Tenderloin aka Filet Mignon
This is the heart of any cut of beef against the grain. If it was a pave of rump, it would be the middle / best / heart of the meat / rump, cut against the grain.
Beef - it is a cross-cut shank
Silverside Beef.
The best cut of beef to use for making a delicious stroganoff dish is typically sirloin or tenderloin. These cuts are tender and flavorful, making them ideal for a rich and savory stroganoff sauce.
"Sirloin" is he cut of the beef from near the rump.
Beef that is cut into strips and dried / cured is often referred to as beef jerky.
a beef roast. but then again it's just an opinion
If there is a label on the carcass that entails that it is an Angus beef product, and if there is a CAB (Certified Angus Beef) label on the package, then that tells you that the cut of beef is Angus. Without such labeling, you really wouldn't know what breed of bovine the cut of beef came from.
It depends on the thickness of the beef, and the cut of beef.
Beef tenderloin is a cut of beef taken from the loin area, it is usually a roast.
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To learn how to cut beef tenderloin properly, you can watch online tutorials, take a cooking class, or ask a butcher for guidance. Practice with a sharp knife and follow the natural lines of the meat for best results.