$$ · braised beef, lamb neck, pot roasts, and stews
Turn a tough cut tender in one pot
Browning meat on the stovetop, then braising it slowly in the oven.
Lodge 6-Quart Enameled Cast Iron Dutch Oven
These cuts are closely equivalent — the same or nearly identical cut across different butchery traditions.
Same anatomical muscle group — the knuckle at the front of the round. Bola de lomo is the Argentine retail cut; sirloin tip / knuckle is the US–UK name. Same cut, different tradition.
These are near equivalents in the way butchers and cooks use them. If you can source either one, you're very close to the same result.
| Country | Bola de lomo | Sirloin tip |
|---|---|---|
| 🇺🇸United States | — | Sirloin tip |
| 🇬🇧United Kingdom | — | Top rump |
| 🇫🇷France | — | Noix |
| 🇪🇸Spain | — | Babilla |
| 🇦🇷Argentina | Bola de lomo | — |
| 🇲🇽Mexico | — | Bola / Pulpa blanca |
| 🇧🇷Brazil | — | Patinho |
| 🇮🇹Italy | — | Noce |
| 🇩🇪Germany | — | Kugel |
$$ · braised beef, lamb neck, pot roasts, and stews
Browning meat on the stovetop, then braising it slowly in the oven.
Lodge 6-Quart Enameled Cast Iron Dutch Oven
Every Thursday: one cut, what it’s called around the world, the best substitute, one dish, and one useful tool.
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