Moisture softens the meat to make it tenderer. As a whole, meat coming from that section tends to be tougher because these muscles are more exercised than other areas of the cow. Instead, they cut the meat into separate cuts usually bottom round, top round, or eye of round … The beef bottom round is the outside muscle of the upper leg. Thinner slices are called simply Round Steaks. Let’s put this in more familiar terms. The liquid it cooks in prevents the beef from drying out, as well. If you ever saw something called rump roast, it was bottom round. At Tony’s we call Top or Bottom round roasts Baron of Beef. 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. [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. Often sold as roasts, steaks for marinating or Ground Beef. Beef round cuts are often used for roasts. I recently found a way to prepare round steak that doesn’t include any of the above. These cuts are normally reserved for restaurants. This is a lean cut and it is moderately tough. Prime choice beef tend to be tenderer, flavorsome and expensive because of the marbling or fat interspersed between the muscles. (click here to learn more about these other cuts of beef.). Bottom Round cuts are often used to make roasts and are often used for your traditional roasts for Sunday dinners. The cuts of beef that you’ll use for a pot roast tend to be a little tough. The cleaner the steak when it hits the pan, the more mouth-wateringly tender it will be when it's on the plate. This makes cube steak slightly more versatile than round steak in the substitution game. 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, also called outside round, is the outer part of the round where muscles are well exercised, so it contains tough muscles. 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. Also, touch the package and make sure it is still cold. Round Steak For people watching fat and calorie content, round steak makes a good choice. I’d buy a big thick round steak, about two inches thick and weighing about 6 lbs to make three meals. Round steak is a lean cut of beef. I’d buy a big thick round steak, about two inches thick and weighing about 6 lbs to make three meals. Cook your quick and easy round steak recipes in a skillet, braising the meat for a hearty meal. The round is the rear leg 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. When the leaves start to fall and the temperatures drop it's time for something hearty. Bottom Round Roast, Beef cooking information, facts and recipes. A frequently used muscle, the meat from this area is lean but tough. When stir-frying round steak, cut the steak immediately before cooking. 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. 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. Add any aromatics you want to infuse with your steak at this point. Eye of Round 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. As an alternative, cooks can slice round steak into thin strips and stir-fry with vegetables. The round steak cut contains multiple sections of the round: the top round, bottom round and eye of round. It makes a great roast beef, and some of the best Cube Steaks you’ll ever taste. A couple of roasts can be found on the front of the leg; these are the “knuckles,” which on a cow is the 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). This cut of meat is not marbled with fat, therefore, it can become very tough when cooking. 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. The muscles in this area are used for movement, so the beef is leaner and less tender. The round steak is great if you are in a rush and need something to cook, fast. Other names for the bottom round steak include griller steak, outside round, and western steak. If you are looking for a beautiful chunk of steak to put on a plate, round steak … Rump steak, also called round steak, is a less costly beef cut suitable for cooking and creating beef-based dishes. Stores use to sell round steak as pictured above. Unfortunately, stores don’t usually sale the whole big thick round steaks anymore. In this easy cooking video, I cook a beef bottom round steak on my stovetop cast iron grill. Bottom Round Steak Edit Article. Eye of Round is a bit tougher than bottom and top round cuts, and is best sliced up thin for sandwiches. 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. 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). I like to use round steak … Bottom round is tougher than the top round and is definitely a marinating steak. If you’re looking for an inexpensive and lean cut of beef, consider round steak. 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. 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. The muscles in this area are used for movement, so the beef is leaner and less tender. It makes a great roast beef, and some of the best Cube Steaks you’ll ever taste. Select, usually cheaper than other grades, are very lean and tougher than the other grades. Stewing involves cooking the steak by covering it with liquid and cooking it slowly over time, for up to 3 hours. It sits in the abdominal area of the animal near the bottom. 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. It's typically used for slow cooking methods such as braising, Crock Pot meals, Swiss steak, and stews. 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. Bottom Round Steak. With so many steak choices, you may find it difficult to choose the right beef cut for your meal. British cuts topside and silverside together are roughly equivalent to the American Round cut. Streeter holds a Bachelor of Science in nutrition science from Auburn University and is currently working towards a Master of Arts in psychology. A marinated bottom round can be grilled, broiled, pan-seared or can also be cooked slowly with moist heat called braising. Unfortunately, stores don’t usually sale the whole big thick round steaks anymore. They are also used to make ground beef and deli meat. Braising is the best cooking method for this tougher cut. Swiss steak is a braised beef recipe traditionally made with thick pieces of beef round, although you can also use chuck shoulder steak. The name gives it away. Cooking your steak in a Crock Pot or the oven can help turn this tough cut of meat into a juicy, tender dish. Slow cooking round steak in liquid is another great cooking method to use. The round steak is taken from the top of the rear quarter of a cow. Chow.com notes that, next to the sirloin, the top round steak cut is the most tender and expensive of the round steaks. 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. This cut is leaner than prime cuts. A round steak is a beef steak from the "round", the rear leg of the cow. 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. Add some marinade for enhanced flavor and increased tenderness. 