wheels wrote:FWIW, I used top rump (aka Thick Flank) for the bresaola I have drying at present.
Phil
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!!)
It's a single piece of muscle.
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!
Phil
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