beef

Beef is the culinary name for meat from cattle
Beef is the culinary name for meat from cattle, particularly skeletal muscle. Most beef skeletal muscle meat can be used as is by merely cutting into certain parts, such as roasts, short ribs or steak (filet mignon, sirloin steak, rump steak, rib steak, rib eye steak, hanger steak, etc.), while other cuts are processed (corned beef or beef jerky). Trimmings, on the other hand, are usually mixed with meat from older, leaner (therefore tougher) cattle, are ground, minced or used in sausages. Other parts that are eaten include other muscles and offal, such as the oxtail, liver, tongue, tripe from the reticulum or rumen, glands (particularly the pancreas and thymus, referred to as sweetbread), the heart, the kidneys, and the tender testicles of the bull (known in the US as calf fries, prairie oysters, or Rocky Mountain oysters). Some intestines are cooked and eaten as is, but are more often cleaned and used as natural sausage casings. The bones are used for making beef stock.

Beef production has a high environmental impact per gram of protein.

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  1. Elawin

    Recipe Ungarisches Gulasch (Austrian goulash recipe, with tomatoes)

    Serves: 4 to 5 Ingredients: 1 lb (450 g) beef steak 8 oz (225 g) lean veal 2 onions 2 oz (50 g) butter 1 tsp salt pepper 1 dessertspoon (10 g) paprika 1 lb (450 g) tomatoes 1 tsp chopped parsley Method: Remove any skin and fat from the meat and cut into 1-inch cubes. Chop the onions and...
  2. Elawin

    Recipe Alföldi Gulyás (A Classical Hungarian Goulash)

    Alföldi Gulyás is a classical Hungarian Goulash which includes root vegetables in the recipe. It has been taken from a Hungarian tourist information site https://www.budapestbylocals.com/hungarian-goulash.html#recipe which not only includes a history of goulash but also lists alternative goulash...
  3. The Late Night Gourmet

    Recipe Hungarian Goulash

    As I mentioned in the Cookalong thread, I was somewhat disappointed with this, even though I like it. I was expecting a life-altering experience, but instead what I got was...beef stew. Well, as it turns out, that's what a goulash is. The paprika sets it apart somewhat from what you normally get...
  4. Morning Glory

    The CookingBites Cookalong: Goulash

    Have you ever made Hungarian Goulash? If not, then now is your chance to try! If you have cooked Goulash before, you can share your wisdom and cook along too. The idea of the Cookalong is that members cook a classic recipe within a certain timescale and share their experience. Its a bit of fun...
  5. The Late Night Gourmet

    Recipe Sous Vide Beef Brisket Bourguignon

    Well now...I broke quite a few conventions in making this. I'm not sure if Julia Child would have approved! I'm happy to say that my ambition - which almost spun out of control more than once in making this - paid off. I would say that this started with the decision to use my sous vide for the...
  6. Yorky

    Recipe Boeuf Bourguignon

    Ingredients · 500 gm Beef cubed 30 mm · 1 Small onion, chopped · 1 tblsp Plain flour · 250 ml Dry apple cider · 1 tsp Pureed garlic · ½ tsp Tomato puree · ½ tsp Dried oregano · 1 Bay leaf · 120 gm Bacon, chopped up · 60 gm Button mushrooms, halved if large · 1 Carrot, small, sliced · 200 gm...
  7. Lullabelle

    Aiming To Be The Best

    We go to this butcher on a regular basis as his beef is second to non and they are now getting the recognition they deserve. A few years ago we bought a forerib of beef for our Christmas dinner, it was sublime, the best beef I have ever tasted. Their sausages and burgers are also really good...
  8. Morning Glory

    The CookingBites Cookalong: Boeuf Bourguignon or Mushroom Bourguignon

    Photo by The Domestic Man https://thedomesticman.com/2017/04/18/boeuf-bourguignon/ Have you ever made Boeuf Bourguignon or perhaps Mushroom Bourguignon? If not, then now is your chance to try! If you have cooked a Bourguignon before, you can share your wisdom and cook along too. The idea of...
  9. Morning Glory

