Roast beef - Import export

The standing rib roast is the scotch fillet with the rib bones attached. Because it’s taken from muscles not heavily exerted, the meat is very tender and succulent. The retention of the rib bones imparts extra flavor during cooking.

Bife Angosto Roast Beef Lomo Bajo Faux Fillet Versus Tenderloin

The word sirloin was derived from the Old French word surge, meaning sur la longe or above the loin. Sirloin roast is the piece of beef between the rump and the ribs. Coming from an area of the animal where the muscles do less work, the sirloin is tender and flavourful and well suited to roasting. If you don’t feel like a roast though, this cut can also be sliced into steaks or stir-fry strips.

Take a beef standing rib roast and slice it into steaks. This gives you a rib cutlet. If you remove the bone from the steak it becomes a scotch fillet. Like a scotch fillet, rib cutlets are tender, full of flavor, and perform best when cooked in a pan, on a barbecue, or sliced thinly for a beef stir-fry.

The scotch fillet or cube roll sits between the chuck and the striploin (sirloin) muscles over the back of the animal and is a very tender, moist, and flavourful cut of beef perfect for a special roasting occasion. Given its tender nature, it can also be sliced into steaks to barbecue and pan-fry or strips to stir-fry.