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A raw top round steak in a pan. A round steak is a beef steak from the "round", the rear end of the cow. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the "round" bone , and may include the knuckle (sirloin tip), depending on how the round is separated from the loin. This is a lean cut ...
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.
The butt end is usually suitable for carpaccio, as the eye can be quite large; cutting a whole tenderloin into steaks of equal weight will yield proportionally very thin steaks from the butt end. The center cut is suitable for portion-controlled steaks, as the diameter of the eye remains relatively consistent.
Garlic-Rosemary Roast Beef with Horseradish Sauce. The eye of round is a lean, boneless cut of beef that's less expensive than a tenderloin or rib roast but just as delicious. ... moist and tender ...
After braising for a long period of time—either in a Dutch oven or in the slow cooker—the result is a juicy, tender piece of beef. ... Bottom Round. Unlike chuck and brisket, the bottom round ...
The eye of round is a lean, boneless cut of beef that's less expensive than a tenderloin or rib roast but just as delicious. It's best served medium-rare—when cooked to higher temperatures it ...
Yukhoe is most commonly made of lean cuts such as an eye of round, but more tender cuts of a beef can also be used. The beef is cut into thin strips while removing the fat, then it is seasoned with salt, sugar, sesame oil, pepper, and garlic. [1] Korean pear, raw egg yolk, and pine nuts are commonly used as garnishes.
A cut of meat, usually top round, tenderized by fierce pounding with a mallet or mechanical blades. Filet mignon A cut from the small end of the tenderloin, or psoas major, the most tender and usually the most expensive cut by weight. The word is French for dainty fillet.
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