Cooking Questions: Beef Article - Allrecipes.com
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Cooking Questions: Beef

Browse our collection of frequently asked cooking questions for advice on preparing beef.

  • How long can uncooked meat be frozen? How long can it be refrigerated?

Depending on the cut, uncooked meat can be stored up to 12 months in the freezer. However, we recommend eating the food within a reasonable time period for quality's sake. Larger cuts, like steaks and roasts, can be safely stored for up to 6 months. Smaller cuts, such as veal chops, should not be frozen for more than 4 months, and ground meat should not be frozen for more than 3 months. Remember, meat stored in the freezer should be kept at 0 degrees F (-18 degrees C). Roasts, steaks and chops can be stored in the refrigerator from three to five days. Ground meat should be used within a day or two of purchase.

  • When roasting a large piece of meat, do I need to use a roasting rack? Do I need to cover it?

We recommend that you use a roasting rack, but you don't have to cover it. Roasts placed directly into a roasting pan may cook unevenly. A roasting rack allows the heat to circulate around the meat, cooking and browning the meat uniformly. Covering the roast is generally not recommended, because this interferes with the browning process.

  • I see a lot of recipes for grilling. We don't have a grill, so can I broil these recipes instead?

Yes, you can use the broiler for recipes that call for grilling. Grilling and broiling are basically the same cooking method--cooking within several inches of a heat source. Keep in mind your broiler is probably not capable of attaining the heat of a hot grill. The food will need to be placed closer to the heat source when broiling, usually within 1 to 3 inches.

  • What is the best method for thawing meat?

There are several methods to thaw food safely--in the refrigerator, under cold, running water, and in the microwave. To ensure that your food is safe to eat, follow one of these methods: In the refrigerator: Plan ahead as this is the slowest thawing technique. Small frozen items may thaw overnight in the refrigerator, while larger items will take significantly longer. In cold running water: Place the frozen food in a leak-proof bag and place it under cold running water. In a microwave on the defrost setting: Plan to cook the food immediately after it has thawed in a microwave, because some areas of the food may have begun cooking during the defrost cycle.



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Comments
bg1937 
Jun. 19, 2009 12:31 pm
I am not able to eat pork.I want to do a barbecued beef. Can you please tell me which is the best cut of beef to use for the least fat content? Thank you bg1937
 
carol 
Jun. 24, 2009 10:17 am
When roasting a beef, does the timing matter on what cut you use or is it the weight that counts the most.
 
CINDY19 
Sep. 15, 2009 5:57 am
I am preparing {Cooking} roasts for my sisters wedding .She just wants me to slice them when they are done.Any hints in how to get nice slices of roast beef
 
Sep. 19, 2009 4:40 pm
bg1937 Red meat by nature has a lot of fat but the leaner cuts are sirloin, tri-tip, london broil etc. The problem with low fat content is usually less flavor. Hope this helps. PA
 
kmf 
Sep. 20, 2009 7:45 am
top round is a good choice for slow cooking as in shredded bbq beef sandwiches, just remember that the less fat and marbeling a cut of beef has the tougher and less flavorful it will be.
 
Jenny 
Oct. 5, 2009 6:20 am
I found a recipe for a beef roast I would like to try but I do not have a slow cooker, can you please tell me how to modify the recipe to cook in the oven, thanks. By the way the recipe calls for a can of cream of mushroom and a can of beef broth for a 3-4lbs
 
Muddy 
Oct. 24, 2009 6:42 am
C'mon folks...just make sure you are using a chuck roast (any chuck roast) Chuck roasts have the fat imbeded that is neede to produce great flavor and tenderness. Other roasts will be tougher and less flavorful.
 
Sheila 
Nov. 6, 2009 10:47 am
I was just wondering if there are any recipes for eye of round roast made in the slow cooker. I tend to buy the eye of round roast because it looks so lean but it seems that it is a tough piece of meat to cook, so if anyone has good recipes for that cut of meat pleas let me know.
 
