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Beef and Veal Recipes

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1 Reviews
Beef Stew
This stew is especially good when the weather is on the cool side. Sticks to the ribs and tastes great.
151
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1 Reviews
Beef Tacos
I will never buy the packet taco seasoning again, and this is much better than using ground meat. Does require a little more effort but the end result is definitely worth the extra effort. I will definitely make this recipe again.
152
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1 Reviews
Carne Asada Tacos
This recipe is very authentic and very tasty. Takes a little time and effort to prepare but is well worth the time and effort. Serve with Pico de Gallo on the side.
195
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1 Reviews
Colonels Favorite Barbecued Beef Brisket
This brisket can be cut with a fork and is good with or without the barbecue sauce.
240
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1 Reviews
Corned Beef Casserole
Corned Beef Casserole Recipe uses chopped onion, green pepper, shortening, corned beef, frozen peas, ketchup and shell macaroni to create a delicious and tasty corned beef casserole.
242
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1 Reviews
Chinese Flank Steak and Pea Pods
A great way to put a Chinese twist to flank steak, plus stir frying is a fun way to enhance the taste of any meal.
243
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1 Reviews
Ground Beef Stuffed Zucchini Provencale
Meat mixtures bake well inside scooped-out vegetables, too, as good cooks around the world have discovered. This recipe offers zucchini from the south of France.
244
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1 Reviews
Beef Liver a la Beauharnais
I love just simple liver and onions and was very happy when I found this recipe and gave it a try. If you like beef liver, here is a dish for you.
245
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1 Reviews
Red Topper Meatloaf
This is without doubt the best meatloaf I have ever cooked. Family and friends just love it. My daughter-in-law doesn't care for meatloaf, but she loves this!
246
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1 Reviews
Sataras
This Serbian dish serves up beef, lamb and pork and is just fantastic.
247
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BUYING MEAT

USDA grades are based on nationally uniform Federal standards of quality. No matter where or when a consumer purchases graded meat or poultry, it must have met the same grade criteria. The grade is stamped on the carcass or side of beef and is usually not visible on retail cuts. However, retail packages of beef, as well as poultry, will show the U.S. grade mark if they have been officially graded.

Prime grade is produced from young, well-fed beef cattle. It has abundant marbling and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking (broiling, roasting, or grilling).

Choice grade is high quality, but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are, like Prime, suited to dry-heat cooking. Many of the less tender cuts, such as those from the rump, round, and blade chuck, can also be cooked with dry heat if not overcooked. Such cuts will be most tender if "braised" — roasted, or simmered with a small amount of liquid in a tightly covered pan.

Select grade is very uniform in quality and normally leaner than the higher grades. It is fairly tender, but, because it has less marbling, it may lack some of the juiciness and flavor of the higher grades.

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