111 posts tagged with beef.
Displaying 1 through 50 of 111. Subscribe:

Brisket me Austin!

I'll be traveling to Austin for work in a month or so and would love to change my mind about bbq brisket. Help me on my quest for the best barbecue I can find! [more inside]
posted by Carillon on Aug 16, 2016 - 24 answers

Best use for a nice piece of flank steak

I have a beautiful piece of flank steak, and I'm looking for something delicious and interesting to do with it. [more inside]
posted by jbickers on Apr 13, 2016 - 20 answers

beef, herbs, chiles, beer = ?

What is Michael Pollan braising in episode 2 of Cooked? [more inside]
posted by libraryhead on Mar 3, 2016 - 8 answers

Beef Wellington 101

Hi all! For Christmas dinner this year, I am following through on a long-held dream to cook a Beef Wellington. Have you ever done this (successfully?) I'd love your guidance! [more inside]
posted by Miko on Dec 11, 2015 - 21 answers

Should I eat it filter...

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?
posted by efalk on Jun 25, 2015 - 11 answers

Rump Shaker

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.
posted by radiopaste on May 20, 2015 - 10 answers

Get That Juicy Double

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]
posted by Bella Sebastian on May 13, 2015 - 25 answers

Italian Beef

I need a good Chicago-style Italian beef recipe, preferably for a slow-cooker. [more inside]
posted by griphus on Apr 25, 2015 - 8 answers

Hot, Not Sweet, Jerky

Looking for recipes for dehydrator-created jerky, can be hot, no carbs. Details below the cut. [more inside]
posted by Halloween Jack on Mar 18, 2015 - 6 answers

Side of beef or similar large delivery order for Toronto?

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]
posted by maudlin on Feb 8, 2015 - 8 answers

Can I Eat It? Pot Roast

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?
posted by mkb on Dec 23, 2014 - 38 answers

Not so much should I eat it but rather does anyone else eat it?

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]
posted by newpotato on Oct 3, 2014 - 51 answers

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 - 36 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


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

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