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Scientific Name
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- Biventor cervicis, Complexus
- Bottom round, Gooseneck round, Outside Round, Top Sirloin Cap
- Cheek
- Clod
- Clod
- Clod, Outside chuck
- Clod, Outside chuck
- Coccygeus
- Deep pectoral, Brisket, Deckle
- Delminico steak, Ribeye cap
- Extensor carpi ulnaris
- Extensor digitorum lateralis -thoracic
- Eye of round, Outside round
- Flank muscle
- Flap
- Flat iron, Book steak, Top Blade
- Flexor digitorum superficialis - thoracic
- Fly shaker, elephant ear
- Heel, Pike's Peak Roast, Horseshoe Roast
- Hump
- Inside round
- Interspinales
- Jump, Top sirloin, Top Butt, Top Sirlion Butt
- Knuckle, London broil, Outside round
- Knuckle, Outside round, London broil
- Knuckle, Outside round, London broil
- Knuckle, Outside round, London broil
- Large deckle muscle
- Mock tender, Chuck tender, Scotch tender, Chuck fillet
- Other Name
- Piriformis
- Rib finger
- Rib finger
- Ribeye Lip Muscle
- Ribeye, strip, Delmonico steak
- Round cap
- Shoulder rose
- Skirt, Outside skirt, Hanging Tender
- Small deckle muscle, False lean
- Star, Iliocostalis, Ribeye Lip
- Superfical digital flexor - pelvic
- Tenderloin, Chateau briand, Filet, Filet mignon
- Tenderloin, Chateau briand, Side chain
- Tibialis anterior
- Top round, inside round
- Transversalis costarum, Longissimus costarum
- Transverse thoracis
- Tri-tip, Triangle muscle, Knuckle cap
- Under blade
- Web, Brisket Point, Deckle, Superficial pectoral
- Wing, Tenderlion Butt, Ilio-psoas
Biceps femoris
Common Name
Bottom round, Gooseneck round, Outside Round, Top Sirloin Cap
Group
Pelvic
Whole Sale Section
Round, Loin
Origin
1. The dorsal and lateral sacro-iliac ligaments, the gluteal and coccygeal fascia, and the intermuscular septum between this muscle and the semitendinosus; (2) the tuber ischii.
Insertion
Posterior surface of the femur near the trochanter tertius; (2) the free (anterior) surface of the patella and the lateral patellar ligament; (3) the tibial crest; (4) the crural fascia and the tuber calcis.
Action
Extends the hip, stifle, and hock joints; flexes the stifle when hind foot is lifted off ground.
Innervation
Posterior gluteal nerve and the tibial division of the sciatic nerve.
Blood Supply
Gluteal, obturator, deep femoral and posterior femoral arteries.
Retail Cuts
Beef Round Steak, Beef Round Steak Boneless, Beef Round Heel of Round Roast, Beef Round Bottom Round Roast, Beef Round Bottom Round Steak, Beef Round Bottom Round Rump Roast
Color
L* : 41.38
a* : 32.14
b* : 26.55
Pgment Conc. (Heme Iron) : 22.43
Processing Characteristics
Fat : 68.6
Moisture : 716.1
Protein : 202.4
Ash : 12.9
Palatability
Shear Force
Dry : 9.9lbs
Moist : 10.7lbs
Connective tissue amount
Dry : Moderate amount
Moist : Slight amount
Flavor intensity
Dry : Slightly intense
Moist : Moderately intense
JuicinessDry : Slightly dry
Moist : Slightly juicy
Tenderness - Panel Scores for Tenderness (8 point scale)
Dry : 4.92
Moist : 5.67
Evaluated Tenderness
Dry : Slightly tough
Moist : Slightly tender
Common Name
Bottom round, Gooseneck round, Outside Round, Top Sirloin Cap
Group
Pelvic
Whole Sale Section
Round, Loin
Origin
1. The dorsal and lateral sacro-iliac ligaments, the gluteal and coccygeal fascia, and the intermuscular septum between this muscle and the semitendinosus; (2) the tuber ischii.
Insertion
Posterior surface of the femur near the trochanter tertius; (2) the free (anterior) surface of the patella and the lateral patellar ligament; (3) the tibial crest; (4) the crural fascia and the tuber calcis.
Action
Extends the hip, stifle, and hock joints; flexes the stifle when hind foot is lifted off ground.
Innervation
Posterior gluteal nerve and the tibial division of the sciatic nerve.
Blood Supply
Gluteal, obturator, deep femoral and posterior femoral arteries.
Retail Cuts
Beef Round Steak, Beef Round Steak Boneless, Beef Round Heel of Round Roast, Beef Round Bottom Round Roast, Beef Round Bottom Round Steak, Beef Round Bottom Round Rump Roast
Color
L* : 41.38
a* : 32.14
b* : 26.55
Pgment Conc. (Heme Iron) : 22.43
Processing Characteristics
Fat : 68.6
Moisture : 716.1
Protein : 202.4
Ash : 12.9
Palatability
Shear Force
Dry : 9.9lbs
Moist : 10.7lbs
Connective tissue amount
Dry : Moderate amount
Moist : Slight amount
Flavor intensity
Dry : Slightly intense
Moist : Moderately intense
JuicinessDry : Slightly dry
Moist : Slightly juicy
Tenderness - Panel Scores for Tenderness (8 point scale)
Dry : 4.92
Moist : 5.67
Evaluated Tenderness
Dry : Slightly tough
Moist : Slightly tender