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Baseball steak (center cut top sirloin steak), topped with an onion ring. The name "baseball steak" refers to the shape of the steak following cooking, since a baseball steak is essentially a center cut top sirloin. After it has been cooked, the center domes and swells and forms a rounded shape similar to a baseball. [7][10][11][12]
Top sirloin steak, topped with an onion ring.. Top sirloin is a cut of beef from the primal loin or subprimal sirloin. Top sirloin steaks differ from sirloin steaks in that the bone and the tenderloin and bottom round muscles have been removed; the remaining major muscles are the gluteus medius and biceps femoris (top sirloin cap steak).
v. t. e. During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. These are basic sections from which steaks and other subdivisions are cut. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from hoof and horn increases.
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Picanha. Picanha is a cut of beef first made popular in Brazil, and later adopted in Portugal. It consists of the final part of the biceps femoris muscle, at the bottom of the animal, and its fat cap. [1] In recent years the cut has become popular in most of the Americas and has gained a reputation as a tasty meat in the barbecue culture.
Chuck steak is a cut of beef and is part of the sub-prime cut known as the chuck. [1]The typical chuck steak is a rectangular cut, about 2.5 cm (1 inch) thick and containing parts of the shoulder bones, and is often known as a "7-bone steak," as the shape of the shoulder bone in cross-section resembles the numeral '7'.
Silverside is a cut of beef from the hindquarter of cattle, just above the leg cut. [1][2] Called "silverside" in the UK, Ireland, South Africa, Australia and New Zealand, it gets the name because of the "silverwall" on the side of the cut, a long fibrous "skin" of connective tissue (epimysium) which has to be removed as it is too tough to eat.
Short loin is the American name for a cut of beef that comes from the back of the cattle. [1] It contains part of the spine and includes the top loin and the tenderloin.This cut yields types of steak including porterhouse, strip steak (Kansas City Strip, New York Strip), and T-bone (a cut also containing partial meat from the tenderloin).