Beef chuck versus bottom round

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  know the difference between top round roast and chuck roast (plus when to use each) and youre in for a delicious dinner. The difference between top round roast and chuck roast while both are large, tough cuts of budget-friendly beef, the main difference that sets these two roasts apart is where on the animal theyre cut from. The chuck section of the beef contains several different types of roast. The top blade roast is broad and flat the chuck 7-bone is characterized by a bone that looks like the number 7 the bottom chuck has quite a lot of fat and connective tissue the chuck shoulder can be chewy and the chuck eye is a boneless cut from the middle of the first five ribs, and is higher in fat. The bottom round has all the great flavor of the top round, but its not as big and has a slightly tighter grain. It makes a great roast beef, and some of the best cube steaks youll ever taste. If you are looking for the old fashion rump roast, ask for the smaller end of the bottom round (the rump end comes to a point, the heel.).   rump roast and chuck roast are two delicious cuts of beef. Chuck is often ground for hamburger because of its high ratio of fat to meat (20 fat to 80 meat is considered the best for a hamburger). Chuck is used for a pot roast or, when cubed, stew, because the connective tissue melts as the chuck braises and self-bastes the beef, making it very tender.   round roast substitutes this roast might be labeled as top round or bottom round (also called the rump roast). I figured i would buy a few roasts, trim off all the fat and cut them myself into stew pieces. This weekend i will be cooking 2 brunches and 2 dinners for 24 people.   roasts are cut from the steers chuck, or shoulder the rib and loin areas the round, or butt and back leg, and the brisket, or chest. Generally, fattier roasts come from the animals forequarter.   other common roasts include the outside round roast, rump roast, chuck roast, eye roast, top round, and tip roast. All of these make great oven roasts when combined with a savory dry rub. And when paired with mashed potatoes smothered in delicious pan gravy, this roast beef shines. Round is often sold ground, but you can also cut it into eye of round, sirloin tip, and butterfly top round steaks. When cooked slowly over low heat, the meat can become very tender and fall apart at the touch of a fork, which makes it a great choice for things like stew or shredded beef.

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