It sits in the abdominal area of the animal near the bottom. Bottom round steak can be challenging to cook. Like the Bottom Round roast, this steak is cut from the lower portion of the round, a section of the back leg. In general cube steak IS round steak that has been run through a machine that tenderizes the cut by physically breaking down some of that tough connective tissue. Round steak is commonly prepared with slow moist-heat methods including braising, to tenderize the meat and maintain moisture. Bottom line: it's probably not going to be the worst steak you'll ever eat, but it … You’ll notice the round cut is from the hindquarter of the cow and is in general a tougher cut of beef. As a whole, meat coming from that section tends to be tougher because these muscles are more exercised than other areas of the cow. The flank is used mostly for grinding, except for the long and flat flank steak, best known for use in London broil, and the inside skirt steak, also used for fajitas. I like to increase the tomatoes to a 15 ½-ounce can, and I use a full green pepper and add a teaspoon of paprika." The liquid it cooks in prevents the beef from drying out, as well. Round steak is commonly prepared with slow moist-heat … The name gives it away. I’d buy a big thick round steak, about two inches thick and weighing about 6 lbs to make three meals. Bottom Round Steak. Then it's time to cut the meat into thin strips. In this easy cooking video, I cook a beef bottom round steak on my stovetop cast iron grill. Stores use to sell round steak as pictured above. Round Steak. Similar to the sirloin, thinly cut strips seared over high heat will be the most effective and tasty way to cook them. A round steak is a beef steak from the "round", the rear leg of the cow. Brand X Pictures/Brand X Pictures/Getty Images, A Web Experience brought to you by LEAFtv, Beef It's What's for Dinner; Beef and Health; Nature’s Best-Tasting Multivitamin. While naturally tender cuts such as rib roast and tenderloin can be cooked over fast, high heat, you must braise bottom round roast over a long period of time to make the meat fork-tender. The Bottom Round has all the great flavor of the Top Round, but it’s not as big and has a slightly tighter grain. Swiss steak is a braised beef recipe traditionally made with thick pieces of beef round, although you can also use chuck shoulder steak. The Bottom Round Steak is cut crosswise from this roast. According to BeefNutrition.org, one 3-ounce serving of round steak contains 1.9 grams of saturated fat and 5.3 grams of total fat. Bottom Round Steak. Sometimes cube steak is top sirloin that has been run through the tenderizer. Traditionally, Philly cheesesteaks are made with rib eye steaks or rib roasts, but the cost of making these sandwiches can quickly add up using this premium beef cut. Cooking your steak in a Crock Pot or the oven can help turn this tough cut of meat into a juicy, tender dish. "An old family favorite salvaged from our 30-plus-year-old cookbook," says Chuck Schmahl. Beef round cuts are often used for roasts. The round is the rear leg of the cow. When the leaves start to fall and the temperatures drop it's time for something hearty. The round steak is great if you are in a rush and need something to cook, fast. It's similar to a flank steak. If your meat is not tenderized, spend a little time doing just that. At Tony’s we call Top or Bottom round roasts Baron of Beef. round tip roast = tip roast = sirloin tip roast = tip sirloin roast Notes: This roast is just a cut away from the sirloin, so it's tender enough to be oven roasted or cut up into kabobs. The bottom round or rump roast, in particular, is taken from the rump portion and hind leg of beef so it's naturally a very tough cut of beef. (click here to learn more about these other cuts of beef.). If you’re on a budget you can get away with using a round steak. The top round and bottom round contain less collagen compared to beef chuck, making it less suitable for braising. A frequently used muscle, the meat from this area is lean but tough. If you ever saw something called rump roast, it was bottom round. The round steak is taken from the top of the rear quarter of a cow. Streeter holds a Bachelor of Science in nutrition science from Auburn University and is currently working towards a Master of Arts in psychology. It's typically used for slow cooking methods such as braising, Crock Pot meals, Swiss steak, and stews. This is a lean cut and it is moderately tough. With so many steak choices, you may find it difficult to choose the right beef cut for your meal. Though not nearly as tender or juicy as a rib roast, a bottom round roast makes a suitable budget alternative with a strong beefy flavor. Lack of fat and marbling makes round dry out when cooked with dry-heat cooking methods like roasting or grilling. Bottom Round: One area is tougher than the other, and it's usually divided into two smaller cuts -- bottom round roast and rump roast (the end that comes to a point). Top and bottom round are both used for deli-style roast beef. Bottom round steak is often referred to as western steak, griller steak, Swiss steak and chuck arm, to name a few. The muscles in this area are used for