bottom round造句

• 6 pounds beef bottom round, fat removed, cut into 1-inch pieces
• 4 bottom round steaks, about 12 ounces each and 1 { inches thick
• 3 1 / 2-pound beef bottom round roast, well-trimmed and tied
• 3 pounds boneless beef chuck OR bottom round roast, cut into 4 pieces
• Beef : shank, oxtail, short ribs, chuck, bottom round, brisket.
• Bottom round, a leaner cut, can also be used.
• Line a 10-by-2-inch removable-bottom round tart pan with the pastry and chill for 30 minutes.
• 1 pound lean bottom round or sirloin, in one piece, about 6 inches in diameter
• 2 pounds boneless beef rump or bottom round, trimmed of excess fat, cut into bite-size strips
• 1 three-pound tri-tip or bottom round of beef
• 4 6-ounce slices top or bottom round
• NO-WORK ROAST BEEF ( From Eileen Davidson ) 1 boneless roast beef ( bottom round or sirloin ) Preheat oven to 500 degrees.
• Though supermarkets offer cubed stew meat, you'll have a cleaner tasting, less fatty stew if you buy bottom round and cut it yourself.
• For larger pieces of lamb, beef, pork or veal, the choicest cuts for braising include the top or bottom round, since they hold together well.
• 4 bottom round steaks ( about 6 to 8 ounces each ) cut 1 / 2-inch thick ( no thicker, or the steaks will be tough)
• Look for specials this week on split fryer breasts, cubed beef steak, bottom round roast, fresh ground round, pork back ribs, fresh whole catfish, perch fillets and Atlantic salmon steaks.
• Ask the butcher to make lamb medallions from a boneless leg of lamb; separate top round, the tip and bottom round, and trim the fat and cut medallions from each part.
• Round is the top part of the rear leg of the steer, and round by any name _ eye round, top round, bottom round _ is simply not tender enough to roast.
• In most parts of the U . S ., this cut is known as outside or bottom round, as traditionally, a hindquarter is laid on the cutting table with the outside down or to the bottom, as opposed to the inside being on top.
• There, in the same shop he started working in as a 12-year-old, Clemente Aquilino makes everything from scratch, the roast beef made from the bottom round cut, the roast loin of pork, the mozzarella and the peppery and garlicky pork and beef gravies made from pan drippings.