I generally buy Choice grade beef, but will sometimes spend the extra money and buy Prime. How should I prepare Prime beef so as to take proper advantage of th
I have a Tenderloin that was roasted to medium and seared. How can I best reheat it without it getting dry and tough?
Our chuck roast came out tender but dry. Why? We used the Beef in Barolo recipe from Americas Test Kitchen: - 2 lbs chuck roast seasoned with salt and pepper
Rex Stout has a recipe for "Broiled Georgia Ham" where the ham is soaked in milk for an hour. Elsewhere I have read that you can soak chicken livers in milk bef
I recently bought a big outside round oven roast that was on sale for cheap. I've made plenty of roasts before, but I don't remember having used this particula
Recipes seem to be split down the middle of whether or not meat to make jerky should be cut with the grain or across it. What is the difference in the final pro
I just made a pot roast on the stove, vaguely following this recipe. My altered ingredients list would look something like this: some quick sprays of oil on t
I will be having a graduation party for my twin daughters in june and i want to cook some large beef roasts on the spit. Although i have cooked plenty of beef b
Wikipedia gives the impression that Kansas City strip refers to the same cut as New York strip. Are they really the same cuts? If so, which name is more "authen
Preliminary So I found this simple pot roast recipe here. I have cooked this plenty of times, but for some reason lately, the 'stew' or chuck roast beef is tur
This weekend I will be in possession of 100 lbs of beef suet (which I'll be getting from a butcher friend) and plan to render it into tallow. I can't even begin
As I mentioned in another question, I'm about to undergo a 100 lb suet-to-tallow rendering process. The problem is, as much as I love tallow, I've never render
All, I would like to cook spare ribs to a fall-off-the-bone consistency. I don't have access to a grill. I know how to do that with pork shoulders (dry rubbe
I recall reading that you should not salt beef until after it is cooked or it will dry the beef. Yet I see recipes that call for salt in a beef marinade. Is it
I just made a batch of jerky last weekend. I used the packet that came with the dehydrator. Marinade for 4 hours, dehydrate at 160 for 14 hours (12 for smaller
I just purchased some nice beef marrow bones. What I'd like to do is make myself some beef stock for soups and whatever else. Now I'm planning on making a Mir
What word can I use to accurately describe brisket of beef in French? I usually go to the butcher with a chart of US beef cuts and point to it but it neer seems
I have been trying to sauté beef and make pan sauces, but the meat seems to always become somewhat dry and chewy. How do I avoid this? I have the same is
This time around my beef barley soup is tasting a bit on the plain side. It has the right amount of saltiness but is lacking in the flavorful department. The in
"You should use garlic with pork and ginger with beef and never vice versa." This is coming from my dad who says that fact has been handed down from gene