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Round Steak. This steak is identified by the round leg bone and three muscles. Boneless Rump Roast. When the rump is removed, boned, rolled and tied, a retail cut called the Beef Round Rump Roast is made. Top Round Steak. Bottom Round Steak. Eye Round Steak. Tip Roast. Tip Steak. Heel of Round.
The most tender cut of beef is the beef tenderloin, and it is found within the loin. This is where we get filet Mignon, which is made from the very tip of the pointy end of the tenderloin. Châteaubriand is made from the center cut of the tenderloin. The tenderloin extends from the short loin into the sirloin.
The tenderloin is, as its name implies, the most tender cut of beef. Those who do not prefer the marbling of the rib eye and strip loin will thoroughly enjoy the tenderloin.
Less tender cuts of meat are made tender by cooking with moist heat as in braising and as in simmering in liquid. They require long, slow cooking in moisture to soften connective tissue -- the part of meat which makes meat less tender.
So the meat that comes from the front shoulder or hind end of either a cow or pig will be a less tender cut as those animals do a LOT of walking around. Pork chops and beef steaks generally come from the rib or mid-section of the animal. That area gets much less exercise than a leg or neck.
Beef plate. In U.S. butchery, the plate of beef (also known as the short plate) is a forequarter cut from the belly of the cow, just below the rib cut. It is typically a cheap, tough, and fatty meat. In U.K. butchery, this cut is considered part of the brisket.
Tenderloin Roast The most tender beef roast that is well known for being lean and succulent.
A beef carcass is divided into primal cuts (e.g., chuck or short plate), which include subcategories known as subprimal cuts (e.g., flat-iron or short ribs) Classic steaks that you find at high-end steakhouses including New York strip, T-bone, porterhouse, filet Mignon come from the short loin.
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