kaxixi
Distinguished Member
- Joined
- Oct 31, 2007
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I just bought a share in a grass fed cow. Among the cuts are a variety of roasts, including chuck, sirloin, arm, bottom round, and rump.
What the hell is the difference between these (other than where they come from--I mean from a culinary standpoint) and do some require different treatment than others? Thanks.
What the hell is the difference between these (other than where they come from--I mean from a culinary standpoint) and do some require different treatment than others? Thanks.