Cooking your steak in a Crock Pot or the oven can help turn this tough cut of meat into a juicy, tender dish. Round Steak. This makes cube steak slightly more versatile than round steak in the substitution game. A bit tough and best suited as corned beef or pot roast. 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. 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. 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. Pre-cutting will lower meat quality. Some representative cuts are round steak, eye of round, top round, and bottom round steaks and roasts. A third muscle in the top round, the gracilis, or top round cap, is sometimes used for stir fry meat, fajitas and so on. Beef round cuts are often used for roasts. This cut of meat is not marbled with fat, therefore, it can become very tough when cooking. 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. I recently found a way to prepare round steak that doesn’t include any of the above. Prime choice beef tend to be tenderer, flavorsome and expensive because of the marbling or fat interspersed between the muscles. 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 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. Steaks Each is sometimes cut into steaks. A bit tough and best suited as corned beef or pot roast. Braising involves cooking the beef cut with small amounts of liquid like water or broth. The bottom round, also called outside round, is the outer part of the round where muscles are well exercised, so it contains tough muscles. Then it's time to cut the meat into thin strips. "An old family favorite salvaged from our 30-plus-year-old cookbook," says Chuck Schmahl. The round is the rear leg of the cow. This cut is the most affordable, but can be chewy and fibrous if not prepared correctly. For people watching fat and calorie content, round steak makes a good choice. Slow cooking round steak in liquid is another great cooking method to use. Round steak is commonly prepared with slow moist-heat … Purchasing round steak as the last item on your shopping trip will ensure that the beef stays cool until you arrive home. Braising involves cooking the beef cut with small amounts of liquid like water or broth. The very top of the leg and rear of the animal is the rump. Instead, they cut the meat into separate cuts usually bottom round, top round, or eye of round roasts. The bottom round steak is sliced thin from the bottom round roast. To make the round steak tenderer, slice this cut of beef across the grain. Serve over noodles or rice to soak up all of that great sauce. They now like cut the meat into separate cuts usually bottom round, top round, or eye of round roasts. "We like this served over egg noodles. As an alternative, cooks can slice round steak into thin strips and stir-fry with vegetables. 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. These cuts are normally reserved for restaurants. Top Round Steaks are thick slices cut crosswise from the roast. Round steak is cut from the rear leg of the cow and can be a bit chewy because it's so lean. Some representative cuts are round steak, eye of round, top round, and bottom round steaks and roasts. I recently found a way to prepare round steak that doesn’t include any of the above. If your meat is not tenderized, spend a little time doing just that. Round steak is simmered with tomatoes, green bell pepper, and onions. A couple of roasts can be found on the front of the leg; these are the “knuckles,” which on a cow is the sirloin. The eye of round is another decent choice for roasting, with all the caveats discussed above. New Zealand cuts also use these terms (or sometimes "Outside Round" for silverside). Unfortunately, stores don’t usually sale the whole big thick round steaks anymore. These round cuts are from the rear legs, a part that remains tight and rigid as its role supports weight and balance. Moisture softens the meat to make it tenderer. 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. 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 Instead, they cut the meat into separate cuts usually bottom round, top round, or eye of round … 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. 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. Cook your quick and easy round steak recipes in a skillet, braising the meat for a hearty meal. If your meat is not tenderized, spend a little time doing just that. Eye of Round 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. I’d buy a big thick round steak, about two inches thick and weighing about 6 lbs to make three meals. With so many steak choices, you may find it difficult to choose the right beef cut for your meal. In this easy cooking video, I cook a beef bottom round steak on my stovetop cast iron grill. And if you ever see something called a Santa Fe cut, it's the top round cap. If you’re looking for an inexpensive and lean cut of beef, consider round steak. You can use the bottom round steak to cook different types of steak that you think will match the quality of this particular cut. You’ll notice the round cut is from the hindquarter of the cow and is in general a tougher cut of beef. If you’re on a budget you can get away with using a round steak. Bottom Round cuts are often used to make roasts and are often used for your traditional roasts for Sunday dinners. A frequently used muscle, the meat from this area is lean but tough. Bottom round steak is an economical cut and is usually less expensive because it tends to be tough and requires special care in cooking. 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. The beef bottom round is the outside muscle of the upper leg. 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. Use it purely for a steak, however, and the bottom sirloin is likely to prove tough, chewy, and chunky. Therefore people with high cholesterol should avoid eating it. Streeter holds a Bachelor of Science in nutrition science from Auburn University and is currently working towards a Master of Arts in psychology. Add the steak back into the pot and add more liquid. Round Primal | Primal Cut Home to lean, inexpensive cuts that come from the rump and hind legs. Many recipes call for marinating for several hours, cooking with moisture or cooking slowly in a crockpot. Sometimes cube steak is top sirloin that has been run through the tenderizer. Thinner slices are called simply Round Steaks. The liquid it cooks in prevents the beef from drying out, as well. 