Search results
Results from the WOW.Com Content Network
The tenderloin sits beneath the ribs, next to the backbone. It has two ends: the butt and the "tail". The smaller, pointed end—the "tail"—starts a little past the ribs, growing in thickness until it ends in the "sirloin" primal cut, which is closer to the butt of the cow. [4]
Beef is classified according to different parts of the cow, specifically "chest lao" (the fat on the front of the cow's chest), "fat callus" (a piece of meat on the belly of the cow), and diaolong (a long piece of meat on the back of the beef back), "neck ren" (a small piece of meat protruding from the shoulder blade of a beef) and so on.
In American butchery of beef, the loin section of beef is further divided and named sirloin, [17] top sirloin, [17] short loin [17] and tenderloin. [17] In the British butchery of beef, the same section is generally referred to as the "rump". Cuts of pork of this section include pork loin and pork tenderloin. [18] It has been suggested by ...
Baseball steak is a center cut of beef taken from the top sirloin cap steak. Baseball steaks differ from sirloin steaks in that the bone and the tenderloin and bottom round muscles have been removed; and the cut is taken from gluteus medius. [1] [2] [3] A baseball steak is essentially a center cut top sirloin steak. This cut of beef is very ...
Pork sirloin and tenderloin are low in saturated fat, she adds. In general, look for minimal visible fat and “loin” cuts, which are typically leanest, Bannan advises. Types of pork to limit
Experts differ about how large the tenderloin must be to differentiate T-bone steak from porterhouse. The United States Department of Agriculture 's Institutional Meat Purchase Specifications state that the tenderloin of a porterhouse must be at least 1.25 inches (32 mm) wide at its widest, while that of a T-bone must be at least 0.5 inches (13 ...
The sirloin is divided into several types of steak. The top sirloin is the most prized of these and is specifically marked for sale under that name. The bottom sirloin, which is less tender and much larger, is typically marked for sale simply as "sirloin steak". The bottom sirloin, in turn, connects to the sirloin tip roast.
Pork tenderloin is a smaller, leaner cut of meat that comes from the muscle running along the backbone of the pig. It's long, narrow, and boneless, with little to no fat.