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Beef

Round

Round

depending on the intended use, it is comprised of eye round, outside flat, top sirloin, knuckle, inside flat. The round is most often used for the preparation of rashers, and for stewing or curing. The outside flat is used for the preparation of roast, fried, and stewed dishes. The top sirloin can also be used for roasting, but also for larded beef roasts, rashers, and broiled dishes. The knuckle is an element perfectly suited for the preparation of stews and roast dishes, steaks, and rashers. The inside flat is best for steak tartare.