ce839d2f_ardiesmill___Tombuie__Scotland__DESCRIPTION
[CUT] Rump (Scot Borders) [USE] Casseroles/pot roast if whole. [DESCRIPTION] 
Beef with lower density of sinews but too tough to eat without thorough, slow, cooking. Taken from top of rear leg. Known as Braising steak in England & Stewing steak in further North.
Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland
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