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
Brisket is cut from the underside of the cow near the chest area. This part of the cow is tough because of the high collagen and fat content.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 >
The tri-tip steak comes from the tri-tip roast, which comes from the point where the sirloin meets the round and flank primals. Anatomically, the bottom sirloin is cut from low on the hindquarter, just in front of the hind legs.Full Answer >