Leg, Rounds (9 - 15 Lbs. Each Leg)
We separate the five best parts: the top round, bottom round, sirloin, sirloin tip and eye round.
The rear legs contain nine muscles. We separate the five best parts: the top round, bottom round, sirloin, sirloin tip and eye round. We do not remove the silver skin as it holds the roast together better and is very thin.
These cuts can be marinated or not and then roasted. Marinates can be purchased or can be anything from buttermilk to your favorite salad dressing. Most chefs marinate them for twenty-four hours or more in the refrigerator.
We suggest using a meat thermometer and they should be cooked medium rare or rare. Whether they are cooked in an oven or on barbecue, bacon strips can be used to give them additional flavor or you can baste them while they are cooking.
Also, lettuce or cabbage leaves can be used to help keep the meat moist. They can also be cut in medallions or scaloppini and cooked very quickly in a hot frying pan. A glaze can be added after they are cooked.
They should be served on a hot plate like most vension cuts.
Rounds are among the most versatile cuts and most European chefs prefer legs to loin and you can hardly tell the difference in many cases.
They also make excellent cuts to smoke. ($10.99/lb.) |
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