The part is coxofemoral beef

The beef coxofemoral part is excellent meat for salting, slow frying and slow suppression. This top-quality meat is widely used for preparation of such meat dishes as round steak, a beefsteak and roast beef. Moderate heat on continuation of the long period of time which is possible for providing at preparation of meat in an oven allows to receive excellent result even with those parts of ink which at influence of high temperatures even throughout short time would lead to preparation of tough meat. The beef coxofemoral part for roasting in an oven often ties round rather wide strips of fat which are cut off from other sites of ink therefore fat not only soaks meat but also is a peculiar protection against its drying during roasting. Having chosen temperature, optimum for roasting, 130-150C, it is possible to achieve the minimum losses of moisture and a uniform prozharivaniye of all piece of meat. Though in case of slow frying long keeping of meat in the warm place after roasting is not basic, performance of this condition will allow meat to absorb own juice and further will cut it more simply, and on taste meat will seem to more gentle.