BEEF
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MODULE 8
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PRODUCT INFORMATION, ROASTS
167
Beef Round, Knuckle (tip)
167A
Beef Round, Knuckle (tip), Peeled
167D
Beef Round, Knuckle (tip), Peeled, 2-Piece (167E +167F)
167E
Beef Round, Knuckle (tip), Center Roast (IM)
n
One of the three major muscle groups in the round
n
Works with dry or moist heat cooking methods
n
Great when thinly sliced for sandwiches
n
More economical cut
171B
Beef Round, Outside Round (Flat)
171D
Beef Round, Outside Round, side Muscle Removed (IM)
n
Works well with slow roasting/barbecue or moist heat cooking
n
Great for stews, shredded for tamales, hash and cassoulet
n
Tenderizing is recommended
n
More economical cut
171C
Beef Round, Eye of Round (IM)
(Beef Eye Round)
n
Works with dry or moist heat cooking methods
n
A smaller roast, great when sliced for sandwiches
n
More economical cut
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