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Post Info TOPIC: Versible semitendinosus muscle
apcowboy


Founder of The Meat Cutter's Club

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Versible semitendinosus muscle
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I think the Bottom Round (  semitendinosus muscle )  is one of the most versible muscles to merchandise from. The Top Round is the largest muscle in the round, and gristle-free when trimmed correctly. The Bottom Round has all the great flavor of the Top Round, but not as big and has a slightly tighter grain. It makes a great roast beef, and some of the best cube steak you’ll ever taste.

 

 HOW MANY MEAT CUTS CAN YOU MAKE FROM IT



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Leon Wildberger

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RE: Versible semitendinosus muscle
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That has never been a popular steak for me. The only way I could sell it was cubed, stew, or roast (occassionally) It made great ground round though.

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Gregdabutcher


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RE: Versible semitendinosus muscle
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I know a few guys who can cut almost that fast.

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Gregory R. Wilson
Bill_meatcutter


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RE: Versible semitendinosus muscle
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It's more fun when you use a goose neck bottom,, you can add your eye round into your merchandising 



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Coalcracker


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RE: Versible semitendinosus muscle
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Hi agree that the bottom round flat makes good roast beef provided you know how to cook it. You've got to cook it slow on low temperatures. I also agree that it makes great cube steaks. However, bottom round steaks cut for frying or broiling is just about as tough as a "Greek wrestlers jock strap". LOL>

Incidentally the price of cube-steak at Walmart here in North Augusta, S.C. is (are you ready for this) $6.39 per lb. And the package says USDA Inspected. I checked the establishment number and Tyson now is cutting for them. They were with National many years but now that the Brazilians own them they quit having them cut the tray ready meat. .



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Phil ( coalcracker ) Verduce

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young gun


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RE: Versible semitendinosus muscle
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YES  I like working the bottoms  I know of what you can get from a bottom, would like to hear all the cuts you timers can get from them



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