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        <article class="row" id="beefCutContain">
          <div class="span7 leftSide">
            <h1>Beef Cut Guide</h1>
            <img src="/Kickstrap/img/BeefCuts.jpg" width="100%">
            <br>
            
            <div class="aMeatItem">
              <h3>Beef Chuck Arm Pot Roast</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image44.jpg"></p>
              <p>Beef chuck arm pot roast contains  arm bone and sometimes cross-sections of rib bones. It includes several  muscles of varying size, separated by connective tissue. Beef chuck arm  pot roast is usually prepared by braising.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Chuck Arm Steak</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image45.jpg"></p>
              <p>Beef chuck arm steak contains arm bone  and sometimes cross-sections of rib bones. It includes several muscles  of varying size, separated by connective tissue. Beef chuck arm steak is  cut thin, usually less than half an inch, and is usually prepared by  braising.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Chuck Shoulder Pot Roast Boneless</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image46.jpg"></p>
              <p>Beef chuck shoulder pot roast boneless  is part of the arm portion of chuck. It has very little fat, is  boneless, and is usually prepared by braising.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Chuck Shoulder Steak Boneless</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image47.jpg"></p>
              <p>Beef chuck shoulder steak boneless is  part of the arm portion of chuck. It has very little fat and is  boneless. It is cut thinner than beef chuck pot roast boneless. It is  usually prepared by braising.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Chuck Cross Rib Pot Roast</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image48.jpg"></p>
              <p>Beef chuck cross rib pot roast is cut  from the arm half of beef chuck. It is a square cut, thicker at one end,  and contains two or three rib bones and alternating layers of lean and  fat. It may be tied. It is usually prepared by braising.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Chuck Short Ribs</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image49.jpg"></p>
              <p>Beef chuck short ribs come in  rectangular-shaped alternating layers of lean meat and fat. They contain  rib bones, the cross-sections of which are exposed, and are usually  prepared by braising or by cooking in liquid.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Chuck Flanken-Style Ribs</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image50.jpg"></p>
              <p>Beef chuck flanken-style ribs contain  rib bones and alternating streaks of lean meat and fat. The cut is  lengthwise, rather than between the ribs as in the case of beef cut  short ribs. Flanken-style ribs are usually prepared by braising or by  cooking in liquid.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef for Stew</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image51.jpg"></p>
              <p>Beef for stew may be cut from chuck,  brisket, rib, or plate. It usually consists of meaty pieces, cut into  one-inch or two-inch squares and containing various amounts of fat. Beef  for stew is usually prepared by braising or by cooking in liquid.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Chuck Blade Roast</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image52.jpg"></p>
              <p>Beef chuck blade roast contains blade bone,  backbone, rib bone, and a variety of muscles. It is cut about two  inches thick and is usually prepared by braising or roasting.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Chuck Blade Steak</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image53.jpg"></p>
              <p>Beef chuck blade steak is the same as  beef chuck blade roast, only it is cut thinner. It contains blade bone,  backbone, rib bone, and a variety of muscles. It is usually prepared by  braising, broiling, grilling, or panbroiling.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Chuck 7-Bone Pot Roast</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image54.jpg"></p>
              <p>Beef chuck 7-bone pot roast is cut from  the center of the blade portion of chuck. It has a classic 7-shaped  blade bone and contains backbone, rib bone, and muscles. It is usually  prepared by braising.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Chuck 7-Bone Steak</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image55.jpg"></p>
              <p>Beef chuck 7-bone steak is the same as  beef chuck 7-bone pot roast, only it is cut thinner, usually less than  one-and-a-half inches. It is cut from the center of the blade portion of  chuck. It has a classic 7-shaped blade bone, contains backbone, rib  bone, and muscles, and is usually prepared by braising.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Chuck Top Blade Pot Roast</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image56.jpg"></p>
              <p>Beef chuck top blade pot roast contains  short 7-shaped blade bone, two or three muscles from the top portion of  the blade roast, and a covering of fat on one side. It is usually  prepared by braising.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Chuck Under Blade Pot Roast</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image57.jpg"></p>
              <p>Beef chuck under blade pot roast  contains bones and muscles of the bottom portion of blade roast,  including the chuck eye muscles and rib bone. It is usually prepared by  braising or roasting.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Chuck Under Blade Streak</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image58.jpg"></p>
              <p>Beef chuck under blade streak is the  same as beef chuck under roast but it is cut thinner, usually less  than one-and-a-half inches thick. It contains bones and muscles of the  bottom portion of blade roast, including the chuck eye muscles and rib  bone. It is usually prepared by braising, broiling, grilling,  panbroiling, or panfrying.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Chuck Under Blade Pot Roast Boneless</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image59.jpg"></p>
