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
"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
On a recent trip to France, I had a burger that was still pink in the middle. I know this is incredibly common in France (and it was delicious!) - but, as I und
Every time I try to cook burgers or meatloaf, my ground beef just ends up turning gray/white, instead of normal charred dark brown. I cant understand why. I ha
I saw similar questions but I can't comment as I'm new. Is there any tomato sauce with meat chunks? Can those be used without cooking?
Today I went to eat at a local hamburger chain with my family. It was the type of restaurant where you can clearly see the workers making and prepping the food.
Is there any benefits to grinding meat at home regarding safety? From my understanding, the reason a cut of meat can be cooked rare is that the outside ,which m
Most bolognese recipes advise to simmer the sauce for 4 hours, some even advise to simmer longer than that. Until I heard about that, I had a recipe, which was
I love making burgers but it often ends up being very uneconomical since I can only get ground beef in 1kg+ amounts here and it often expires on the same day. D
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
I have been using a propane torch to brown up the ground beef at the end of frying it on the pan, but there must be better way that does not involve the torch;
I have to eat 93% lean beef as part of my diet. I am trying to find creative ways of cooking it because throwing it in the instapot with some tomato sauce is ge
So the USDA lists that a person should consume ground beef if it's been in the fridge for 1-2 days. If we purchased the beef Tuesday afternoon (and today is Th
I stir fry a pound of ground beef on a stove-top pan (made of ceramic titanium) on a daily basis. That is my "cereal" meal. I use a spatula and a second one tha
It was the first time I tried making burgers at home. I did some research on the subject. I just put salt and pepper into the ground beef. Then I heated the ir
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
The burger recipes I've found online called for rather fatty ground beef, like 80% or 73%. (Spruce eats: 15 - 20% fat), Smoked BBQ source: 15 - 20% fat, Taste o
As a result of a promotional offer from a mail-order meat company, I receive 1lb of Wagyu ground beef each month. I have experimented with it in various dishes.
Do you know from pic what the yellow jelly like substance is on what seems to be the side surfaces of my corned beef(I can’t see it on the top or inner pa