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Round steak - Wikipedia
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.
Roast beef tenderloin Whole tenderloins are sold as either "unpeeled" (meaning the fat and silver skin remain), "peeled" (meaning that the fat is removed, but silver skin remains), or as PSMOs ("pismos"), which is short for "peeled, side muscle on" [ 6 ] (side muscle refers to the "chain").
In case you didn't know, beef is a staple in the Drummond household. Whether it's chuck roast, brisket, or flank steak, Ree Drummond has been known to cook with all different cuts of beef.But ...
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 ...
Turn the roast fat side up. Transfer the pan to the oven and roast the meat for 35 minutes, or until an instant-read thermometer inserted in the thinner end registers 120° for medium-rare meat. Transfer the roast to a cutting board and let rest for 20 minutes. 3. Set the roasting pan on the stove over high heat.
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.
Where's the beef? At the West Jefferson Ox Roast, and there's plenty of it - more than 5,000 pounds. Find out more about this Labor Day weekend event.
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