Rump Roast, Tip Steak, Tip Roast. Round cuts are taken from the leg and backside of the cow. Because there's minimal fat marbling, many chefs make burgers or sausages from the inexpensive beef.

Rump Roast, Tip Steak, Tip Roast. Round cuts are taken from the leg and backside of the cow. Because there's minimal fat marbling, many chefs make burgers or sausages from the inexpensive beef.

Fore rib is a traditional cut of roast beef. It can be bought on the bone ... Thick flank (top rump) is a lean cut suitable for roasting, pot roasting and braising or, when sliced, for braising ...

Rump cap is considered one of the best cuts of beef and is popular across ... Transfer to a roasting tin and roast the beef for about 15 minutes until cooked to medium or it reaches 55C when ...

For his version, Duband braises two cuts of beef (shank and rump roast) with marrow bones that add richness and flavor to the broth and give diners a little treat to scoop onto bread. In France ...

Do they cook or taste different? Well, rump roast and chuck roast are both lean cuts of beef, but they come from different parts of a cow. Here are the main differences: Chuck roast comes from the ...