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  2. Doneness - Wikipedia

    en.wikipedia.org/wiki/Doneness

    Temperatures for beef, veal and lamb steaks and roasts Term (French)Description [4] Temperature range [3] USDA recommended [5]; Extra-rare or Blue (bleu) very red 46–49 °C

  3. Pot roast - Wikipedia

    en.wikipedia.org/wiki/Pot_roast

    Yankee pot roast using chuck roast cooked in a Dutch oven with carrots, celery and onions. 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.

  4. Round steak - Wikipedia

    en.wikipedia.org/wiki/Round_steak

    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.

  5. How to Braise Meat So It’s Tender and Juicy - AOL

    www.aol.com/lifestyle/braise-meat-tender-juicy...

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  6. Beefsteak - Wikipedia

    en.wikipedia.org/wiki/Beefsteak

    Round steak, rump steak, or (French) rumsteak A cut from the rump of the animal. Can be tough if not cooked properly. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the "round" bone (femur), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin.

  7. Tri-tip - Wikipedia

    en.wikipedia.org/wiki/Tri-tip

    The tri-tip is a triangular cut of beef from the bottom sirloin subprimal cut, consisting of the tensor fasciae latae muscle. Untrimmed, the tri-tip weighs around 5 pounds. [ 1 ] In the US, the tri-tip is taken from NAMP cut 185C.

  8. Searing - Wikipedia

    en.wikipedia.org/wiki/Searing

    In reverse searing, the order of cooking is inverted. [4] First the item to be cooked, typically a steak, is cooked at low heat until the center reaches desired temperature; then the outside is cooked with high temperature to achieve the Maillard reaction. [5]

  9. Beef shank - Wikipedia

    en.wikipedia.org/wiki/Beef_shank

    Uncut and cut beef shank (gravy beef) Raw beef shank, whole cut Braised beef shank The beef shank is the leg portion of a steer or heifer.In the UK, the corresponding cuts of beef are the shin (the foreshank), and the leg (the hindshank).