The Great Meat Cookbook

The Great Meat Cookbook
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632
By:"Bruce Aidells"
"Cooking"
Published on 2012 by Houghton Mifflin Harcourt

From the Top \u003cb\u003eSirloin\u003c/b\u003e (the upper part of the hip) From the Round Top \u003cb\u003esirloin\u003c/b\u003e cap \u003cbr\u003e\nsteak, boneless (culotte steak, top \u003cb\u003esirloin\u003c/b\u003e cap). Depending on which part it's cut \u003cbr\u003e\nfrom, can be somewhat chewy, but has great flavor. Top \u003cb\u003esirloin\u003c/b\u003e steak, boneless ...

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A guide to the modern world of meat places an emphasis on sustainable meat production and explains the misleading practices behind today's labels while providing over two hundred recipes.

This Book was ranked 23 by Google Books for keyword sirloin.

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