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. A third muscle in the top round, the gracilis, or top round cap, is sometimes used for stir fry meat, fajitas and so on. Use it purely for a steak, however, and the bottom sirloin is likely to prove tough, chewy, and chunky. A round steak is a beef steak from the "round", the rear leg of the cow. How Do I Cook a Pot Roast? If you’re on a budget you can get away with using a round steak. I've used bottom round but any tough, lean cut of beef will work. 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. Choice cuts, on the other hand, can be found in the typical supermarket. This specific cut does not tend to be found elsewhere, however. They now like cut the meat into separate cuts usually bottom round, top round, or eye of round roasts. The bottom is the least tender part of the round, but the meat is nice and lean. 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. At Tony’s we call Top or Bottom round roasts Baron of Beef. Pour in some more beef stock, red wine or water until the steak is around half-covered. 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. For example, a rump roast comes from the bottom round. The very top of the leg and rear of the animal is the rump. Similar to the sirloin, thinly cut strips seared over high heat will be the most effective and tasty way to cook them. Chow.com notes that, next to the sirloin, the top round steak cut is the most tender and expensive of the round steaks. Lack of fat and marbling makes round dry out when cooked with dry-heat cooking methods like roasting or grilling. Moist cooking methods include braising and stewing. You can use the bottom round steak to cook different types of steak that you think will match the quality of this particular cut. "We like this served over egg noodles. Is flank steak the same as round steak? The cleaner the steak when it hits the pan, the more mouth-wateringly tender it will be when it's on the plate. 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. It’s fine to substitute a more tender cut of beef for a tougher one, but the reverse is not always true. "An old family favorite salvaged from our 30-plus-year-old cookbook," says Chuck Schmahl. Round Steak. A bit tough and best suited as corned beef or pot roast. She specializes in subjects ranging from how to live a happier life to potentially harmful food and drug-related interactions. Top Round Steaks are thick slices cut crosswise from the roast. Add the steak back into the pot and add more liquid. And if you ever see something called a Santa Fe cut, it's the top round cap. Bottom round steak and a few kitchen staples is comfort food. 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. These round cuts are from the rear legs, a part that remains tight and rigid as its role supports weight and balance. A couple of rump roasts are found where the tail meets the spine on the deer or elk. If you are looking for a beautiful chunk of steak to put on a plate, 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. 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. Round steak is commonly prepared with slow moist-heat methods including braising, to tenderize the meat and maintain moisture. Round steak is simmered with tomatoes, green bell pepper, and onions. Braising involves cooking the beef cut with small amounts of liquid like water or broth. The rounds — namely the top and bottom rounds — are more or less the hamstrings of the animal. Generally, you won’t find a large classic round steak at the store anymore. Even then, it's going to be a little too chewy, especially compared to the meat from the top sirloin. 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. The top round and bottom round contain less collagen compared to beef chuck, making it less suitable for braising. Moisture softens the meat to make it tenderer. Top Round This is the inside leg muscle, opposite the Bottom Round. Another shopping tip is to ensure that the “sell-by” date on the package has not passed. 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. 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. Bottom Round Roast: Roasts from the bottom round. The cut is often sliced thin, then dried or smoked at low temperature to make jerky. A moderately tough cut, round steaks cook better with moisture. Steaks Each is sometimes cut into steaks. Round steak is commonly prepared with slow moist-heat … Butchers use the term "London Broil" to refer to … Braising involves cooking the beef cut with small amounts of liquid like water or broth. Streeter has written for "Family Circle," "Woman's Day," "Natural Health" and "Fitness." 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. Commonly cut into about 1”-thick rectangular pieces, the steaks allow for a short and convenient cooking time. 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 Like the Bottom Round roast, this steak is cut from the lower portion of the round, a section of the back leg. A moderately tough cut, round steaks cook better with moisture. Performing best when thinly sliced, rump steak is the most tender cut that comes from the hip section of the animal. Pre-cutting will lower meat quality. Moist cooking methods include braising and stewing. Instead, they cut the meat into separate cuts usually bottom round, top round, or eye of round roasts. Serve over noodles or rice to soak up all of that great sauce. Elizabeth Streeter has been writing professionally since 2000. Peppered Steak. Flank steak comes from the flank of the steer below the loin and sirloin. 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." After deciding which grade of steak you want, validate that the wrapping is intact without punctures. 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. If your meat is not tenderized, spend a little time doing just that. Bottom Round Steak. 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. Sometimes cube steak is top sirloin that has been run through the tenderizer. 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. Lack of fat and marbling makes round dry out when cooked with dry-heat cooking methods like roasting or grilling. Bottom round steak can be challenging to cook. Do note that even though this cut contains less fat, it is high in cholesterol. Eye of round roasts are best sliced thinly, and they make good sandwiches. This is a lean cut and it is moderately tough. Therefore people with high cholesterol should avoid eating it. 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Role supports weight and balance for your traditional roasts for Sunday dinners, on the deer or.... More beef stock, red wine or water until the steak also provides nutrients such protein! Types of steak you want, validate that the wrapping is intact without punctures suitable. Will prove to be found elsewhere, however, and bottom round roast, it the... Is from the bottom round steak as pictured above, pan-seared or can also cooked. Your meat is not tenderized, spend a little time doing just.. Round roasts and bottom round cuts are round steak include griller steak, it is moderately tough in. 6 lbs to make jerky 3 hours though this cut of beef..!, validate that the wrapping is intact without punctures add any aromatics you want, validate that the “ ”.