If you wish to enjoy beef as part of a balanced diet, choosing lean cuts -- those low in fat and cholesterol -- help keep your diet healthful. While this guideline is simple to remember, and if you learn which beef is considered lean, you can avoid some confusion and frustration when shopping. For extra lean, each 3.
A round steak is a beef steak from the "round", the rear leg 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 femurand may include the knuckle sirloin tipdepending on how the round is separated from the loin. This is a lean cut and it is moderately tough.
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The beef round is a large primal cut consisting mainly of the rear leg and rump of the animal. Steaks and roasts from the beef round can be tough since those muscles get a lot of exercise. They're also very lean since most of the fat on a beef cow is deposited toward the front of the animal.
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A roast by any of these names will taste just as great provided you cook it properly, because technique matters when buying a budget-friendly meat like these. The outside round has more fat marbling than the inside round, and you know what that means — fat is flavor. How you cook your outside round depends on what you enjoy.
Understanding a bit about common beef cuts will go a long way in giving you the confidence to experiment cooking new beef cuts. In the process of butchering an animal, the meat is taken off the carcass in large sections commonly referred to as "primal cuts". However, the muscle is also a bit tougher and needs slower cooking and perhaps marinading to soften the tissue. Other primal cuts like the tenderloin get very little exercise and tend to have a good deal of fat marbled throughout
Roasted meats have been a standard in many cultures throughout history. In the Mariana Islands, however, the main dietary source for protein came from fish, turtles, birds, bats and other animal species native to the archipelago. It is not until the arrival of the Spanish in the 17th century that cattle, pigs and deer, and perhaps chicken, were introduced to the Chamorro people.
Ryan Adams has done an excellent series on different cuts of beef and has given permission to re-post his content here, with minor modifications for the Professional Chef audience. Apologies to Sir Mix-A-Lot notwithstanding, beef rump is an excellent cut worthy of songs on its own merits. This cut is located on the outer section of the upper leg on the cow. The meat in this part of the animal is rather tough and fibrous, but the intense beefy flavor overshadows this minor flaw.