    Recipe Beef Vindaloo

    'Vindaloo' is known globally in its Anglo-Indian form as a staple on Indian restaurant menus where it is regarded as a hot curry. You can make Vindaloo with wine or with vinegar. Both will work very well. Here I used white wine. Make it as hot as you like, by adjusting the amount of chilli...
  10. Frizz1974

    Recipe Aromatic Minced Beef & Red Lentil Curry

    2 tablespoons canola oil 2 onions, chopped 2 cloves garlic, chopped 1 heaped tablespoon curry powder - use your favourite. I use one I buy in the Asian grocer. 2 teaspoons each ground coriander, cumin, and turmeric 4 star anise 2 sticks cinnamon 500 grams beef mince 1 large can (800 grams)...
  11. F

    Recipe Greek Beef or Lamb Moussaka with Currants

    This Aubergine meat dish, a Greek Tavern staple, is known the world over as the Greek National Dish. In this lighter versión, I have served it with Greek Yogurt rather than Bechamel Sauce. I have chosen to use Ground Beef instead of Ground Lamb. I served it with some red beetroot .. The...
  12. epicuric

    Recipe Hot Burgers

    Hot Burgers Ingredients (makes 4) 500g chuck steak and ribeye (1:1 ratio), minced coarsely 1 tbsp English Mustard 1 tbsp Marmite 1/2 tbsp horseradish sauce. Season with sea salt and freshly ground black pepper. Method Combine the ingredients in a bowl, Divide into four patties, and shape...
  13. Yorky

    Marinade for Beef Steak.

    I came across this beef marinade on the net today. I think it may be Korean. Sliced onion, soy sauce, sugar, garlic, cider vinegar, olive oil, chili powder, lime juice and zest. Too late for this evening's steak but I may try it next time.
  14. Yorky

    Recipe Beef and mushroom hot pot.

    Ingredients. Butter 250g rump beef, cut into 25mm chunks and seasoned 6 - 8 button mushrooms 1 onion, chopped 3 cloves garlic, minced 1 carrot, sliced 10 gm plain flour 1 tsp Worcestershire sauce 150ml beef stock 1 bay leaf 250g potatoes, scrubbed and sliced (5mm) Salt Freshly ground black...
  15. The Late Night Gourmet

    Recipe Beef Brisket Taquitos

    After the uneven results trying to make taquitos for the Cinco de Mayo lunch at work, I decided to try it again, applying what I learned. The filling is what I'm most interested in here. I had 2 pounds of brisket in the freezer from St. Patrick's day. When I made corned beef from this Kroger...
  16. The Late Night Gourmet

    Beef Tagine

    It turns out that Tagine is both the name of the cooking vessel, and the name of the dish. This made my research into different recipes confusing. I was mostly looking for the best way to use the cooking vessel, but I found a vast range of different things to put in it. So, as I often do, I...
  17. Yorky

    Beef Suet

    I recently bought 1 kg of frozen beef suet and it's all in one lump. Would it be acceptable to defrost it (or partially defrost it) and thereafter divide it into usable portions for refreezing? My use of beef suet is limited to dumplings (in beef stew) and seasoned bread pudding. Unless...
  18. Yorky

    How do you build your burger?

    I tend to build my burgers the same with only minor amendments. This one was base, green oak lettuce, beef patty, ketchup/balsamic vinegar (70/30), pickled jalapeños, mid section, sliced tomatoes, raw onion and then the lid. Sometimes I add a fried or poached egg before the lid.
  19. MrsDangermouse

    Recipe Goulash

    Yum....I love goulash, especially this time of year as it starts getting colder. Here's the recipe I use....its its not spicy, just warm and smokey and comforting. Ingredients 600g shin of beef (or other stewing cut) cut into large chunks 3 tbsp sweet paprika 1 tbsp smoked paprika 1 tbsp flour...
  20. Yorky

    Surf and Turf

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