The round primal originates from a cow's rump at the top of its back legs. Tri-tip steak is a popular cut following a muscle group, including muscles from the thigh, originating from the bottom ...

There's a big distinction between a top sirloin and a bottom sirloin. Both cuts are from an area at the back of the cow between the short loin and the round ... as tri-tip, flap steak or under ...

Cutting meat against the grain shortens the length of the muscle fibers for a more tender bite. Here’s how to identify the ...

Remove from the hot oil using a slotted spoon and drain on kitchen paper. For the steak, heat a ridged grill pan until hot. Brush the steaks with some of the vegetable oil. Season on both sides ...

Since not many people buy beef shank ... value. Sirloin cuts are often labeled by the bone they contain: Flat, round, wedge, or pin. Source: Williams-Sonoma SHORT LOIN: Top Loin Steak, T-Bone ...

Pamela is a freelance food and travel writer based in Astoria, Queens. While she writes about most things edible and potable (and accessories dedicated to those topics,) her real areas of ...

For the roast beef, heat the oil in a roasting tin on the hob. Seal the sirloin all over including ... use a meat thermometer – see the Recipe Tips for temperature guidance.

In case you didn't know, beef is ... the top sirloin and the bottom sirloin. To break it down even further, the bottom sirloin consists of cuts like the sirloin steak, tri-tip, bavette, and ...