              <p>Beef chuck under blade pot roast  boneless contains chuck eye, several muscles, and narrow streaks of fat.  It is the same as beef chuck under blade pot roast, but with the bones  removed. It is usually prepared by braising, broiling, panbroiling, or  panfrying.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Chuck Under Blade Steak Boneless</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image60.jpg"></p>
              <p>Beef chuck under blade steak boneless  has the same muscles structure as beef chuck under blade pot roast  boneless, but it is cut thinner, usually less than one-and-a-half inches  thick. It contains chuck eye, several muscles, and narrow streaks of  fat. It is usually prepared by braising, broiling, grilling,  panbroiling, or panfrying.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Chuck Mock Tender</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image61.jpg"></p>
              <p>Beef chuck mock tender is cut from  above the blade bone. It is naturally boneless, consisting of a single  tapering muscle with minimal fat. It is usually prepared by braising.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Chuck Top Blade Roast Boneless</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image62.jpg"></p>
              <p>Beef chuck top blade roast boneless is a  triangular-shaped cut taken from above the blade bone. It is naturally  boneless, with large amounts of connective tissue. It is usually  prepared by braising.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Chuck Top Blade Steaks Boneless</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image63.jpg"></p>
              <p>Beef chuck top blade steaks boneless  have the same muscle structure as beef chuck top blade roast boneless,  but they are cut into thin slices. The steaks are oval-shaped with  minimal fat, and are usually prepared by braising or panfrying.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Chuck Eye Roast Boneless</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image64.jpg"></p>
              <p>Beef chuck eye roast boneless contains  the meaty inside muscles of blade chuck, some seam fat, and a thin fat  cover, if any. It is usually prepared by braising or roasting.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Chuck Eye Steak Boneless</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image65.jpg"></p>
              <p>Beef chuck eye steak boneless has the  same muscle structure as beef chuck eye roast boneless, but it is  sliced. It contains the meaty inside muscles of blade chuck, some seam  fat, and a thin fat cover, if any. It is usually prepared by braising,  broiling, grilling, panbroiling, or panfrying.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Shank Cross Cuts</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image66.jpg"></p>
              <p>Beef shank cross cuts are cut from the  hindshank or foreshank perpendicular to the bone. They are one to  two-and-a-half inches thick, and are usually prepared by braising or by  cooking in liquid.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Brisket Point Half Boneless</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image67.jpg"></p>
              <p>Beef brisket point half boneless is the  brisket (breast) section between the foreshank and plate. It contains  of layers of fat and lean meat, but no bones. Often cured in salt brine  to make corned beef brisket, it is usually prepared by braising or by  cooking in liquid.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Brisket Flat Half Boneless</h3>
              <p>Beef brisket flat half boneless comes  from the brisket (breast) section and is cut from the rear portion of  lean meat and fat closest to the plate layers. The breast and rib bones  are removed. Often cured in salt brine to make corned beef brisket, it  is usually prepared by braising or by cooking in liquid.</p>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image68.jpg"></p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Plate Skirt Steak Boneless</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image69.jpg"></p>
              <p>Beef plate skirt steak boneless is the  inner diaphragm muscle. It is usually prepared by braising, broiling,  grilling, panbroiling, or panfrying.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Plate Skirt Steak Rolls Boneless</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image70.jpg"></p>
              <p>Beef plate skirt steak rolls boneless  is the inner diaphragm muscle with elongated muscle. It is usually  sliced three-quarters to one-inch thick, rolled to form pinwheels, and  either tied or skewered. The steak rolls are usually prepared by  braising, broiling, grilling, panbroiling, or panfrying.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Flank Steak</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image71.jpg"></p>
              <p>Beef flank steak is a boneless  flat-oval cut containing elongated muscle fibers and very little fat.  The surface may be scored. It is usually prepared by braising, broiling,  or grilling.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Flank Steak Rolls</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image72.jpg"></p>
              <p>Beef flank steak rolls is beef flank  rolled and secured with ties or skewers, cut crosswise into  three-quarter to one-inch slices. It is usually prepared by braising,  broiling, grilling, panbroiling, or panfrying.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Rib Roast Large End</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image73.jpg"></p>
              <p>Beef rib roast large end is cut from  the large end of rib primal, ribs six to nine, or any combination of two  or three ribs. It contains large eye muscle with elongated muscling,  and is streaked with strips of fat that surround the rib eye. It has a  good fat covering, and is usually prepared by roasting.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Rib Roast Small End</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image74.jpg"></p>
              <p>Beef rib roast small end is cut from  the small end of primal rib. It contains large rib eye muscle and two or  more ribs. It is usually prepared by roasting.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Rib Steak Small End</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image75.jpg"></p>
              <p>Beef rib steak small end is the same as  rib roast small end, but cut thinner (one-inch think or less). It is  cut from the small end of primal rib and contains large rib eye muscle  and two or more ribs. It is usually prepared by broiling, grilling,  panbroiling, or panfrying.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Rib Steak Small End Boneless</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image76.jpg"></p>
