A round steak is a beef steak from the "round", the rear leg 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 The femur (; ), or thigh bone, is the proximal bone of the hindlimb in tetrapod vertebrates. The head of the femur articulates with the acetabulum in the pelvic bone forming the hip joint, while the distal part of the femur articulates with ...

), and may include the knuckle (

sirloin tip The tri-tip is a triangular cut of beef from the bottom sirloin subprimal cut, consisting of the tensor fasciae latae muscle. Untrimmed, the tri-tip weighs around 5 pounds. In the US, the tri-tip is taken from North American Meat Processors Asso ...

), 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 Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization ...

grilling Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat a ...

. Round steak is commonly prepared with slow moist-heat methods including braising, to tenderize the meat and maintain moisture. The cut is often sliced thin, then dried or smoked at low temperature to make jerky.

Rump cover ''Picanha'' is a cut of beef first made popular in Brazil, and later adopted in Portugal. In the United States, the cut is little known and often named top sirloin cap, rump cover, rump cap, or culotte (French). North American butchers generally ...

, 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 Brazil ( pt, Brasil; ), officially the Federative Republic of Brazil (Portuguese: ), is the largest country in both South America and Latin America. At and with over 217 million people, Brazil is the world's fifth-largest country by area ...

and

Argentina Argentina (), officially the Argentine Republic ( es, link=no, República Argentina), is a country in the southern half of South America. Argentina covers an area of , making it the second-largest country in South America after Brazil, th ...

. This specific cut does not tend to be found elsewhere, however.

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 Biltong is a form of dried, cured meat that originated in Southern African countries (South Africa, Zimbabwe, Malawi, Namibia, Botswana, and Zambia). Various types of meat are used to produce it, ranging from beef to game meats such as ostri ...

— 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 London broil, also known as the “Dawson” in parts of the Southern United States, is a beef dish made by broiling marinating, marinated beef, then cutting it across the grain into thin strips. Despite its name, the dish and the terminology ar ...

— bias-cut roasted steak, commonly made with round steak *

Italian beef An Italian beef sandwich, originating in Chicago, is composed of thin slices of seasoned roast beef, simmered and served on a long French roll. The sandwich's history dates back at least to the 1930s. The bread itself is, at the diner's prefe ...

— thinly sliced round steak cooked in stock *

Rinderbraten Rinderbraten, is a dish of German origin whose name means "beef roast". It is made from a large round of beef, stuffed with pork fat that has been rolled in a combination of salt, red pepper, brown sugar, allspice, and cloves. The round is t ...

— round steak stuffed with pork fat and spices * Steak and Guinness pie — round steak with

Guinness Guinness () is an Irish dry stout that originated in the brewery of Arthur Guinness at St. James's Gate, Dublin, Ireland, in 1759. It is one of the most successful alcohol brands worldwide, brewed in almost 50 countries, and available in ove ...

stout, bacon, and onions, in pie crust *

Tafelspitz Tafelspitz (German ''Tafelspitz'', ''top of the table'') is boiled veal or beef in broth, served with a mix of minced apples and horseradish. It is a classic dish of the Viennese cuisine and popular in all of Austria and the neighboring German s ...

— Austrian dish of boiled veal, prepared from the top part of the round *

Jangjorim Jang-jorim * ( ko, 장조림) is a Korean side dish consisting mainly of boiled or braised beef and soy sauce. Pork, quail eggs or eggs, beef, and mushrooms are sometimes used. History First instance of Jang-jorim is in "Sejong Annals" Vol. ...

— Korean dish of eye of round boiled down in soy sauce, commonly with braised quail eggs (''mechurial jangjorim'') or

shishito pepper is a sometimes hot East Asian pepper variety of the species ''Capsicum annuum''., abstract quote: " 'Shishito' (Capsicum annuum L.) is a group of sweet pepper cultivars. Fruits are small, green and non-pungent, but pungent fruits sometimes occu ...

(''kkwarigochu jangjorim'')

Common preparations

* Ground round or beef mince — a type of

ground beef Ground beef, minced beef or beef mince is beef that has been finely chopped with a knife, meat grinder (American English), mincer or mincing machine (British English). It is used in many recipes including hamburgers, bolognese sauce, meatloaf, ...

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 Swiss steak is a dish of meat, usually beef, that is '' swissed'' by rolling or pounding before being braised in a cooking pot of stewed vegetables and seasonings. It is often served with gravy. It is made either on a stove or in an oven, and do ...

— preparing by making a series of small cuts with a bladed roller or pounding flat, also called Swissing, cubing or tenderizing

References

External links

* {{DEFAULTSORT:Round Steak Cuts of beef

Topside and silverside

Dishes

Common preparations

See also

References

External links