Don’t let me scare you off with that statement. The waters are deep but the swimming is fine. Jump on in!

My name is Jim Bolding and I’ve been cooking beef longer than I’d like to admit. Only recently did I realize that I was really in a beef cooking rut.

I cook and eat a lot of beef and even if I do say so myself I do a good job with what I do.

However, (This is where the rut comes in!) the cuts of beef and the cooking methods I used were very limited.

I always use a chuck roast for pot roast and I always cook it exactly the same way. Minute or cube steak and once again always cooked the same. Occasionally I grill a rib eye steak and I make various ground beef dishes.

I read somewhere that if it takes you a week to learn to do something and you repeat that something for 10 years you don’t have 10 years experience.

That’s the exact position I was in. And I want to emphasize the word WAS!

I wanted to get out of my rut so I began a self-education program on beef cooking. And I’ve learned a lot. I’ll continue to learn the rest of my life.

Maybe some day I’ll write a book on beef cooking.

Some of my more recent lessons have been smoke cooking a beef brisket Texas style.

It did me proud to here my friends and family oooh and ahhh over that brisket for weeks.

I got the same results with Beef Wellington and Beef Stroganoff. (They’re all getting some good eats from my education.)

My Beef Jerky wasn’t so good.

I discovered that everybody, including me, really doesn’t like teriyaki sauce.

It was jerky just like jerky is supposed to be all right enough, but the teriyaki was overwhelming. I’ll just use a recipe without teriyaki next time.

What’s in This For You?

Well this website for one. I’m posting all my past and future lessons here.

You’ll get a good beef cooking education if you would like to continue along with me on my journey.

These pages will contain all I have learned in the past and what I will learn in the future. Including the failures as well as the successes.

Don’t fear the deep waters of beef cooking. Like I said earlier the swimming is fine. Jump on in.

Beef Cooking Site Map Welcome to Beef Cooking Site Map. This page has a link to every page on the site.

Beef Cooking Blog The Beef Cooking Blog is an instant update of new pages added to http://www.beef-cooking.com. Bookmark the page and visit often.

Steak Before I began my beef cooking education, whenever I thought of steak it was always a big, fat, juicy rib eye grilled medium rare over charcoal with my favorite basting sauce.

Fajita Fajita and fajita recipe don't have the meaning they once had. The word itself is Spanish. It's the diminutive of the word faja, which means belt or girdle.

Meatloaf Meatloaf and meatloaf recipes have probably been around as long as there has been ground beef. I would guess that it probably has an Italian origin since it's a second cousin to the meatball.

Pot Roast Recipe A good pot roast recipe begins with a good cut of beef. What's great about it is the fact that the inexpensive, less tender cuts of beef are best. A cut from the chuck or round is what's needed here.

Beef Stew In my opinion beef stew is the ultimate comfort food. The beef, vegetables and a thick soup like broth that's the result of the stewing liquid and the natural juices of the stew combination.

Chili Recipe True chili aficionados will tell you in a heartbeat that an authentic chili recipe does not have beans in it. They'll also be quick to add that it doesn't have any tomatoes either.

Ground Beef Recipe Before you prepare your next ground beef recipe read a little bit of what I've learned about ground beef. I guess in the past I've taken ground beef, or hamburger, for granted.

Crock-pot Meal Load it up in the morning and when you get home in the evening your crock-pot meal is all ready. “Cooks all day while the cook's away”. That's the beauty of this great little appliance.

Beef Jerky Beef jerky is simply beef that is cut into long, thin strips and dried (traditionally by the sun). Drying has been a method of food preservation throughout the history of mankind.

Beef Cooking's Soup and Salad Bar Welcome to Beef Cooking's Soup and Salad Bar. Beef of any kind makes a great entrée but we all need a complete meal. Soup and salad can be a complete meal by itself but either compliment a beef dinner

Beef Brisket Beef Brisket is one of the primal cuts of beef. It's the breast section located beneath the first five ribs. Brisket is one of the tougher cuts of beef and, typical of tough cuts, it's flavor loaded.

Beef Cooking Articles This collection of beef cooking articles is for all beef lovers. Whether you are a new cook or a crusty old restaurant chef you will be enlightened or at a minimum entertained.

Pork Chili Pork chili is a great variation of the chili technique. Both of these chili recipes use conventional chili ingredients

Beef Barley Stew Beef Barley Stew is an old time combination that’s probably in the comfort food category for a lot of people. This version, with its Portobello mushrooms and red wine, makes it company fare.

Simple Beef Stew Recipe This Simple Beef Stew Recipe will redefine the meaning of easy beef stew. This quick beef stew has just three ingredients and is simmered in a slow cooker. All you have to do is stir a couple times.

Beef Stew With Red Wine Beef Stew with red wine is great for those days when you don’t have time to cook. Just open a few cans, dump everything in the slow cooker and dinner cooks itself.

Best Beef Stew This is my Best Beef Stew. It’s easy to make and tastes great! This is a hearty beef stew and I hope you like it too! I use a beef chuck roast for stew cooking.

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