Bottom rounnd roast definition

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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.

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Share your post with your fan club! Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. I know that some cuts of meat have multiple names

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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.

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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. Lack of fat and marbling makes round dry out when cooked with dry-heat cooking methods like roasting or grilling.

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By using our site, you acknowledge that you have read and understand our Cookie PolicyPrivacy Policyand our Terms of Service. Seasoned Advice is a question and answer site for professional and amateur chefs. It only takes a minute to sign up.

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My Recipe Box. Join Now Sign In. Bottom Round Roast, Beef.

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Learn more about this cut here. The bottom round flat is a very affordable cut from the Round primal. I was looking and they have a Beef Bottom Round Flat which looks pretty much like a full packer to my untrained eye.

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Defining the "best" of anything is a tricky proposition. When it comes to roast beef, for example, the most common cuts are very different. The one that's best for you at any given meal is the one that meets your needs. The roast that's best for a special-occasion meal won't necessarily make the best sandwiches or the tenderest pot roast.

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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.

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