do with it? [MI] [more inside]
posted by twine42 on Oct 8, 2004 - 14 answers

Help, I'm barbecuing beef ribs without a clue! [more inside]
posted by TungstenChef on Jun 25, 2004 - 4 answers