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Tafelspitz is the Austrian name of the meat cut which is used, usually from a young ox. This cut is typically known in the United States as the standing rump or top round, depending on the nomenclature of cuts used. The British cut is called "topside"; in Australia, it is called the rump cap. Brazilian cuisine prizes essentially the same cut as ...
Beef and veal stock [6] Mary Berry: Silverside or topside Onions, bacon, mushrooms Beef stock and tomato purée [7] Robert Carrier: Topside Onions, mushrooms, breadcrumbs Beef stock [8] Ceserani and Kinton: Lean beef Onions, breadcrumbs Brown stock [9] Keith Floyd: Stewing beef Minced pork Red wine [10] Prue Leith: Lean beef Onions, sausage meat
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 (femur), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin. This is a lean cut and it is moderately tough.
Discover the full potential of ground beef with a collection of 45 delicious recipes, perfect for lunch, dinner, and appetizers!
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on both sides. Remove the beef from the skillet.
Top sirloin steak, topped with an onion ring. Top sirloin is a cut of beef from the primal loin or subprimal sirloin. Top sirloin steaks differ from sirloin steaks in that the bone and the tenderloin and bottom round muscles have been removed; the remaining major muscles are the gluteus medius and biceps femoris (top sirloin cap steak).
This easy ground beef recipe, from Kendra Bailey Morris's The Southern Slow Cooker, utilizes a slow cooker to make the chili, an efficient choice for a busy day. Get the recipe.
Beef or veal is typically used, though some food scholars tend to believe that the original version was probably venison or pork, and pork is still popular in some areas. The beef rouladen as we know them today have become popular over the last century. The cut is usually topside beef or silverside since this is the cheaper cut. The meat is cut ...