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Round steak

Cut of beef

Summary

Cut of beef

Field	Value
name	Round steak
image	BeefCutRound.png
caption	American beef cuts
type	Beef steak

A round steak is a beef steak from the "round", the rear end of the cow. 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. Lack of fat and marbling makes round dry out when cooked with dry-heat cooking methods like roasting or grilling. Round steak is commonly marinated when grilled, and prepared with slow moist-heat methods indoors such as braising, to tenderize the meat and maintain moisture. The cut is typically sliced thin for serving, and is popular as jerky.

Topside and silverside

British cuts topside and silverside together are roughly equivalent to the American round cut. New Zealand cuts also use these terms (or sometimes "outside round" for silverside).

Dishes

Biltong – air-dried beef cured with vinegar, salt, and coriander; made preferentially with round steak
Bresaola – air-dried salted beef made with round steak
London broil – bias-cut roasted steak, commonly made with round steak
Italian beef – thinly sliced round steak cooked in stock
Rinderbraten – round steak stuffed with pork fat and spices
Steak and Guinness pie – round steak with Guinness stout, bacon, and onions, in pie crust
Tafelspitz – Austrian dish of boiled veal, prepared from the top part of the round
Jangjorim – Korean dish of eye of round boiled down in soy sauce, commonly with braised quail eggs (mechurial jangjorim) or shishito pepper (kkwarigochu jangjorim)

Common preparations

Ground round or beef mince – a type of ground beef made from round steak and trimmings from the primal round; this is also the name of a U.S. restaurant chain, Ground Round
Accordion cut – cutting on alternating sides and stretching to make a thinner overall steak
Butterflying – cutting through the center, leaving a small hinge of meat, and unfolding to create a thinner steak
Swiss steak – preparing by making a series of small cuts with a bladed roller or pounding flat, also called Swissing, cubing or tenderizing

References

"Cooking Tips - Beef and lamb New Zealand".

Wikipedia Source

This article was imported from Wikipedia and is available under the Creative Commons Attribution-ShareAlike 4.0 License. Content has been adapted to SurfDoc format. Original contributors can be found on the article history page.

cuts-of-beef

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