the darker, longer strip with the obvious grain (the one you marked) looks like **harami**. The paler, rounder “petal” slices with fine grain and snowflake marbling look like **loin (rosu/sirloin)**.
How to tell next time:
* **Harami (skirt/diaphragm):** deeper red, coarse/long fibers, usually cut in strips; beefy flavor, a bit chewier. * **Loin:** lighter pink from intramuscular fat, fine/tight grain, more even marbling; tender.
If they said “same but different day,” that’s… generous. They’re different muscles. Enjoy either way—quick hot sear; pull harami a touch later than loin.
punania
It says “ro-su”. What makes you think they are lying? Also, have you ever seen harami? This is not what it looks like.
2 Comments
the darker, longer strip with the obvious grain (the one you marked) looks like **harami**.
The paler, rounder “petal” slices with fine grain and snowflake marbling look like **loin (rosu/sirloin)**.
How to tell next time:
* **Harami (skirt/diaphragm):** deeper red, coarse/long fibers, usually cut in strips; beefy flavor, a bit chewier.
* **Loin:** lighter pink from intramuscular fat, fine/tight grain, more even marbling; tender.
If they said “same but different day,” that’s… generous. They’re different muscles. Enjoy either way—quick hot sear; pull harami a touch later than loin.
It says “ro-su”. What makes you think they are lying? Also, have you ever seen harami? This is not what it looks like.