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PDF Bottom Round - Western Tip & Western Griller Steak Cutting Guide.pdf

bottom-round-cutting-guide.pdf

Preview of PDF Bottom Round - Western Tip & Western Griller Steak Cutting Guide

🔗 Source: beeflovingtexans.com

📊 Size: 1.25 MB

📄 Pages: 1 page

⬇️ Downloads: 249

Summary

The 171B (IMPS) Beef Round, Outside Round (Flat) is cut into several parts, including the Biceps femoris Main Body, Flat Triangle or Ischiatic Head, Tail, and Sirloin/Rump End. The Sirloin/Rump End is removed and cut into Western Tip Steaks or left whole as a Rump Roast. The Flat Triangle can be left whole, used for Cubed Steak, or further processed. The Main Body is cut into Bottom Round Steaks/Western Griller Steaks, and the exposed connective tissue and external fat are removed. The resulting cuts include Beef Bottom Round Steak (Western Griller) and Beef Bottom Round Rump Steak (Western Tip).

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Description

The 171B (IMPS) Beef Round, Outside Round (Flat) is cut into several parts, including the Biceps femoris Main Body, Flat Triangle or Ischiatic Head, Tail, and...

Technical Information

File Format: PDF
File Size: 1.25 MB
Pages: 1
Language: EN
Total Downloads: 249
Last Updated: 2 weeks ago

Document Overview

This PDF document about PDF Bottom Round - Western Tip & Western Griller Steak Cutting Guide provides comprehensive information and guidance. Whether you're a beginner or advanced user, this resource offers valuable insights into PDF Bottom Round - Western Tip & Western Griller Steak Cutting Guide.