Because the flesh is marbled, tiny fat deposits can be seen in the muscles. The marbling is a distinguishing quality trait. The structure of muscle fibers varies depending on age and breed. Beef is a mild to brilliant red meat. Beef is the ultimate high for many meat enthusiasts, rosy on the inside and crispy brown on the outside. Classic recipes can be made with the affordable cuts from the forequarter by stewing or braising them. The hindquarter cuts are primal cuts that are mostly sautéed. Marinated to perfection
E/G Fields & Sons Marinated Rump
This beef ticks all the boxes: it’s delicious, lean, and flavorful. If you’re feeding a family, cut it thick in a big slab, or split it into individual steaks for a few individuals. Excellent on the grill!