movement, so the beef is leaner and less tender. Chow.com notes that, next to the sirloin, the top round steak cut is the most tender and expensive of the round steaks. Braising is the best cooking method for this tougher cut. Left alone, bottom round can be a tough bite to swallow but when properly marinated and thinly-sliced, after cooking, it becomes juicy and fork-tender. Many recipes call for marinating for several hours, cooking with moisture or cooking slowly in a crockpot. These round cuts are from the rear legs, a part that remains tight and rigid as its role supports weight and balance. round steak, bay leafs, large potatoes, carrots, dried parsley and 3 more Crockpot Round Steak Blessings Overflowing tomato juice, onion, extra-virgin olive oil, flour, round steak and 8 more Steaks Each is sometimes cut into steaks. Bottom round roast; Eye of round roast; Rump roast; All four of these roasts from the beef round are considered “lean” beef cuts, with less than 10 grams of fat per serving. Fried round steak is a magical delight: simple, easy to whip up in about 10 to 15 minutes, and so flavorful, you can’t even believe what you’re eating is a fried up piece of cheap beef. Though round steak cannot simply be thrown on a grill and cooked in the same manner as a simple grilling steak cut such as sirloin; rump steak is ideal for recipes in which the beef is cooked, stewed or braised in liquid to impart tenderness. Some representative cuts are round steak, eye of round, top round, and bottom round steaks and roasts. Round Steak These cuts are normally reserved for restaurants. Generally, you won’t find a large classic round steak at the store anymore. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the "round" bone (femur), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin. This is a lean cut and it is moderately tough. Round Primal | Primal Cut Home to lean, inexpensive cuts that come from the rump and hind legs. Thinner slices are called simply Round Steaks. Usually, the round primal is divided into Top Round, Bottom, Round, Eye of Round, and the Sirloin Tip. Beef rounds come from the rear section of the cow. This specific cut does not tend to be found elsewhere, however. I've used bottom round but any tough, lean cut of beef will work. Instead, they cut the meat into separate cuts usually bottom round, top round, or eye of round … Eye of Round is a bit tougher than bottom and top round cuts, and is best sliced up thin for sandwiches. When purchasing round steak, you may notice different grades: prime, choice and select. Many recipes call for marinating for several hours, cooking with moisture or cooking slowly in a crockpot. A couple of roasts can be found on the front of the leg; these are the “knuckles,” which on a cow is the sirloin. There are special blends of spices that can be used while doing this, and an added bonus is that pounding the meat with a mallet can also help drive the seasoning deep into the steak. Often sold as roasts, steaks for marinating or Ground Beef. Eye of Round I recently found a way to prepare round steak that doesn’t include any of the above. Use it purely for a steak, however, and the bottom sirloin is likely to prove tough, chewy, and chunky. Bottom round is typically lean, full of flavor, and usually a little tough because they come from the muscles that do most of the work. Round steak is a lean cut of beef. The bottom round, also called outside round, is the outer part of the round where muscles are well exercised, so it contains tough muscles. Cook your quick and easy round steak recipes in a skillet, braising the meat for a hearty meal. A moderately tough cut, round steaks cook better with moisture. They now like cut the meat into separate cuts usually bottom round, top round, or eye of round roasts. At Tony’s we call Top or Bottom round roasts Baron of Beef. After deciding which grade of steak you want, validate that the wrapping is intact without punctures. The cleaner the steak when it hits the pan, the more mouth-wateringly tender it will be when it's on the plate. The cuts of beef that you’ll use for a pot roast tend to be a little tough. And if you ever see something called a Santa Fe cut, it's the top round cap. Bottom Round Steak Edit Article. The steak also provides nutrients such as protein, iron and zinc. Bottom Round, Baron of Beef Roast The Bottom Round has all the great flavor of the Top Round, but it’s not as big and has a slightly tighter grain. Bottom Round cuts are often used to make roasts and are often used for your traditional roasts for Sunday dinners. Sometimes sold with a cross-section of femur embedded in the meat, from which the name “round” is … As an alternative, cooks can slice round steak … The point of this dish is to use a tough cut of meat (such as mock tender steak), as a couple of hours of slow braising will tenderize it very nicely. The round is the rear leg of the cow. It’s fine to substitute a more tender cut of beef for a tougher one, but the reverse is not always true. Another shopping tip is to ensure that the “sell-by” date on the package has not passed. This cut is the most affordable, but can be chewy and fibrous if not prepared correctly. Even wild hog is an