Meat · Cut · Short entry
Rond de tranche
A piece of the tranche grasse that Interbev recommends for roasting as well as for grilling or pan-frying. As a roast it is barded, seared and finished at 210 °C for 11 to 15 minutes.
Cooking
Interbev says the rond de tranche can be roasted, grilled or pan-fried. For a roast it should be barded, seared over high heat, then cooked at 210 °C (thermostat 7) for 11 to 15 minutes depending on the doneness wanted. Let the meat come to room temperature before cooking and rest it under foil afterwards.
How it connects
Cut
- part of Tranche grasse (plat de tranche, rond de tranche, mouvant)
- related Plat de tranche
- compare Thick flank (UK)
- compare Round (US)
