The round or hip of the beef is basically the leg of the animal. These cuts are much leaner and tougher due to the constant activity of the animal’s legs and rump. The hip can be separated into three main pieces: the inside round, outside round and the knuckle. You can slowly roast these cuts to a medium rare and slice them thinly.
- PRODUCT NAME Whole beef eye of roundSIZE/PACK SIZE
- PRODUCT NAME CutletsSIZE/PACK SIZE
- PRODUCT NAME ScaloppiniSIZE/PACK SIZE