Read an article about this hidden loin equivalent in the hindquarters and dug it out. Wrapped in deer caul fat, grilled med rare. Not as tender as backstrap, but very tasty with just salt, pepper and a little chutney. On to a backstrap next!
I know many diagrams etc show that cut as the eye of round but I can only guess they are mistaken. As the name suggests I would expect the eye of round to be between the two rounds and is suppose to be exceptionally tender, the cut you have pictured is neither of which in my opinion. There is an avacado sized and shaped muscle located amongst the top and bottom round that is a bit more tender than back strap more akin to a tenderloin but not quite that good. That is what I have always considered the eye of round.
I know many diagrams etc show that cut as the eye of round but I can only guess they are mistaken. As the name suggests I would expect the eye of round to be between the two rounds and is suppose to be exceptionally tender, the cut you have pictured is neither of which in my opinion. There is an avacado sized and shaped muscle located amongst the top and bottom round that is a bit more tender than back strap more akin to a tenderloin but not quite that good. That is what I have always considered the eye of round.
Read an article about this hidden loin equivalent in the hindquarters and dug it out. Wrapped in deer caul fat, grilled med rare. Not as tender as backstrap, but very tasty with just salt, pepper and a little chutney. On to a backstrap next!
I cannot be 100% sure this is the eye of round since it is incased in caul fat, but I would bet you are correct based on my experience. It is otherwise known as the Semitendinosus muscle.
Good eating little piece of meat, not quite back strap tender but better than some of the other individual muscles, the muscle fibers run length wise through it so it is easy to cook whole and cut cross grain like shown above.
I separate each muscle in the ham and use for different dishes.
Would dang sure eat that in the top post in this thread.
lf the saying "Liar, Liar your pants on fire" were true Mainstream news might be fun to watch
I know many diagrams etc show that cut as the eye of round but I can only guess they are mistaken. As the name suggests I would expect the eye of round to be between the two rounds and is suppose to be exceptionally tender, the cut you have pictured is neither of which in my opinion. There is an avacado sized and shaped muscle located amongst the top and bottom round that is a bit more tender than back strap more akin to a tenderloin but not quite that good. That is what I have always considered the eye of round.
Does look very tasty, I’d eat the heck out of it!
Im not a trained butcher and I didn't take meats judging in school lol but I know my way around taking an animal apart! Im not trying to poke fun insult or anything else I would like the real answer if anyone knows it though. Again OP your presentation looks great sorry to take your post off topic.
Anyone with more formal training/knowledge can label these cuts/muscles? Pictured is a round steak. Something from TAMU but I couldn't find the labels that correspond to the numbers.
I'd label as follows 1- Top round 2- I typically see labeled as eye of round 3- Bottom round 4- This one and 5 and 7 I could consider part of the sirloin? 5- 7- 8- If im looking at it right this cut is far better than the eye of round and is what I consider the eye of round.
This is the cut im talking about. It is labeled as top round, so the top round is composed of two separate muscles. That muscle slightly smaller than the size of my fist even on a large mature buck is a very tender cut!
I know many diagrams etc show that cut as the eye of round but I can only guess they are mistaken. As the name suggests I would expect the eye of round to be between the two rounds and is suppose to be exceptionally tender, the cut you have pictured is neither of which in my opinion. There is an avacado sized and shaped muscle located amongst the top and bottom round that is a bit more tender than back strap more akin to a tenderloin but not quite that good. That is what I have always considered the eye of round.
Does look very tasty, I’d eat the heck out of it!
Im not a trained butcher and I didn't take meats judging in school lol but I know my way around taking an animal apart! Im not trying to poke fun insult or anything else I would like the real answer if anyone knows it though. Again OP your presentation looks great sorry to take your post off topic.
Anyone with more formal training/knowledge can label these cuts/muscles? Pictured is a round steak. Something from TAMU but I couldn't find the labels that correspond to the numbers.
I'd label as follows 1- Top round 2- I typically see labeled as eye of round 3- Bottom round 4- This one and 5 and 7 I could consider part of the sirloin? 5- 7- 8- If im looking at it right this cut is far better than the eye of round and is what I consider the eye of round.
4-5-7 muscles are all sub-muscles of the sirloin tip (not sirloin).
I know many diagrams etc show that cut as the eye of round but I can only guess they are mistaken. As the name suggests I would expect the eye of round to be between the two rounds and is suppose to be exceptionally tender, the cut you have pictured is neither of which in my opinion. There is an avacado sized and shaped muscle located amongst the top and bottom round that is a bit more tender than back strap more akin to a tenderloin but not quite that good. That is what I have always considered the eye of round.
Does look very tasty, I’d eat the heck out of it!
Im not a trained butcher and I didn't take meats judging in school lol but I know my way around taking an animal apart! Im not trying to poke fun insult or anything else I would like the real answer if anyone knows it though. Again OP your presentation looks great sorry to take your post off topic.
Anyone with more formal training/knowledge can label these cuts/muscles? Pictured is a round steak. Something from TAMU but I couldn't find the labels that correspond to the numbers.
I'd label as follows 1- Top round 2- I typically see labeled as eye of round 3- Bottom round 4- This one and 5 and 7 I could consider part of the sirloin? 5- 7- 8- If im looking at it right this cut is far better than the eye of round and is what I consider the eye of round.
4-5-7 muscles are all sub-muscles of the sirloin tip (not sirloin).
Cut # 6 is the Sirloin Tip (AKA the Knuckle). If you skip to 13:40 in the video from the link below you will see how it is removed from the beef round. Separating the different muscles is actually the easy part. Merchandising them in a manner which is profitable is a different story.
![[Linked Image]](https://texashuntingforum.com/forum/pics/usergals/2017/07/full-3669-105539-full_16668_105507_image.jpg)
![[Linked Image]](https://texashuntingforum.com/forum/pics/userpics/2019/12/full-8162-210304-confused.jpg)
![[Linked Image]](https://texashuntingforum.com/forum/pics/userpics/2019/12/full-625-210369-round.jpg)
![[Linked Image]](https://texashuntingforum.com/forum/pics/userpics/2019/12/full-39202-210391-roundsteak.jpg)
![[Linked Image]](https://texashuntingforum.com/forum/pics/userpics/2019/12/full-625-210392-top_round_steak.jpg)
