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It usually includes the tongue bone, to which the tongue is actually attached, [258] the basihyal, behind the tongue bone, the urohyal, itself behind the basihyal, a pair of ceratobranchial bones, and a pair of epibranchial. [259] The latter two bones form the hyoid horns, which are contained in a pair of fascia vaginalis.
The author's instructions for preparation suggest thickly cut tenderloin, porterhouse, or rump steak. The meat is skewered into shape and broiled on one side. [ 19 ] While the meat broils, the plank is placed into the hot oven to heat until smoking.
The rump is anterior to the animal's tail (here on a draft horse) Parts of a dog, rump labeled 1L, dock labeled K. The rump or croup, in the external morphology of an animal, is the portion of the posterior dorsum – that is, posterior to the loins and anterior to the tail. Anatomically, the rump corresponds to the sacrum.
The tenderloin is an oblong shape spanning two primal cuts: the short loin (called the sirloin in Commonwealth countries) and the sirloin (called the rump in Commonwealth countries). [3] The tenderloin sits beneath the ribs, next to the backbone. It has two ends: the butt and the "tail".
The scapulars, primary and secondary flight feathers, rump and thighs are black, while the uppertail coverts are white, though barred with black in some individuals. [24] The tail is wedge-shaped with white tipping, marbled grey and black colouring at the base, and two broad black bands, one at the base and the other at the end. [24] [27]
The shape of the posterior muscular and adipose tissues seems to correspond with the general pelvic morphology. The classification is as follows: the gynecoid pelvis corresponds to a round buttocks shape, the platypelloid pelvis to a triangle shape, the anthropoid pelvis to a square shape and the android pelvis to a trapezoidal gluteus region. [9]
The galah is about 35 cm (14 in) in length, and weighs 270–350 g (10–12 oz). It has a pale silver to grey back, a pale grey rump, a pink face and breast, and a light pink mobile crest. It has a bone-coloured beak, and the bare skin of the eye ring is carunculated. It has grey legs.
In a common British, South African, and Australian butchery, the word sirloin refers to cuts of meat from the upper middle of the animal, similar to the American short loin, while the American sirloin is called the rump. Because of this difference in terminology, in these countries, the T-bone steak is regarded as a cut of the sirloin.