Chef Pete Geoghegan has taken us from the front to the back of the cow in his informative, 10-part look at beef primals. Now, he tackles the final primal with a robust review of the round. This lean, well-worked muscle features many economical cuts that, with some effort, can result in delicious dishes with incredible beef flavor.
Listen as Chef Pete explores:
- Characteristics and traits of the round primal
- Specific cuts including the top round, top round cap, bottom round, eye of round and the knuckle
- Traditional uses including roasts, jerky and roast beef
- And braising, smoking, velveting and other ways to achieve exceptional tenderness
Tap below to listen now!
To subscribe, visit your favorite podcast platform or click below to be linked to our podcast homepage on Anchor.fm.SUBSCRIBE