Processing Question

[TXJon]

What do you call the muscle that runs along the outside of the bottom round? It's very pale, and when you separate it out, it's about the size and shape of a tenderloin. It cooks up tender, and tastes great, but I don't know how to label it for the freezer.

[EASY]

Not a butcher so I do not know the cuts but I would call it "Dinner"

[doc]

Round or Rump?

[Teuf]

I know exactly what you mean, and you're right, they do cook up tender cause they are not one of the larger, primary muscles. I just refer to it as a leg loin, then at least I know what I mean.

[Stolle]

Not sure what its called, but it is easy to get out and easy to cut steaks out of it. I label them Hind 1/4 Steaks.

[skeeteroneal]

On a round you have 3 parts. Top, bottom, and eye. The part you are talking about is the eye.

[TXJon]

On a round you have 3 parts. Top, bottom, and eye. The part you are talking about is the eye.

Thank you, that is exactly what I wanted to know.