What cut of beef is pave of beef?

Corned beef comes from the brisket and silverside (just under the topside) of the cow. Both of these are tough cuts requiring either long, slow cooking, or pickling in brine, or both - hence their...

With a knife! xD

Only a tenderloin to a rolled roast. Because of the very fancy presentation of this dish, go for the tenderloin, even though it will set you back a week's wages.

There are some secondary cuts for beef rumptenderloinsirloinprimribsTopsidesilversideroundshin thin flank

The 'Bolar' is a cut of meat from the blade of the chuck (shoulder). When left in a large piece it is called a bolar roast and when cut into steaks it is known as blade steak.