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 ...

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 ...

then turn the beef over and continue to cook for 20–25 minutes. Turn the sirloin steak over again and continue to cook for a further 20 minutes (for medium), or until the sirloin is barbecued to ...

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 ...

But not every cut of beef is created equal. And in terms of cuts, chuck steak happens to be the ... like ground round or ground sirloin. But when it comes down to it, ground chuck is the most ...