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Beef is classified according to different parts of the cow, specifically "chest lao" (the fat on the front of the cow's chest), "fat callus" (a piece of meat on the belly of the cow), and diaolong (a long piece of meat on the back of the beef back), "neck ren" (a small piece of meat protruding from the shoulder blade of a beef) and so on.
To cut a T-bone from butchered cattle, a lumbar vertebra is sawn in half through the vertebral column. The downward prong of the 'T' is a transverse process of the vertebra, and the flesh surrounding it is the spinal muscles. The small semicircle at the top of the 'T' is half of the vertebral foramen.
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 ...
Rump steak is a cut of beef. The rump is the division between the leg and the chine cut right through the aitch bone. It may refer to: A steak from the top half of an American-cut round steak primal; A British- or Australian-cut steak from the rump primal, largely equivalent to the American sirloin
The chain sources half of its beef from U.S. and Canadian ... Their patties are made with a blend of three cuts of beef ... A West Coast chain giving In-N-Out a run for its money on meat quality ...
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. Because of this difference in terminology, in these countries, the T-bone steak is regarded as a cut of the sirloin.