Rump roast comes from the back end of the cow, or the rump. The rump roast is cut from a larger cut called the bottom round and often comes to a point.Know More
Because this muscle is exercised frequently, the meat tends to be lean and can be a bit tough. It doesn't have much marbling, or streaks of fat interspersed throughout the muscle fibers.
The roast should ideally be cooked at low temperatures of between 275 and 325 degrees Fahrenheit. Because this doesn't produce a crust on the surface of the meat, some cooks brown the meat first on the stove before putting it in the oven.Learn more about Meat, Poultry & Seafood
The filet mignon is a small cut of tenderloin located on the back rib cage of a cow. Meat from this particular region is typically tender, as it is not a weight-bearing portion of the animal.Full Answer >
Halibut cheeks come from the part of the fish head that is situated behind the eyes. This part of the halibut is a delicacy for many people and can cost more than other cuts of the fish. Halibut cheek sizes can range between 2 and 5 inches, depending on the size of the fish.Full Answer >
Sweet breads are made from the pancreas and thymus glands. They can come from any meat animal, but most commonly they are made from lamb or calf.Full Answer >
The majority of the T-bone steak is cut from the upper portion of the short loin on the cow. A small section of the T-bone is cut from the tenderloin area of the animal.Full Answer >