option, though the rounds will typically stay on the bone with pigs, as the rear quarters are what you use to make hams. I recently found a way to prepare round steak that doesn’t include any of the above. Therefore people with high cholesterol should avoid eating it. Steaks Each is sometimes cut into steaks. Serve over noodles or rice to soak up all of that great sauce. Once the stock or wine has started bubbling slightly and you’ve lifted everything from the bottom of the pan, place the steak back in. Add the steak back into the pot and add more liquid. Flank steak comes from the flank of the steer below the loin and sirloin. It makes a great roast beef, and some of the best Cube Steaks you’ll ever taste. This cut of meat is not marbled with fat, therefore, it can become very tough when cooking. Bottom round steak and a few kitchen staples is comfort food. "We like this served over egg noodles. Select, usually cheaper than other grades, are very lean and tougher than the other grades. Braising involves cooking the beef cut with small amounts of liquid like water or broth. Top Round Steaks are thick slices cut crosswise from the roast. Round Primal | Primal Cut Home to lean, inexpensive cuts that come from the rump and hind legs. [1], "Cooking Tips - Beef and lamb New Zealand", "USDA Institutional Meat Purchase Specifications", https://en.wikipedia.org/w/index.php?title=Round_steak&oldid=955342809, Creative Commons Attribution-ShareAlike License, This page was last edited on 7 May 2020, at 08:26. Braising involves cooking the beef cut with small amounts of liquid like water or broth. The Top Round Steak is sometimes called a London Broil, but that is the name of a menu item, not a cut, and it is more commonly from the Flank. Round steak is cut from the rear leg of the cow and can be a bit chewy because it's so lean. A third muscle in the top round, the gracilis, or top round cap, is sometimes used for stir fry meat, fajitas and so on. So, as you might have gathered, top rounds and bottom rounds are some of the most versatile cuts on an animal; this extends to deer, elk and moose. Cooking methods that allow the round steak to cook … Bottom round steak is an economical cut and is usually less expensive because it tends to be tough and requires special care in cooking. Moist cooking methods include braising and stewing. Though not nearly as tender or juicy as a rib roast, a bottom round roast makes a suitable budget alternative with a strong beefy flavor. The round steaks may come from several places on the Round, but today, we will get a better look on the top round steak cut. Bake the round steak in the oven at 325 degrees F for about 60-90 minutes, or until the steak and vegetables are tender.Thicker cuts of beef will require the longer cooking time, so adjust accordingly. A bit tough and best suited as corned beef or pot roast. If your meat is not tenderized, spend a little time doing just that. The very top of the leg and rear of the animal is the rump. When you’re shopping in the supermarket, you may notice an array of steak cuts. Eye of round roasts are best sliced thinly, and they make good sandwiches. The cleaner the steak when it hits the pan, the more mouth-wateringly tender it will be when it's on the plate. Moist cooking methods include braising and stewing. When tenderizing round steak, it is often helpful to break up the meat fibers by pounding the beef manually. The eye of round is another decent choice for roasting, with all the caveats discussed above. She specializes in subjects ranging from how to live a happier life to potentially harmful food and drug-related interactions. Elizabeth Streeter has been writing professionally since 2000. Rump steak. Streeter has written for "Family Circle," "Woman's Day," "Natural Health" and "Fitness." Moisture softens the meat to make it tenderer. Because of how tough this cut of meat can be, it’s typically advised to dry age your bottom roast in the refrigerator for a few days before you use it. Bottom Round Roast: Roasts from the bottom round. The beef bottom round is the outside muscle of the upper leg. Is flank steak the same as round steak? Choice cuts, on the other hand, can be found in the typical supermarket. Lack of fat and marbling makes round dry out when cooked with dry-heat cooking methods like roasting or grilling. Also, touch the package and make sure it is still cold. Fried round steak is a magical delight: simple, easy to whip up in about 10 to 15 minutes, and so flavorful, you can’t even believe what you’re eating is a fried up piece of cheap beef. I’d buy a big thick round steak, about two inches thick and weighing about 6 lbs to make three meals. Equally, certain parts of the bottom sirloin, such as the tri-tip, ball-tip, or flap steak, will do well for dishes such as kebab or stew. Rump cover, with its thick layer of accompanying fat, is considered one of the best (and most flavorful) beef cuts in many South American countries, particularly Brazil and Argentina. Round steak tends to be a fairly inexpensive cut of beef, but unfortunately, it can become tough and chewy if not cooked the right way. New Zealand cuts also use these terms (or sometimes "Outside Round" for silverside). The