Bottom Round Beef

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Bottom Round Beef

Postby ped » Wed Jun 18, 2014 8:33 am

What would you ask a British butcher for if you wanted the 'Bottom Round' of beef?
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Re: Bottom Round Beef

Postby yotmon » Wed Jun 18, 2014 11:14 am

I've 'googled' photos of Bottom round of beef and its showing pictures of Silverside - suppose this could be correct as it lies below the Topside cut. Lots of misnomers where beef cuts are concerned, not just from country to country but county to county as well.

Hope this helps.
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Re: Bottom Round Beef

Postby BriCan » Wed Jun 18, 2014 2:08 pm

As yotmon has said, Siverside.

What are we looking to make??
But what do I know
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Re: Bottom Round Beef

Postby ped » Wed Jun 18, 2014 4:30 pm

Just trying to understand what cut is being used on a US site for Breasola.
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Re: Bottom Round Beef

Postby BriCan » Wed Jun 18, 2014 6:01 pm

They are using eye of round which is part of the silverside -- the round muscle --- I (and others) use the flat part as it is cheeper and IMO better tasting

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Re: Bottom Round Beef

Postby wheels » Wed Jun 18, 2014 6:26 pm

FWIW, I used top rump (aka Thick Flank) for the bresaola I have drying at present.

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Re: Bottom Round Beef

Postby BriCan » Wed Jun 18, 2014 9:40 pm

wheels wrote:FWIW, I used top rump (aka Thick Flank) for the bresaola I have drying at present.

Phil


Have you seamed it out??
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Re: Bottom Round Beef

Postby wheels » Wed Jun 18, 2014 11:23 pm

It was fully prepped when I bought it. It was a cheap supermarket piece of meat that I've bought for a trial recipe. (I know, I'm a bad boy!!).

It's a single piece of muscle.

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Re: Bottom Round Beef

Postby BriCan » Thu Jun 19, 2014 4:26 am

wheels wrote:It was fully prepped when I bought it.It was a cheap supermarket piece of meat that I've bought for a trial recipe. (I know, I'm a bad boy!!)


Buying something cheep for a trial run is good cuz if you $%@#& up then no great loss :wink:



It's a single piece of muscle.


:oops:

Now there lies a quandary --- fully prepped/supermarket -- there are three seams within the meat that connect to the knee cap, one heavy silverskin is always/or should always be trimmed back at least halfway thus you have two muscles. I would always trim back the other (can be left as not as heavy) thus you now have three independent pieces of meat -- it sounds like you must have the center one which is the largest and about the size of my fist :?:
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Re: Bottom Round Beef

Postby wheels » Thu Jun 19, 2014 1:03 pm

Oops! Just checked and the latest piece was silverside. My knowledge of beef anatomy can be fitted on to the back of a cigarette packet! :oops: :oops: :oops:

That said, I have used top rump before. I wonder whether we're talking about the same cut - as far as I can recall, it was larger than you describe and (appeared to be) a single muscle.

Next time you're doing some, could you photograph it, so that us hobbyists can see the UK/USA comparative joints - if that's actually possible?

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Re: Bottom Round Beef

Postby ped » Thu Jun 19, 2014 2:07 pm

I second that :wink:
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Re: Bottom Round Beef

Postby yotmon » Thu Jun 19, 2014 7:11 pm

.....
Last edited by yotmon on Thu Jun 19, 2014 7:14 pm, edited 1 time in total.
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Re: Bottom Round Beef

Postby yotmon » Thu Jun 19, 2014 7:14 pm

wheels wrote:Oops! Just checked and the latest piece was silverside. My knowledge of beef anatomy can be fitted on to the back of a cigarette packet! :oops: :oops: :oops:

Phil

One little trick to help the home butcher identify cuts of meat is that the muscle structure of lamb, pork and beef are pretty much the same shape - just a different size. So, if you find yourself with a leg of lamb or pork that you are boning out, have a look at the way the muscles lie and it will give you some idea of its beef equivalent and the whereabouts on the animal that they come from.
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Re: Bottom Round Beef

Postby RodinBangkok » Fri Jun 20, 2014 12:24 am

I use this site when showing others cuts that they are not familiar with, here's two links for bottom round:

http://bovine.unl.edu/eng/fab.jsp

http://bovine.unl.edu/eng/showMuscle.jsp?musID=37
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Re: Bottom Round Beef

Postby ped » Fri Jun 20, 2014 5:30 am

Thank you ^
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