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Steamship Round...Baron of Beef?

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  • Ronnie Mar 16, 2005 10:18 AM
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Anyone have any info on cooking this cut? As I understand it's pretty much the wole back leg of a cow, 50 pounds plus.

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  1. Here you go.... Good Luck!

    Link: http://www.foodnetwork.com/food/cda/r...

    1. Also called a Chicago Round. It's over-the-top presentation really sets a statement at banquets and such. The hotels I worked in the 80's seemed to have them quite often.