It is technically the ilium portion of the pelvic bone.
It marks the boundary where the loin is separated from the round. 2. Culinary Characteristics aitchbone
Because it contains part of the hip bone, the meat is infused with a rich, beefy "bone-in" flavor during cooking. It is technically the ilium portion of the pelvic bone
Typically lean with a good covering of external fat, making it an excellent "self-basting" roast. 3. Cooking Guide Culinary Characteristics Because it contains part of the
It has a coarser grain than prime cuts like sirloin but is known for being remarkably tender when prepared correctly.
The aitchbone is prized by connoisseurs for its unique combination of texture and depth of flavor.
This cut is versatile but performs best with or pot-roasting to break down its lean muscle fibers. Aitch Bone - Watlington Butchers - Calnan Brothers