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They can also be cut bone-in to make parts of the T-bone and porterhouse loin steaks. The round contains lean, moderately tough, lower fat (less marbling ) cuts, which require moist or rare cooking. Some representative cuts are round steak , eye of round, top round, and bottom round steaks and roasts.
This cut of beef can be sliced into steaks, grilled in its entirety, or used in chili con carne. [14] To grill or roast the tri-tip, heat the pan on high until it is very hot. The roast can then be put in the oven and cooked for about 10 minutes per pound until the internal temperature is 130–135 °F (54–57 °C) for medium-rare.
Date/Time Thumbnail Dimensions User Comment; current: 14:20, 6 July 2012: 521 × 311 (29 KB): Lsloan: Adjusted position and size of "tenderloin" and "top sirloin" labels.
How to identify the grain of a steak. The best way to identify the direction of the grain on a steak is to look at it raw. Depending on the cut, the parallel lines will be quite obvious or ...
American cuts of beef (clickable) British cuts of beef (clickable) Dutch cuts of beef (clickable) Brazilian cuts of beef (clickable) This template generates a linked image map diagram illustrating the location of various cuts of beef. Each regions of the diagram is linked to the corresponding article which describes the cut.
In French cuisine, the entrecôte corresponds to the rib eye steak, while rib steak is called côte de bœuf (literally: "beef rib"). In Argentine cuisine, the rib eye is known as ojo de bife, while the rib steak is known as ancho de bife. In Chilean cuisine, the boneless rib steak is known as lomo vetado.
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