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rotisserie grilling beef - Glossary Search
Top 23 glossary terms found
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A popular crosscut beefsteak containing part of the top loin and a small part of the tenderloin and is recognized by the "T" shaped bone within the steak.
The tri-tip is a triangular shaped cut at the tip of the sirloin and is surrounded by the sirloin, round, and flank primals.
The tri-tip is a triangular shaped cut at the tip of the sirloin and is surrounded by the remainder of the sirloin and the round and flank primals.
Top 23 glossary terms found
Displaying 21-23 | << Prev 20
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