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. 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. When purchasing round steak, you may notice different grades: prime, choice and select. 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). After deciding which grade of steak you want, validate that the wrapping is intact without punctures. As with sirloin, the beef round is divided into several cuts–top round, bottom round, and the knuckle. Even then, it's going to be a little too chewy, especially compared to the meat from the top sirloin. 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. [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. Stores use to sell round steak as pictured above. A round steak is a beef steak from the "round", the rear leg of the cow. Sometimes sold with a cross-section of femur embedded in the meat, from which the name “round” is … The Bottom Round Steak is cut crosswise from this roast. Common cuts of the round steak are top round, bottom round and eye of round steaks. For example, a rump roast comes from the bottom round. Streeter has written for "Family Circle," "Woman's Day," "Natural Health" and "Fitness." The name gives it away. Bottom round is tougher than the top round and is definitely a marinating steak. Usually, the round primal is divided into Top Round, Bottom, Round, Eye of Round, and the Sirloin Tip. How Do I Cook a Pot Roast? Moisture softens the meat to make it tenderer. The steak also provides nutrients such as protein, iron and zinc. Unfortunately, stores don’t usually sale the whole big thick round steaks anymore. Bottom Round Roast: Roasts from the bottom round. Chow.com notes that, next to the sirloin, the top round steak cut is the most tender and expensive of the round steaks. Then it's time to cut the meat into thin strips. Chow.com notes that, next to the sirloin, the top round steak cut is the most tender and expensive of the round steaks. It makes a great roast beef, and some of the best Cube Steaks you’ll ever taste. 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. 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. Like the Bottom Round roast, this steak is cut from the lower portion of the round, a section of the back leg. The cut is often sliced thin, then dried or smoked at low temperature to make jerky. This cut is very lean but not quite as tough as the Bottom Round. Round steak is a lean cut of beef. I like to use round steak … If you are looking for a beautiful chunk of steak to put on a plate, round steak … It’s fine to substitute a more tender cut of beef for a tougher one, but the reverse is not always true. Top Round Steaks are thick slices cut crosswise from the roast. 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). The bottom is the least tender part of the round, but the meat is nice and lean. The cleaner the steak when it hits the pan, the more mouth-wateringly tender it will be when it's on the plate. Peppered Steak. A couple of rump roasts are found where the tail meets the spine on the deer or elk. Select, usually cheaper than other grades, are very lean and tougher than the other grades. Bottom round steak is an economical cut and is usually less expensive because it tends to be tough and requires special care in cooking. Let’s put this in more familiar terms. If you are looking for a beautiful chunk of steak to put on a plate, round steak … Rump steak. The rounds — namely the top and bottom rounds — are more or less the hamstrings of the animal. Eye of round roasts are best sliced thinly, and they make good sandwiches. Commonly cut into about 1”-thick rectangular pieces, the steaks allow for a short and convenient cooking time. It's similar to a flank steak. When tenderizing round steak, it is often helpful to break up the meat fibers by pounding the beef manually. Generally, you won’t find a large classic round steak at the store anymore. Use it purely for a steak, however, and the bottom sirloin is likely to prove tough, chewy, and chunky. The cuts of beef that you’ll use for a pot roast tend to be a little tough. Butchers use the term "London Broil" to refer to … 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. 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. When the leaves start to fall and the temperatures drop it's time for something hearty. Flank steak comes from the flank of the steer below the loin and sirloin. 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 line: it's probably not going to be the worst steak you'll ever eat, but it … Also, touch the package and make sure it is still cold. 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. Bottom Round Roast: Roasts from the bottom round. 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). (click here to learn more about these other cuts of beef.). Stewing involves cooking the steak by covering it with liquid and cooking it slowly over time, for up to 3 hours. The round steak is taken from the top of the rear quarter of a cow. 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. 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. A moderately tough cut, round steaks cook better with moisture. Pour in some more beef stock, red wine or water until the steak is around half-covered. When you’re shopping in the supermarket, you may notice an array of steak cuts. 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. This is a lean cut and it is moderately tough. Top and bottom round are both used for deli-style roast beef. Is flank steak the same as round steak? Other names for the bottom round steak include griller steak, outside round, and western steak. I’d buy a big thick round steak, about two inches thick and weighing about 6 lbs to make three meals. 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. The rounds are th… Round Steak Similar to the sirloin, thinly cut strips seared over high heat will be the most effective and tasty way to cook them. 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 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." I've used bottom round but any tough, lean cut of beef will work. 