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 ...

It’s found at the cow’s rump and hind legs, so it’s sometimes tough. Round is often sold as ground beef. Other common cuts are round steak, eye of round, tip steak, tip roast, top round and ...

My answer is the rump. It’s a very flavorful cut of meat that, when cooked with the proper technique, makes for a fantastic roast beef that won’t hurt the budget. This is how to properly ...

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 ...

So your party is fast approaching and you've promised a crowd-pleasing beef dinner, and now you're at the grocery store staring at a rump roast and chuck roast in either hand. You figured this was ...

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 ...