These two Chinese recipes call for what they call a beef shank (https://youtu.be/esz2fBMGkPE?t=7 https://youtu.be/318rdUn5uq0?t=12), but the butchers I've asked
I have just finished my first batch of bone broth, and have removed all of the bones I could find. I noticed that there are some smaller pieces, as well as "gr
A few days ago I purchased a pound of ground beef from the supermarket, it was already on clearance when purchased. Since then, the beef has turned grey all thr
Most instructions detailing how to prepare ox heart often say something along the lines of "discard any fat and sinew". Is there any reason why I shouldnt keep
Perhaps this question has been asked before, but I am unable to find it. The closest I got was someone asking about chicken skin after frying. When a piece of
How long is beef suet good in fridge? Does it make any difference if I store it as a whole or chopped into pieces? EDIT: This is suet, not
How long is beef suet good in fridge? Does it make any difference if I store it as a whole or chopped into pieces? EDIT: This is suet, not
its harmful to eat not very well cooked meat? i have noticed in youtube some recipes, that the beef is half cook, with the inside red or pinky, and the outside
We ordered-in Pho last night, and I got mine with "medium-rare beef". When it arrived however, the meat looked raw (unfortunately I didn't think to take a pict
I have some frozen rib-eye steaks which I am confident about searing while frozen and then bringing up to temperature in the oven. They turn out great. But I a
I have a recipe that calls for a 7 lb. top round beef roast with full fat cap. You salt the beef for 2 days and then set oven for 450 and roast for 20 min. Redu
What is the difference between French and British cuts of beef? I am told they just butcher the animals dfferently. Certainly the cuts don't seem the same. Fo
I love beef, but as a food source it is decidedly problematic: even aside from the ethical concerns of eating animals at all, farmed cattle are environmental di
OMGosh. Please help! Was I supposed to cover the New York strip roast with liquid? I RUINED dinner because there are no IP instructions so I used the instructio
I want to make a large batch of hamburger patties from frozen ground beef (thawed properly). My question is, can I partially cook then freeze?
I was given this Great Value brand beef patty from a person who didn't like them. https://www.walmart.com/ip/Great-Value-100-Pure-Beef-Patties-8-lb-32-Count/1
I'm making Beef Wellington again and this time, I have to pick up my wife from the airport (about 60-90 minute round trip) before we eat it. I want us to be ab
The cut is 'plat nerveux' and was purchased at a Parisian (French) market. It is beef, long-ish, round (like a sausage), and boneless. The meat is deeper red th
The Us cuts of beef are very different from the cuts of beef in my country (the Netherlands). In the famous book "The French Menu cookbook" Richard Olney talks
I am new to sous vide and am currently cooking a relatively cheap cut of beef (~1kg of top side beef joint). The beef is in a vacuum sealed bag and has been coo