Beef Recipes

Being an Alberta girl, there is nothing I like more than beef recipes – and do we have a ton for you! Need a roast beef recipe? Try my popular Creamy Mushroom Chuck Roast Recipe, or learn how to make a perfect Dutch Oven Pot Roast.  Better yet, master how to cook a prime rib roast and never be scared to cook an expensive roast beef again!

We love to grill up steaks in the summer (or in the winter) and learning how to cook a perfect Porterhouse Steak was something I had wanted to master for years. I’ve also discovered that Flat Iron Steak is amazing when done in the slow cooker!

No matter what you need, from ground beef recipes, to a classic beef stew with red wine I’ll have something to tempt your family’s taste buds!

Types of Primal Beef Cuts

There are eight to nine ( this depends on who you ask)  main cuts of beef when it comes right down to it. Those are:

  • Chuck – an upper cut that needs low and slow cooking to become tender
  • Rib – this is where you get rib eyes from, one of the choicest cuts of beef
  • Sirloin – sirloin are: top sirloin steak, tri-tip steak, and tri-tip roast come from this area
  • Short Loin – Porterhouse, T-Bone, and Top Loin steaks come from here
  • Round – rear section of the cow. This area gets a lot of work from the animal, so it’s a tougher cut of meat
  • Flank –  flank steak comes from here. Low and slow cooking!
  • Short Plate – Skirt steak and Hangar steak, comes from under the cow
  • Brisket – front, lower section of the cow – just under the chuck and needs low and slow cooking
  • Shank – cut of meat right underneath the front legs,needs braising and long cook times
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Temperature Guidelines for Cooking Beef

A quick read meat thermometer is your best friend when you are cooking beef! Not only do you need to know what temperature your roast is to ensure the best possible meat for dinner, you also have to make sure that you cook ground beef to 165 °F for food safety sake. We adore our ThermaPen and have two! Make sure to invest in a good thermometer and you’ll never ruin a roast beef again!

Beef Roasting Internal Temperatures

Blue in the middle– 110 degrees – when the middle of the roast still “quivers”

Rare- 120-125 degrees in the middle

Medium-rare– 125- 135 degrees in the middle

Medium – 135- 140 degrees in the middle. You usually don’t want it cooked this much as you lose the tenderness that prime rib is known for.

Medium Well-140- 150

Well-done– 155 +

All Beef Recipes

Below you’ll find a listing of all of the beef recipes here on The Kitchen Magpie. Don’t forget to save your favorites and share the ones you love with your friends and family!