Wood Ranch famously roasts their Tri-Tip overnight and then finishes it off on the grill before serving. Whenever I slow cook my tri-tip (in a smoker @225) it o
I am interested in making my own beef broth from bones left over from chuck roasts, t-bone steaks, etc. However I currently do not have enough bones to make a b
What are the practical differences between the foreshank and hindshank? In terms of the amount of fat they contain, dryness, sinewiness and taste. Should they b
I like to cook ground beef by putting it in an oven safe dish and baking it at 350 Fahrenheit for 30 minutes. This works great for my purposes, but so much of t
I was going to buy some supposed 'ribeye' steak today (in Indonesia). However it looked weird. The marbling did not look anything like any ribeye I've ever seen
I can identify the large white strips as inter-muscular fat, the red meat as muscle, and the small white parts throughout the muscle as intra-muscular fat, but
I was watching Bruno Albouze's video on Beef Bourguignon, and I noticed that in order to get rid of the alcohol, he flambés the wine (https://youtu.be/DP
I have just purchased my Christmas prime rib from Costco (boneless). We are 13 days away from Christmas, so I think I bought it too early. Should I freeze it or
Usually when I buy beef, I put it in the fridge, uncovered, for a day before I prepare it. This time however, I bought it 3 days in advance because good quality
I just bought a whole beef tenderloin on a wet market in a small rural place in a developing country in Asia. I noticed something is wrong with it regarding ten
I am familiar with the average beef stock recipe. After the liquid is strained, what are its chemical contents, exactly? Is it just water + de
I think it is well accepted that beef round, which comes from a working part of the cow, is thus tough and needs to be handled properly. From various sources, I
I am storing raw beef muscle meat (for example tenderloin), in the refrigerator (just above freezing 0°C / 32°F), just for several days. I put the raw m
Yesterday I asked a question about how to prevent beef meat losing water during storage, and I learned that I actually shouldn't want that, quite the opposite,
I have 40 pounds of decent quality beef patties (75/25) which came from the store as patties and I want to use it for something other than merely burgers. How c
I was just thinking and I love pepperoni. Could you make a whole burger out of pepperoni? I wonder what this would taste like? It wouldn't be cheap of course. I
I've recently made the jump from buying steaks at the grocery store to buying whole cuts of steak from an online butcher and breaking them down into steaks myse
I sometimes get meat that tastes really strongly of iron and blood, usually when the meat is visibly bloodier, but not always. To me it's more of an effect or a
I've made a Massaman curry with Topside beef. I've cooked the curry for 2 hours now, the meat breaks up when pushed with a spoon but feels very tough and firm a
I am wondering what part/cut of the animal is best to make Indian/Pakistani dishes like curries, Biryani, fry etc. This post says Chuck steak. But wanted to get