Category:Beef

Beef Recipes
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Beef Recipes

 * Sirloin Recipes
 * Entrecôte Steak Recipes
 * Beef Porterhouse Steak Recipes
 * Beef Forerib Recipes
 * Beef T-bone Steak Recipes
 * Beef New York Steak Recipes
 * Beef Fillet Recipes
 * Beef Chateaubriand Recipes
 * Beef Rump Recipes
 * Beef Topside Recipes
 * Beef Silverside Recipes
 * Beef Shin Recipes
 * Beef Thick Flank Recipes
 * Beef Thin Flank Recipes
 * Beef Skirt Recipes
 * Beef Onglet (Hanger) Recipes
 * Beef Neck Recipes
 * Beef Clod Recipes
 * Beef Chuck and Blade Recipes
 * Beef Thick Rib Recipes
 * Beef Thin Rib Recipes
 * Beef Brisket Recipes
 * Beef Leg Recipes
 * Ground Beef Recipes

Beef Related Recipes

 * Veal Recipes

About Beef
Beef is the meat taken from cattles.

Here are some variations of Beef:


 * Veal

Here are some variations of cattle used for beef:


 * Cattle list

Buying Beef
When shopping for beef for a particular recipe. It is best to know which cut to use. Here are some basic cuts found in most markets and butcher shops.

Basic Beef Cuts

 * Beef Sirloin
 * Entrecôte Steak
 * Beef Porterhouse Steak
 * Beef Forerib
 * Beef T-bone Steak
 * Beef New York Steak
 * Beef Fillet
 * Beef Chateaubriand
 * Beef Rump
 * Beef Topside
 * Beef Silverside
 * Beef Shin
 * Beef Thick Flank
 * Beef Thin Flank
 * Beef Skirt
 * Beef Onglet (Hanger)
 * Beef Neck
 * Beef Clod
 * Beef Chuck and Blade
 * Beef Thick Rib
 * Beef Thin Rib
 * Beef Brisket
 * Beef Leg
 * Ground Beef

Preparing Beef

 * Boning beef
 * Barding and larding beef
 * Tying a boneless cut of beef
 * Trimming and slicing beef fillet
 * Trimming beef steak
 * Cutting beef for braising or stew
 * Tenderizing beef steak
 * Grinding beef

Cooking Beef

 * Pan-Frying beef
 * Dry-Frying beef
 * Stir-Frying beef
 * Griddling beef
 * Broiling beef
 * Grilling beef
 * Roasting beef
 * Pot roasting beef
 * Stewing, braising and caseroling beef

Storing Beef
Avoid cross-contamination of juices from uncooked beef which may drop on other ingredients that are eaten raw.