| 释义 |
Definition of bottom round in US English: bottom roundnoun A steak or other cut from the outer part of a round of beef. Example sentencesExamples - Take special measures to reduce the fat content of red meat by choosing a leaner cut (e.g., bottom round) or a leaner species, by trimming all visible fat and by draining off the oil produced by cooking.
- As with the top round, it is named bottom round because it is the ‘bottom’ of the round when the round is laid on a table for cutting.
- After the rump, knuckle and leg bone have been removed from the leg, divide the top and the bottom rounds.
- Hind quarter roasts, such as top and bottom rounds, eye, sirloin tip, and rump, benefit from shorter, high temperature cooking techniques.
- The less tender steak cuts come from the rump area of the animals and include full cut round, top round, eye round, bottom round, chuck arm, chuck blade, chuck flank, and chuck shoulder.
- Is there any way I can prepare a bottom round and get a comparative quality of a top round?
- Similar results were documented for bottom rounds and top rounds used to produce enhanced beef.
- Meat prices were down on ground chuck, bottom round roast, chuck and sirloin steak, and pork chops.
- Eye rounds, bottom rounds, and rump roasts all come from the round, or hind leg.
- Similarly, a boneless rump roast or bottom round roast may be used in place of a chuck pot roast.
Definition of bottom round in US English: bottom roundnoun A steak or other cut from the outer part of a round of beef. Example sentencesExamples - Is there any way I can prepare a bottom round and get a comparative quality of a top round?
- As with the top round, it is named bottom round because it is the ‘bottom’ of the round when the round is laid on a table for cutting.
- Take special measures to reduce the fat content of red meat by choosing a leaner cut (e.g., bottom round) or a leaner species, by trimming all visible fat and by draining off the oil produced by cooking.
- Meat prices were down on ground chuck, bottom round roast, chuck and sirloin steak, and pork chops.
- After the rump, knuckle and leg bone have been removed from the leg, divide the top and the bottom rounds.
- Eye rounds, bottom rounds, and rump roasts all come from the round, or hind leg.
- Similar results were documented for bottom rounds and top rounds used to produce enhanced beef.
- Similarly, a boneless rump roast or bottom round roast may be used in place of a chuck pot roast.
- Hind quarter roasts, such as top and bottom rounds, eye, sirloin tip, and rump, benefit from shorter, high temperature cooking techniques.
- The less tender steak cuts come from the rump area of the animals and include full cut round, top round, eye round, bottom round, chuck arm, chuck blade, chuck flank, and chuck shoulder.
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