Obuz, E.; Yancey, E.J.; Lawrence, T.E.; King, D.A.; Dikeman, M.E.
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2001)
We used an electric belt grill, a forced air
convection oven, and an electric broiler to
cook steaks from three beef muscles; outside
round (biceps femoris), loin strip (longissimus
lumborum) and eye round (semitendi ...