In butchery, the aitchbone cut typically comes from the top of the rump (the buttocks area).
Typically lean with a good covering of external fat, making it an excellent "self-basting" roast. 3. Cooking Guide aitchbone
It has a coarser grain than prime cuts like sirloin but is known for being remarkably tender when prepared correctly. In butchery, the aitchbone cut typically comes from
Because it contains part of the hip bone, the meat is infused with a rich, beefy "bone-in" flavor during cooking. aitchbone
The aitchbone is prized by connoisseurs for its unique combination of texture and depth of flavor.