I partially cooked a beef casserole this morning (about 8am) and left it in the oven to finish cooking between 4pm and 6pm tonight. Is this g
I am about to purchase my first dry-aged beef steak. How do I know the steak has been properly dry-aged? How do I know if the vendor is not trying to sell me sp
I can't find braising beef easily, but I do have casserole steak. Are they the same? Would they work the same for this recipe? http://www.bbcgoodfood.com/recip
I received beef suet from a grass fed cow. I have been storing the packages in my freezer. I was going to render some, and put 10lbs in my fridge to thaw some
I was delivered some NY steaks, but they don't look like what I'm used to. Usually the NY seems to have one muscle, but these seem to have another muscle (highl
I have a few leftover bones from prime rib but not really enough to make much stock . I have a little extra prime rib meat left over and wondering if I can mak
I have a number of recipes that call for pork. Am I able to substitute with beef? And when it calls for chicken stock, do I use beef in place?
I bought a 1/4 grass finished cow (I had a good experience with a 1/2 pig from the same seller, so didnt feel the need to start small). We cooked some ground b
At my local (kosher, Ashkenazi) butcher, one of the cuts of beef they sell is kulkie, or kolichel/kalichl. It's a tough, lean cut with copious connective tissue
Tonight I made a Carbonnade Flammande (basically just a Boeuf Bourguinon with beer instead of traditional red wine). I have made this stew before successfully,
I have noticed that sometimes when I am frying beef steak it does not turn dark but it becomes rather light-colored. I have also noticed that those steaks that
My local butcher sells ribeye and sirloin steaks from Basque and Galician dairy cows on the bone. All of their products are fantastic but I question what effec
As a recent resident of Southern California, I noticed in a supermarket very impressive looking sirloin strip steak for $4.99 per pound. Regular prices in other
The best thing about wagyu and similar cuts is its fine marbling. I've recently seen a 'wagyu-beef-slider' on a menu at an upstanding and well respected establ
I'm an amateur cook and I can't afford to buy "good" steaks, so I made my own Sous Vide circulator to try and get the best out of cheap meat cuts. Thing is, whe
Gordon Ramsay has a trailer on YouTube for his MasterClass course. The link for the video is here: Gordon Ramsay's MasterClass (YouTube). I have attached the s
I bought a share of a cow, and was given both of these in my delivery. They both seem to be roughly the same sizes of chunks. Are they from different parts of
I love beef especially corned beef but i would like to try a new version or recipe like i know how to slow cook it or make a Ruben with it but
In a recipe on Corned Beef and Cabbage, the instructions read "wedge" the head of cabbage before putting it in the slow cooker.
"Marbled" stewing beef is hard to come by where I live, beef is either steak or ground beef. Steak is expensive whilst ground beef is not. It's a shame I have