Marietta 
Dec. 18, 2009 4:54 am
I am makeing French Dip Sandwiches for Christmas Eve Dinner. I have a 6.5lbs Beef Rib Roast. I would like to use my Slow Cooker if possible. What temp and for how long, any Recipe for added flavor is most welcomed.
 
suzz 
Feb. 23, 2010 7:03 pm
How long can you bake beef tenderloin say 4 lbs. before it gets dried out?
 
Sandy 
Feb. 28, 2010 9:50 pm
In the recipe for beef barley soup, it calls for cubed cooked beef. What method should I use to cook the beef?
 
Edith Hickey 
May 10, 2010 8:41 am
When a recipe calls for ground beef, how can one use beef cubes instead that were bought instead of ground beef? Edie
 
Aug. 2, 2010 9:49 pm
I am looking fo reccipies f or gound sirloin patty recipies
 
tereden 
Sep. 12, 2010 8:30 am
what can I do with a dried out roast, having family for dinner
 
Soja_420 
Oct. 23, 2010 3:15 pm
sheila- put the roast in the slow cooker, add one carton of beef broth(or 2 or 3 cans) add 4 cloves of garlic cut in half and half of an onion.cook for a few hours, the longer the better. you can serve like that or you can separate the meat and juices, boil the juices and in a separate container(i use a margarine container with a lid) mix flour and water to make a gluey mixture, slowly stir the flour mixture into the broth to make a gravy, and either serve over the beef or stir the beef right in and put on bread or buns. :) hope this helped. (also, you can cook small potatoes or quartered potatoes and carrots in the slow cooker with the beef, its a one pot dinner, very delish!!!)
 
Soja_420 
Oct. 23, 2010 3:16 pm
Mariette- see my previous comment to shelia....just dont make the gravy use the broth for your au jus
 
Soja_420 
Oct. 23, 2010 3:18 pm
sandy- in a frying pan heat up a few tsp. of veg. oil or olive oil...add some diced garlic and onion, and the beef cubes. fry until cooked to desired doneness. then you can add the whole mixture to your soup...
 
Feb. 20, 2011 5:38 pm
I received a recipe recently but icannot locate it. It calls for searing a steak in a cast iron pan and then putting it the oven at 400 degrees until done. I am not sure of the particular timeframes or spices but it was excellent. Does anybody know of this great recipe?
 
ann lovegrove 
Mar. 17, 2011 11:41 am
Put your beef or a cake rack and pour two cups of coffee[left over from breakfast] in the bottom of the pan Cook 350 for about 1-11/2 hours The coffee steams through the meat and it will be extremely tender
 
Jeanne L. E. 
Mar. 29, 2011 10:38 am
I am having a problem finding a recipe for sirloin tip steak. I'm not sure how to cook it so it will be tender.
 
jojosu346 
Jun. 8, 2011 11:24 am
How can you make Flank Steak TENDER. In resturants the meat is tender, but when I try to make it at home it is "chewy" and not tender. I do marinade it over night like to recipe calls for. Thanks for your help.
 
stacey martinez 
Oct. 5, 2011 5:57 pm
i forgot to put an egg in my meatloaf until it has been cooking in the oven for 12 min. will it still be good?
 
Jan. 22, 2012 7:52 pm
I would like to know how to Cook Boneless Beef Ribs in the Oven and get them Tender
 
Brenda 
Apr. 3, 2012 8:21 pm
How can I find out a receipe for a Bar-b-que burger from a restaurant thats gone out of business
 
cookencrazy 
Jun. 3, 2012 9:51 am
i need to know how much stew to cook for 250 peole
 
Nancy 
Mar. 15, 2013 6:57 pm
looking for a recipe for blade steak?
 
Nancy 
Apr. 27, 2013 8:56 pm
I bought a corned beef from the butcher and don't know how to cook it please help!!!
 
 
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