              <p>Beef rib steak small end boneless is  the same as rib steak small end, but with the bones removed. It is cut  from the small end of primal rib and contains large rib eye muscle. It  is usually prepared by broiling, grilling, panbroiling, or panfrying.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Rib Eye Roast</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image77.jpg"></p>
              <p>Beef rib eye roast is the large center  muscle of rib (rib eye), with all other muscles, bones, and seam fat  removed. It is usually prepared by roasting.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Rib Eye Steak</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image78.jpg"></p>
              <p>Beef rib eye  steak is cut across the grain from beef rib eye roast. It has little or  no fat cover, and is usually prepared by broiling, grilling,  panbroiling, or panfrying.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Loin Top Loin Steak</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image79.jpg"></p>
              <p>Beef loin top loin steak, also called  beef loin strip steak, contains top loin muscle and backbone running the  length of the cut with the tenderloin removed. It has an outside fat  covering and is usually prepared by broiling, grilling, panbroiling, or  panfrying.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Loin Top Loin Steak Boneless</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image80.jpg"></p>
              <p>Beef loin top loin steak boneless is  the same as beef loin top loin steak but with the backbone removed. It  contains top loin muscle and is usually prepared by broiling, grilling,  panbroiling, or panfrying.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Loin T-Bone Steak</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image81.jpg"></p>
              <p>Beef loin T-bone steak gets its name  from the T-shape of the finger bone and backbone. It contains top loin  and tenderloin muscles. The tenderloin is smaller in beef loin T-bone  steak than in beef loin porterhouse steak, with a diameter of no less  than one-half inch when measured across the center. It is usually  prepared by broiling, grilling, panbroiling, or panfrying.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Loin Porterhouse Steak</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image82.jpg"></p>
              <p>Beef loin porterhouse steak contains  top loin, tenderloin muscles, backbone, and finger bone. It is similar  to beef loin T-bone steak, but the tenderloin is larger, with a diameter  larger than one-and-a-quarter inches when measured across the center.  It is usually prepared by broiling, grilling, panbroiling, or panfrying.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Loin Wedge Bone Sirloin Steak</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image83.jpg"></p>
              <p>Beef loin wedge bone sirloin steak,  also called beef loin sirloin steak, contains portions of backbone and  hip bone. It varies in bone and muscle structure, depending on the  location in the sirloin section of loin. The shape of the hip bone  resembles a wedge. It is usually prepared by broiling, grilling,  panbroiling, or panfrying.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Loin Round Bone Sirloin Steak</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image84.jpg"></p>
              <p>Beef loin round bone sirloin steak,  also called beef loin sirloin steak, contains portions of backbone and  muscle structure. The largest muscles include the top sirloin and  tenderloin interspersed with fat. The shape of the hip bone resembles a  round bone. The steak is usually prepared by broiling, grilling,  panbroiling, or panfrying.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Loin Flat Bone Sirloin Steak</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image85.jpg"></p>
              <p>Beef loin flat bone sirloin steak, also  called beef loin sirloin steak, contains the top sirloin and tenderloin  muscles. The hip bone is long and flat. It is usually prepared by  broiling, grilling, panbroiling, or panfrying.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Loin Pin Bone Sirloin Steak</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image86.jpg"></p>
              <p>Beef loin pin bone sirloin steak, also  called beef loin sirloin steak, contains top sirloin and tenderloin  muscles and includes the backbone and a portion of the hip bone, which  may vary in size. It is usually prepared by broiling, grilling,  panbroiling, or panfrying.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Loin Shell Sirloin Steak</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image87.jpg"></p>
              <p>Beef loin shell sirloin steak is  similar to other beef loin sirloin steak, but with the tenderloin muscle  removed. It is usually prepared by broiling, grilling, panbroiling, or  panfrying.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Loin Sirloin Steak Boneless</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image88.jpg"></p>
              <p>Beef loin sirloin steak boneless is the  same as beef loin sirloin steak but with the bones removed. The muscle  structure varies. It is usually prepared by broiling, grilling,  panbroiling, or panfrying.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Loin Top Sirloin Steak Boneless</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image89.jpg"></p>
              <p>Beef loin top sirloin steak boneless is  beef loin sirloin steak but with the bones and tenderloin removed. It  is usually prepared by broiling, grilling, panbroiling, or panfrying.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Loin Tenderloin Roast</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image90.jpg"></p>
              <p>Beef loin tenderloin roast is cut from  the tenderloin muscle. It is elongated with a rounded large end,  gradually tapering to a thin, flat end. It is boneless, with little, if  any, fat covering, and very tender. It is usually prepared by roasting  or broiling.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Loin Tenderloin Steak (Filet Mignon)</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image91.jpg"></p>
