I was a college student living off-campus. I don’t like having to clean up my stew meat before I cook. Round cuts were what I grew up on, as they were the most affordable (even round cuts are crazy expensive anymore, if one can’t afford or doesn’t have the space to store a portion of a cow). This particular preparation is known as London broil. Top round is a lean cut of beef, with 140 calories and 3.2 grams of fat (of which only 1.3 grams is saturated) per 3-ounce serving. It packs 25 grams of protein and lots of iron and zinc, making it a healthy choice. Cut the steak and place in your crock pot, plop everything on top and let the crock pot do the work! When the leaves start to fall and the temperatures drop it's time for something hearty. Like Beef Shank, Round Steak cuts are most tender when cooked with moisture, so methods such as slow cooking or braising are usually preferable (more on that in the cooking tips below). Add the steaks and marinate for 2 hours. I’m from Marquette Mi, now enjoying Texas beef, and certainly recommend the pastie path, our kids used to love eating them in school lunches. We are using round steak in our pasties today. I slow cook a lot of these cuts, and I actually prefer jerky made with round steak over most other cuts. You can cook a top round roast on the grill and it's surprisingly good. Round steak is the cut of beef from the rear portion of the cow, also known as Beef Round primal cut. And again, don't forget to rest the meat. So Round Steak may or may not be Cube Steak, depending on whether or not it’s been tenderized. Learn how your comment data is processed. I usually make a large top round and serve it with a green Peruvian sauce or chimichurri sauce. Discard marinade. Round steak makes the best steak stroganoff. adjust salt. This allows the marinade to tenderize the meat and the flavor of the meat also intensifies. Over the years I have ruined many beef cuts. I’m working on finishing up our side of beef right now and have found that the round steaks work fairly well for any recipe in the crockpot that calls for beef that is going to get shredded. But the top round (also called inside round, because it comes from the inside of the leg), is actually a good cut of meat for roasting, as long as it's done slowly at a low temperature. I think learning to use the less common cuts of meat has been the best part of raising our own beef. Read our, The Spruce Eats uses cookies to provide you with a great user experience. Totally loving this series, and looking forward to the future posts! But here we are, and I can’t complain. I have just ordered my first ever side of beef! Braising Round Steak Melt 1 Tbsp (15 ml) butter in a large skillet. Add oil, heat until it runs quickly in the pan and begins to shimmer. They are leaner than Prime cuts. It is also a very lean piece of beef, which causes it to be a little lacking in the flavor department. Allow steaks to rest on a serving platter, tented with foil 5 minutes before serving. A round steak is a beef steak from the "round", the rear leg of the cow. I love round steak! Keep up the great work!). I typically slow cook all my beef, pork and chicken in a crock-pot. Many times in the discount bin I can pick up a five to eight pound round roast for less than two pounds of stew meat. (P.S. Steak that is derived from the Top Round, also known as an Inside Round The cut location is between the First Cut and the Heel portion of the Top Round Keep Exploring: It is perfect for both. . Thank you Jill for the wonderful information. In a large skillet, brown meat on both sides in 4 teaspoons oil. However, it is possible to make some delicious meals with Round Steaks as long as you take measures to give them a little extra flavor and tenderness (such as marinating, tenderizing with a mallet, and slicing thinly against the grain). We take are beef to the butchers, and they don’t give us beef rounds. They are usually easier to find. inside round steaks. Choice cuts are found at most grocery stores and local butcher shops. You can make jerky, ground beef, roasts, steaks, deli meat, stir-fry, and so much more. Cooked meat should be refrigerated within two hours of cooking, and will last for three or four days in a refrigerator set to 40 F or below. Our butcher slices the round steak into something appropriate for cheesesteaks for us, so it’s no longer one of the last cuts we use! The difference between slow cooking and braising is that slow cooking covers the meat with liquid and cooks slowly over time, while braising cooks the meat with smaller amounts of liquid and often starts with the meat being pan-seared first to enhance the flavor. Good for you for helping to bring this info to more people… LOVE THAT!! The Spruce Eats uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. I love all beef so I am really looking forward to cooking this one up! Another way of preparing top round steaks is to tenderize them with a meat mallet and make Swiss steak, which is prepared by braising rather than grilling. Slow cooking top round at a low temperature ensures that it comes out medium-rare, thus preserving what little tenderness the top round has to begin with. Makes its own gravy & VERY tender!! I made an amazing sweet and sour beef recipe the other night and it turned out amazing. It can be fabricated into steaks, which benefit from tenderization or marination, but is commonly roasted and sliced for Roast Beef. I've used bottom round but any tough, lean cut of beef will work. I used sirloin steak. Moist cooking includes slow cooking and braising. Thanks! 21,297 suggested recipes. 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