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 flavour.
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!
*This podcast was developed in American English.
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