Typically lean with a good covering of external fat, making it an excellent "self-basting" roast. 3. Cooking Guide
It marks the boundary where the loin is separated from the round. 2. Culinary Characteristics aitchbone
In butchery, the aitchbone cut typically comes from the top of the rump (the buttocks area). Typically lean with a good covering of external
The aitchbone is prized by connoisseurs for its unique combination of texture and depth of flavor. aitchbone