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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).
The bottom sirloin, in turn, connects to the sirloin tip roast. In a common British, South African, and Australian butchery, the word sirloin refers to cuts of meat from the upper middle of the animal, similar to the American short loin , while the American sirloin is called the rump .
For example, rump steak in British and Commonwealth English is commonly called sirloin in American English. British sirloin is called porterhouse by Americans. [ 1 ] Another notable example is fatback , which in Europe is an important primal cut of pork , but in North America is regarded as trimmings to be used in sausage or rendered into lard.
Another tough cut of beef is brisket—this time coming from the breast of the cow. It's leaner than chuck roast and it's made up of two different cuts: the flat brisket and the point cut.
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 ...
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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.
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.