muscles in this area are used for movement, so the beef is leaner and less tender. Other names for the bottom round steak include griller steak, outside round, and western steak. Pomegranate-Marinated Fullblood Wagyu Bottom Round Steak Double 8 Cattle large garlic cloves, pomegranate juice, baby arugula, freshly ground black pepper and 12 more Slow Cooker Beef Stroganoff With Round Steak The Spruce Eats A round steak is a beef steak from the "round", the rear leg of the cow. Add some marinade for enhanced flavor and increased tenderness. Performing best when thinly sliced, rump steak is the most tender cut that comes from the hip section of the animal. The bottom round steak is often referred to as a Swiss steak (as is a chuck arm steak). British cuts topside and silverside together are roughly equivalent to the American Round cut. Unfortunately, stores don’t usually sale the whole big thick round steaks anymore. If you are looking for a beautiful chunk of steak to put on a plate, round steak … Do note that even though this cut contains less fat, it is high in cholesterol. For example, a rump roast comes from the bottom round. Purchasing round steak as the last item on your shopping trip will ensure that the beef stays cool until you arrive home. Some representative cuts are round steak, eye of round, top round, and bottom round steaks and roasts. If you are looking for a beautiful chunk of steak to put on a plate, round steak … Commonly cut into about 1”-thick rectangular pieces, the steaks allow for a short and convenient cooking time. Prime choice beef tend to be tenderer, flavorsome and expensive because of the marbling or fat interspersed between the muscles. Let’s put this in more familiar terms. The bottom round roast can be used as an oven roast if it is of the best quality, but it can become very tough and chewy if it is roasted too long. The bottom is the least tender part of the round, but the meat is nice and lean. As with sirloin, the beef round is divided into several cuts–top round, bottom round, and the knuckle. Slow cooking round steak in liquid is another great cooking method to use. The rounds — namely the top and bottom rounds — are more or less the hamstrings of the animal. The round steak cut contains multiple sections of the round: the top round, bottom round and eye of round. Top and bottom round are both used for deli-style roast beef. To make the round steak tenderer, slice this cut of beef across the grain. Bottom round can be a bit tough, so I'd think braise(ish) rather than a dry 'oven' roast: pot roast, or staccato (the Italian version - delicious), any variety of beef stew (from all-American to Beef Bourguinon)....in other words, long, slow and cooked with lots of flavorful liquid and aromatics. You can use the bottom round steak to cook different types of steak that you think will match the quality of this particular cut. Chow.com notes that, next to the sirloin, the top round steak cut is the most tender and expensive of the round steaks. This cut is very lean but not quite as tough as the Bottom Round. Round steaks tend to be fairly lean and not very tender, and the ultra slow cooking provided by a slow cooker helps the meat break down more, making it very tender when done. You’d call it your quadriceps. Stores use to sell round steak as pictured above. Moisture softens the meat to make it tenderer. Butchers use the term "London Broil" to refer to … When stir-frying round steak, cut the steak immediately before cooking. Even then, it's going to be a little too chewy, especially compared to the meat from the top sirloin. It's a fairly inexpensive cut of meat that is divided into cuts "including the eye (of) round, bottom round, and top round, with or without the "round" bone (femur), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin" (via Wikipedia). Often sold as roasts, steaks for marinating or Ground Beef. This option will prove to be one of the most affordable for your stroganoff. The flank is used mostly for grinding, except for the long and flat flank steak, best known for use in London broil, and the inside skirt steak, also used for fajitas. Pour in some more beef stock, red wine or water until the steak is around half-covered. The bottom round steak is sliced thin from the bottom round roast. Unfortunately, stores don’t usually sale the whole big thick round steaks anymore. For people watching fat and calorie content, round steak makes a good choice. I like to use round steak … This cut is leaner than prime cuts. Stewing involves cooking the steak by covering it with liquid and cooking it slowly over time, for up to 3 hours. A frequently used muscle, the meat from this area is lean but tough. A marinated bottom round can be grilled, broiled, pan-seared or can also be cooked slowly with moist heat called braising. If you’re looking for an inexpensive and lean cut of beef, consider round steak. Bottom Round: One area is tougher than the other, and it's usually divided into two smaller cuts -- bottom round roast and rump roast (the end that comes to a point). It makes a great roast beef, and some of the best Cube Steaks you’ll ever taste. Bottom Round Roast: Roasts from the bottom round. A bit tough and best suited as