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Beef Round, Primal, IMPS 158.
The round is made of lean firm muscles mainly used for roasting. |
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Beef Round, Rump and Shank
Partially Off, With Handle (Steamboat) IMPS 166B. This item is roasted
whole and is usually carved on a serving line. The Steamboat round is a favorite of
chefs due to the presentation. |
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Beef Boneless Round, Shank Off, 3-Way,
IMPS 163. The three main sections of the round are Beef Round Knuckle, IMPS
167, Beef Round Bottom or Gooseneck, IMPS 170, and Beef Round Top or Inside, IMPS 169. |
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Beef Round, Top or Inside, IMPS 168.
The top round is the most tender of the three round muscles and is the preferred
round section. The large solid center muscle provides a high cooking yield with
little connective tissue. |
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Crest Meat Company, Inc.
18481 Vineyard Road, PO Box 1208
Hammond, Louisiana 70404
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