Beef Products


It's what's for dinner, so get some cooking tips. Chowhounds discuss the best beef recipes, where to buy it, blends for burgers, and more. Share your own advice and restaurant suggestions for great beef dishes.

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Help with Beef Lunch in Tokyo (yakiniku, sukiyaki, etc)

by arturchik 3 days ago

I was hoping to get help with a place to try various cuts of beef for lunch. While I understand at a very high level...


tanseaway commented 11 hours ago

New brand of fresh Kosher beef at Costco -- Tomer, not Glatt

by MisterBill2 10 months ago

I was at Costco in Nanuet, NY this weekend, and noticed that their kosher meat case was almost entirely poultry. The ...


smittypenquin commented 3 days ago

Home Cooking Be the first to comment

Beef Short Ribs for Wedding Reception

by MahoganyQueen 4 days ago

I would love to make beef short ribs for my neice's wedding reception. The guest list will be about 125. I estimate a...

Boneless Beef Finger Meat?

by jacquieF 9 years ago

The last few weeks I've been seeing people snap up these vacuum packed boneless rib finger meat at Loblaws..... so I ...


gerardthomas commented 8 days ago

Difference between ribs 1-3 or 4-7 on a standing rib roast?

by hungryinmanhattan 4 years ago

I am buying my first standing rib roast. I see it is available at ribs 1-3 or 4-7. Can someone tell me which to buy a...


beef_man commented 11 days ago

Is a cure needed for making beef jerky ?

by pondrat 9 years ago

My food dehydrator just arrived and in reviewing the recipe book I noticed that a cure of salt and sodium nitrite is ...


park commented 11 days ago

Butch's Beef

by Efrain 12 years ago

I'm not sure where this establishment has been for the last 20 or so years, but it's back- a few blocks from it's ...


plmezzano commented 12 days ago

Wholesale Italian Beef in Chicago

by chickky311 6 years ago

OK, I'm hoping somebody can help me out here. A while back my fiance and I went to a party and the people there were...


jzeno50 commented 15 days ago

Is Dry-Aged steak worth the extra cost?

by fldhkybnva 4 years ago

I've only had dry aged steak at a steakhouse, but my local stores all seem to carry it. I'm quite the steak fan - fa...


seanspec commented 21 days ago

Too Much Leftover Smoked Brisket!

by thegirlwholovestoeat 7 years ago

We smoked a 14 lb brisket on Saturday (7/31) and have about 6 lbs leftover - any ideas for what to do with these left...


Maydog commented 21 days ago

What do you look for in beef jerky?

by flzhang 6 years ago

In your opinion, what qualities in a piece of beef jerky makes it "good"? I've tried lots of different kinds, but I s...


cavandre commented 22 days ago

Chuck roast on a stovetop and tender... is this possible?

by Katie Nell 10 years ago

I made Marcella's Pot Roast of Beef with Garlic, Anchovies, Vinegar and Pancetta from Marcella Says last night. It c...


antarcticsub commented 23 days ago

Best Well-Done Steak Method?

by thejulia 9 years ago

I'm a bloody steak kind of girl, but I'm having a friend over for steak next week who likes his well done. I was cons...


ricepad commented 23 days ago

Any reason why beef shank isn't as popular to cook?

by Rafie 10 years ago

I see so many recipes for veal and lamb shank, but for all the in-vogue fervor over cuts that need long slow cooking,...


CJY commented 24 days ago

Cooking Frozen Roast

by MissusGerhart 29 days ago

I set a 2.5 pound roast in fridge yesterday, planning to cook it today. As I was seasoning the roast, my husband ment...


acgold7 commented 28 days ago

Nancy Silverton Ground Beef At Huntington Meats

by love2eat 9 years ago

Saw this ground beef mix last time I was perusing their meat counter. Has anyone tried it?


TheCookie commented 28 days ago

Overmarinating - Is there such a thing?

by keslacye 10 years ago

Can you marinate meat for too long? I'm considering marinating a flank steak for grilling tomorrow, but there is a...

ceej2008 commented 28 days ago

Opinions on bacon on brisket

by MMartyn 1 month ago

So I've been looking at ways to keep brisket moist during the cooking process and I saw a post about putting bacon on...

BiscuitBoy commented 1 month ago

Opinions on basting a brisket

by MMartyn 1 month ago

I've seen various opinions on whether or not you should open up your smoker to baste your brisket to keep it moist. W...


ricepad commented 1 month ago

The difference between T-bone & Porterhouse

by Salty_Loves_Sweet 8 years ago

So, I'm watching Primal Grill and Steve Raichlen is grilling up some awesome steaks that he keeps referring to as "T-...


stephenwv commented 1 month ago

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