Using round in this application might be one of the best applications to use up round, but for the best possible beef bowl, I'd go with the sirloin or tenderloin. TIP: To thinly slice meat, put it in the freezer first until it just starts to get hard (not even close to fully frozen), or start with meat that is only partially defrosted.

Jan 18, 2013 · The common cuts of beef are sirloin, topside, shank. Any meat with a decent fat content will do. Cut as thin as you dare. Chicken needs to be about 5 mm thick to hold together. Fish slices depend on fish variety. For beef, about one hour per 500 g (pound) in a domestic freezer is all you need to be able to slice it thinly

Oct 23, 2018 · "Nerveux de gite" is a braised beef dish that is kind of like an American pot roast. Eye of round can have a shape similar to a tenderloin, but is a tougher, less expensive cut of meat. Share

Aug 9, 2018 · Beef cut does matter. Sirloin tip is a relatively tender cut, cuts that have done more work like shoulder, round, leg cuts have more connective tissue and need a significantly longer cooking time. In a pressure cooker this isn't that long, 1 hour is what I've seen for instant pot recipes using working cuts.

Feb 22, 2022 · If you are trying to reduce your fat, salt and smoke intake I'd start with adding umami first to the dish and seeing if you like it, then add the other elements. I make a turkey chili where I replace the beefiness using smoked paprika, dark soy and part of a beef stock cube, no extra salt besides the cube and it comes out really flavorful.

I believe the Filet of beef is just what it says..not from the tenderloin. It substantially cheaper, it comes from a different part of the cow, just a cut of beef that is wrapped I'm bacon.. the tenderloin is much more tender than the beef filet. I have experienced the wrapped filet of beef and it is much tougher....

Oct 17, 2016 · Braising steak is often used in a casserole. Mostly nowadays "Chuck" steak is sold for braising steak and is often used in "Casseroles". This is a cut of beef from the "forequarter" of beef and is the shoulder piece of the beast. It contains a fair bit of fat which is normally rendered down and incorporated into the dish.

Sep 8, 2020 · To get bone marrow out of whole beef bones, and for serving bone marrow in a bone piece on the plate nicely, you need to cut the bone into slices. It is a lot of work manually even for one cut, even more so doing several cuts on each bone for several bones. I would also like to cut large fish like salmon into evenly sliced steaks.

Oct 13, 2017 · The "Arby's we grew up on" was a Steamship Round. That is the entire "round primal" shown in diagram. However, several years ago they went to a processed version in order to make production more uniform, I believe it is likely …

Jun 2, 2020 · An off note often found in meat products. This study (about sheep, and not beef) suggests it's most likely due to the naturally occurring compound; 3‐methylindole, which is more common in perirenal fat for grass fed sheep. Given that barnyard is a flavor that occurs in beef as well, it's reasonable to assume it's the same kind of situation.