              <p>Beef loin tenderloin steak is also  referred to as beef loin or as filet mignon. It is cut across the grain  from beef loin tenderloin roast and is probably the most tender steak in  the carcass. It is usually prepared by roasting, broiling, or grilling.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Round Steak</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image92.jpg"></p>
              <p>Beef round steak is a lean, oval-shaped  cut containing round bone and three major muscles: top, bottom, and eye  of round. It has a thin fat covering on the outer edges and is usually  prepared by braising or panfrying.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Round Rump Roast</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image93.jpg"></p>
              <p>Beef round rump roast contains  aitchbone and three major round muscles: top round, eye of round, and  bottom round. A layer of fat covers the outer surface. It is usually  prepared by braising or roasting.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Round Rump Roast Boneless</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image94.jpg"></p>
              <p>Beef round rump roast boneless is the  same as beef round rump roast, but with the bone removed. It contains  three major round muscles: top round, eye of round, and bottom round. It  is usually tied and prepared by braising or roasting.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Round Heel of Round</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image95.jpg"></p>
              <p>Beef round heel of round is a boneless,  wedge-shaped cut containing top, bottom, and eye of round muscles. It  is the least tender cut of round and has considerable amounts of  connective tissue. It is usually prepared by braising or by cooking in  liquid.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Round Top Round Roast</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image96.jpg"></p>
              <p>Beef round top round roast contains  inside top muscle of round. Boneless, with a small amount of fat on the  outer surface, it is usually prepared by roasting.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Round Top Round Steak</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image97.jpg"></p>
              <p>Beef round top round steak has the same  muscle structure as beef round top round roast, but it is cut thinner.  It contains inside top muscle of round, is boneless with a small amount  of fat on the outer surface, and is usually prepared by broiling,  grilling, panbroiling, or panfrying.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Round Bottom Rump Round Roast</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image98.jpg"></p>
              <p>Beef round bottom rump round roast has  an irregular shape, thickly cut from the outside (or bottom) of round.  It comes from the sirloin end of bottom round, has a slight fat  covering, and is usually prepared by braising or roasting.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Round Bottom Round Roast</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image99.jpg"></p>
              <p>Beef round bottom round roast is a  thick cut from the outside of round. It has an irregular shape with  elongated muscling and a slight fat covering. It is usually prepared by  braising or roasting.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Round Eye Round Roast</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image100.jpg"></p>
              <p>Beef round eye round roast is cut from  eye round muscle removed from bottom round. It is naturally boneless,  with an elongated shape and a slight fat covering. It is usually  prepared by braising or roasting.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Round Eye Round Steaks</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image101.jpg"></p>
              <p>Beef round eye round steaks are steaks  cut crosswise from eye muscle. They have a slight fat covering. Eye is  the smallest muscle and is round, elongated, and naturally boneless.  These steaks are usually prepared by braising, panbroiling, or  panfrying.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Round Tip Roast</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image102.jpg"></p>
              <p>Beef round tip roast is a wedge-shaped  cut from the thin side of round. It contains cap muscle of sirloin and  is usually prepared by braising or roasting.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Round Tip Roast Cap Off</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image103.jpg"></p>
              <p>Beef round tip roast cap off is the  same as beef round tip roast but with the bone, cap muscle, and thin  layer of outer fat removed. It is compact, easy to carve, and is usually  prepared by braising or roasting.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Round Tip Steak Cap Off</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image104.jpg"></p>
              <p>Beef round tip steak cap off is a  boneless cut with only a slight amount of outer fat and with the cap  muscle removed. It is usually prepared by broiling, grilling,  panbroiling, or panfrying.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Round Cubes for Kabobs</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image105.jpg"></p>
              <p>Beef round cubes for kabobs are lean  pieces of round cut into cubes. They are usually taken from the meatiest  muscles, such as the tip. They are usually prepared by braising or  broiling.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Beef Cubed Steak</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image106.jpg"></p>
              <p>Beef cubed steak is square- or  rectangular-shaped. The cubed effect is made by a machine that  tenderizes the meat mechanically. The steak may be made from muscles of  several primal cuts. It is usually prepared by braising or frying.</p>
            </div>
          
            <div class="aMeatItem">
              <h3>Ground Beef</h3>
              <p><img width="90" height="69" alt="" src="http://www.mealsforyou.com/mfy/templates/MealsForYou/images/meatcuts/Image107.jpg"></p>
              <p>Ground beef is made generally from lean  meat and trimmings from round, chuck, loin, flank, neck, or shank. It  is ground mechanically and usually sold according to percentage of lean  relative to fat. Ground beef is usually prepared by broiling,  panbroiling, panfrying, roasting, or baking.</p>
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