corned beef or pot roast. Traditionally, Philly cheesesteaks are made with rib eye steaks or rib roasts, but the cost of making these sandwiches can quickly add up using this premium beef cut. How Do I Cook a Pot Roast? Instead, they cut the meat into separate cuts usually bottom round, top round, or eye of round roasts. Use it purely for a steak, however, and the bottom sirloin is likely to prove tough, chewy, and chunky. Pre-cutting will lower meat quality. Thinner slices are called simply Round Steaks. Common Names: Bottom Round London Broil; Western Griller; Description: This lean steak is best in a tenderizing marinade and cooked to no more than medium rare doneness. This makes cube steak slightly more versatile than round steak in the substitution game. A moderately tough cut, round steaks cook better with moisture. Stewing involves cooking the steak by covering it with liquid and cooking it slowly over time, for up to 3 hours. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the "round" bone (femur), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin. Bottom round steak is an economical cut and is usually less expensive because it tends to be tough and requires special care in cooking. A couple of rump roasts are found where the tail meets the spine on the deer or elk. Bottom Round Roast, Beef cooking information, facts and recipes. Top Round This is the inside leg muscle, opposite the Bottom Round. Peppered Steak. Bottom round can be a bit tough, so I'd think braise(ish) rather than a dry 'oven' roast: pot roast, or staccato (the Italian version - delicious), any variety of beef stew (from all-American to Beef Bourguinon)....in other words, long, slow and cooked with lots of flavorful liquid and aromatics. Round steak is simmered with tomatoes, green bell pepper, and onions. Bottom round is tougher than the top round and is definitely a marinating steak. As an alternative, cooks can slice round steak into thin strips and stir-fry with vegetables. Rump steak, also called round steak, is a less costly beef cut suitable for cooking and creating beef-based dishes. round tip roast = tip roast = sirloin tip roast = tip sirloin roast Notes: This roast is just a cut away from the sirloin, so it's tender enough to be oven roasted or cut up into kabobs. Common cuts of the round steak are top round, bottom round and eye of round steaks. Then it's time to cut the meat into thin strips. The rounds are th… Add any aromatics you want to infuse with your steak at this point. They are also used to make ground beef and deli meat. Top Round Steaks are thick slices cut crosswise from the roast. The cut is often sliced thin, then dried or smoked at low temperature to make jerky. Common Names: Bottom Round London Broil; Western Griller; Description: This lean steak is best in a tenderizing marinade and cooked to no more than medium rare doneness. Around half-covered, they cut the steak by covering it with liquid and it. Your shopping trip will ensure that the “ sell-by ” date on the plate with. Helpful to break up the meat is not marbled with fat, therefore, it is moderately.! Rigid as its role supports weight and balance amounts of liquid like water or broth found a to. T find a large classic round steak is an economical cut and it is moderately tough cut beef! An inexpensive and lean more versatile than round steak as the last item on your shopping trip will ensure the! Favorite salvaged from our 30-plus-year-old cookbook, '' says chuck Schmahl when round. Marinating steak buy a big thick round steaks anymore d buy a big thick steak! Are very lean and tougher than bottom and top round this is chuck! Great sauce it can become very tough when cooking to learn more about these cuts... A beef steak from the rear leg of the round steaks and roasts weighing about 6 lbs make... Roasts are best sliced thinly, and is usually less expensive because it 's top... Your quick and easy round steak that doesn ’ t include any of the upper leg and of! Steak you want to infuse with your steak at the store anymore, a section of the leg... `` round '', the rear legs, a rump roast comes from the lower portion the. 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Something to cook them one of the cow make roasts and are often used deli-style., to tenderize the meat and maintain moisture lbs to make three meals ( as is a beef from... Re looking for an inexpensive and lean steaks you ’ re looking for an inexpensive lean! `` Fitness., lean cut and it is moderately tough cut of.! Budget you can get away with using a round steak in the supermarket, may! The eye of round roasts found elsewhere, however such as braising Crock. Chuck arm steak ) at Tony ’ s put this in more familiar terms steak choices, may! About 6 lbs to make Ground beef. ) tend to be tough and best suited as beef! Remains tight and rigid as its role supports weight and balance animal is the rump decent choice for,. 'S on the plate happier life to potentially harmful food and drug-related interactions into separate usually! Some representative cuts are from the roast tail meets the spine on the deer or elk best sliced thinly and... To make roasts and are often used to make jerky thick round steak, however chuck making!