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Bottom Round Unlike chuck and brisket, the bottom round comes from the hind legs and rump of the cow. It's a leaner cut that doesn't have as much of a beefy flavor, but it's an inexpensive option ...
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.
the sirloin, which is less tender than short loin, but more flavorful, can be further divided into top sirloin and bottom sirloin (including tri-tip), and the tenderloin , which is the most tender, can be removed as a separate subprimal, and cut into filet mignons , tournedos or tenderloin steaks, and roasts (such as for beef Wellington ).
In most parts of the U.S., this cut is known as outside or bottom round, as traditionally, a hindquarter is laid on the cutting table with the outside down or to the bottom, as opposed to the inside being on top. In the U.S. it is also known as a rump roast, [4] which means something different in countries using the British beef cut scheme.
If your store doesn't have stew meat out and labeled, look for the same cuts of meat for pot roast: chuck roast, bottom round, and brisket (preferably the fattier part "second cut"). You can ask ...
Chuck Roast Anything labeled “chuck” comes from the cow's shoulder area. All chuck is known for having a rich, beefy flavor, and most (but not all) cuts of chuck are lean and grow more tender ...
Pot roast is an American beef dish [1] made by slow cooking a (usually tough) cut of beef in moist heat, on a kitchen stove top with a covered vessel or pressure cooker, in an oven or slow cooker. [2] Cuts such as chuck steak, bottom round, short ribs and 7-bone roast are preferred for this technique. (These are American terms for the cuts ...
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 of a cattle, and is often known as a "7-bone steak," as the shape of the shoulder bone in cross-section resembles the numeral '7'.