Post by: Angry Perch on December 01, 2018, 09:12:24 AM
Post by: Stein on December 01, 2018, 09:24:28 AM
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Post by: Boss .300 winmag on December 01, 2018, 09:24:53 AM
Post by: Angry Perch on December 01, 2018, 09:28:06 AM
Left is sirloin tip, round are correct, last one is eye of round.
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Eye of round is above that. It's both of them next to each other so kind of looks like one piece. The two (lower white arrow) look like miniature versions of the big ones on the left.
Post by: Angry Perch on December 01, 2018, 09:43:32 AM
Left is sirloin tip, round are correct, last one is eye of round.
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Eye of round is above that. It's both of them next to each other so kind of looks like one piece. The two (lower white arrow) look like miniature versions of the big ones on the left.
Maybe knuckle?
Post by: merkaba93 on December 01, 2018, 05:21:00 PM
I tried for a long time to make sure I always had the name of the cut right. And I can get them right nowadays. But ultimately I don't always label them as such.
Sometimes I just say what I'm going to do with them. I'll label roasts like "pastrami, bulgogi, carne asada, jerky, smoked brisket, pot roast", so on and so forth.
But it does help to have a universal language, so I get why you want to get them right.
Post by: DOUBLELUNG on December 03, 2018, 11:29:44 AM
Reverse the labels on top and bottom round and you're spot on. The top round is great either as a roast or steaks, very attractive "slice of bread" shaped fine grained tender steaks. The bottom round is flatter and more coarsely grained, but quite tender and also good as steaks (long and narrow, perpendicular to the grain which runs at a diagonal to the longest axis) or roast. On both of these, I save the odd end bits to marinate for kebobs.
Below the eye of round is the round heel, aka calf muscle/gastrocnemius. It's tough and has a big tendon. I either grind it minus the tendon or add to the shanks - doesn't have a bone through it but responds very well to cooking with shanks or by itself - braising is the way to go for the whole muscle.
One that's missing - so probably in the grind - is the sirloin cap. It's not very big, and odd-shaped - it sits above the hip joint on top of the pelvis, just below the top of the bottom round (where it gets real thin at the top center of the hindquarter). It is shaped like a fat C, with the thick inner part of the C encircling the hip socket on the top of the pelvis, thinning out toward the edges. It doesn't look like much, but is the tenderest muscle after the tenderloins - it stabilizes the hip joint but does very little work, just as the tenderloin rarely works except to stabilize the lumbar spine when arching. On a deer it is hand sized or a little larger. It's a real shame to let it go to the grind, cook however your favorite tenderloin method may be - whole or odd-shaped little steaks (culottes).