| Click on an
image for a larger view. |
 |
 |
 |
 |
| 3 |
4 |
2 |
1 |
Round Steaks 3-4-2-1
I placed 3 over 4 due to greater muscling, as shown by a larger,
top round, bottom round and eye of round. In addition, 3 displayed
less fat over the top rounds and bottom round, as well as less
seam fat. I realize 4 displayed a greater amount of marbling.
I placed 4 over 2 due to obviously greater muscling and trimness,
resulting in a higher percent of edible portion. 4's muscling
was shown by a larger top round, bottom round and eye of round.
In addition, 4 displayed less fat over the eye of round and
bottom round, as well as less seam fat. Moreover, 4 possessed
a greater amount of marbling. I realize 2 exhibited a more cherry
red color.
I placed 2 over 1 due to greater trimness. 2's trimness was
exhibited by less fat over the top round and top round. In addition,
2 presented a larger top round and bottom round. Furthermore,
2 exhibited a greater amount of marbling. I realize 1 displayed
less seam fat.
I placed 1 last as 1 combined trimness and muscling to the
lowest degree. 1 displayed the most fat over the top round and
bottom round, as well as excess seam fat. In addition, 1 presented
the smallest top round and bottom round. Furthermore, 1 exhibited
the least amount of marbling. Thus, 1 would yield the lowest
percentage of edible lean.
|
