There are several types of meat or roast that can be used for Italian beef. These meats include rump roast, sirloin tip roast, eye round, and bottom round roast.
I don’t understand the question
yes
The round cut (back hind quarter) from beef steer produces the following: # Round Steak # Rump Roast # Top/Bottom Round Roast # Eye Round Roast # Tip Steak # Ground Beef/Ground Round
roast
If it's already "well done" you only need to heat it before serving.
Boneless chuck roast retains its moisture and flavor. Bottom round works good too.
The part of the cow that is rump roast is the bottom round. A rump roast is most often cut from the sirloin end.
ubersetzen eye auf runde roast beef
No, it's not the same. I was in the store today and asked the butcher what the difference was. He said they both come from the same area and the eye of round is cut from the rump roast section. He said the eye of round would be a little more tender. I think he got it wrong. I usually buy rump roast and cook is in the crockpot and is falling apart when I take it out. Today I bought the eye of round and it was not really tough, but not falling apart tender like the rump roast always is. No next time I'll get rump roast.
it depends on the temperature but it should be from around 30-45 minuets.
yOU GET A Sharp knive and shop! Simple!