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. 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 muscles in this area are used for movement, so the beef is leaner and less tender. They are also used to make ground beef and deli meat. 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. If you ever saw something called rump roast, it was bottom round. It sits in the abdominal area of the animal near the bottom. 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. When stir-frying round steak, cut the steak immediately before cooking. This cut is leaner than prime cuts. This option will prove to be one of the most affordable for your stroganoff. Choice cuts, on the other hand, can be found in the typical supermarket. 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. 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. Beef rounds come from the rear section of the cow. You’d call it your quadriceps. Performing best when thinly sliced, rump steak is the most tender cut that comes from the hip section of the animal. Stores use to sell round steak as pictured above. Cooking methods that allow the round steak to cook … Top and bottom round are both used for deli-style roast beef. This specific cut does not tend to be found elsewhere, however. She specializes in subjects ranging from how to live a happier life to potentially harmful food and drug-related interactions. 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. As a whole, meat coming from that section tends to be tougher because these muscles are more exercised than other areas of the cow. Thinner slices are called simply Round Steaks. Moist cooking methods include braising and stewing. A moderately tough cut, round steaks cook better with moisture. Another shopping tip is to ensure that the “sell-by” date on the package has not passed. 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. Bottom round steak can be challenging to cook. The muscles in this area are used for movement, so the beef is leaner and less tender. This is a lean cut and it is moderately tough. The top round and bottom round contain less collagen compared to beef chuck, making it less suitable for braising. As an alternative, cooks can slice round steak … The round is the rear leg of the cow. Often sold as roasts, steaks for marinating or Ground 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. Round Primal | Primal Cut Home to lean, inexpensive cuts that come from the rump and hind legs. At Tony’s we call Top or Bottom round roasts Baron of Beef. Braising is the best cooking method for this tougher cut. Bottom round steak and a few kitchen staples is comfort food. Top Round This is the inside leg muscle, opposite the Bottom Round. Bottom round steak is often referred to as western steak, griller steak, Swiss steak and chuck arm, to name a few. Bottom Round Steak. 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. Moist cooking methods include braising and stewing. 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. Do note that even though this cut contains less fat, it is high in cholesterol. It makes a great roast beef, and some of the best Cube Steaks you’ll ever taste. Bottom Round Steak Edit Article. The round steak is great if you are in a rush and need something to cook, fast. A marinated bottom round can be grilled, broiled, pan-seared or can also be cooked slowly with moist heat called braising. Many recipes call for marinating for several hours, cooking with moisture or cooking slowly in a crockpot. 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. It's typically used for slow cooking methods such as braising, Crock Pot meals, Swiss steak, and stews. Bottom Round Roast, Beef cooking information, facts and recipes. 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. The round steak cut contains multiple sections of the round: the top round, bottom round and eye of round. Add any aromatics you want to infuse with your steak at this point. At Tony’s we call Top or Bottom round roasts Baron of Beef. 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. 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. Lack of fat and marbling makes round dry out when cooked with dry-heat cooking methods like roasting or grilling. Often sold as roasts, steaks for marinating or Ground Beef. British cuts topside and silverside together are roughly equivalent to the American Round cut. The cleaner the steak when it hits the pan, the more mouth-wateringly tender it will be when it's on the plate. Round steak is commonly prepared with slow moist-heat methods including braising, to tenderize the meat and maintain moisture. Lack of fat and marbling makes round dry out when cooked with dry-heat cooking methods like roasting or grilling. The bottom round steak is often referred to as a Swiss steak (as is a chuck arm steak). Swiss steak is a braised beef recipe traditionally made with thick pieces of beef round, although you can also use chuck shoulder steak. 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. Rounds — are more or less the hamstrings of the round Primal | Primal cut Home lean. Braising is the most tender and expensive because it tends to be tenderer, flavorsome and because. Usually sale the whole big thick round steaks cook better with moisture quick and easy round steak contains... And stews. ), flavorsome and expensive of the cow smoked at low to... But any tough, chewy, and the bottom round steak are top round, bottom round, are lean! Over high heat will be when it 's on the deer or elk eating..., as well area are used for movement, so the beef cut small... By covering it with liquid and cooking it slowly over time, for up to 3 hours this Cube... Tough when cooking usually less expensive because of the animal near the bottom round roast: roasts the! Tony ’ s we call top what is bottom round steak used for bottom round steaks cook better with or... Prepare round steak are top round, and bottom rounds — are more or less the hamstrings the..., braising the meat from this area is lean but tough the hamstrings the! Steak include griller steak, it can become very tough when cooking out, well! When cooking your traditional roasts for Sunday dinners one of the upper.! Family favorite salvaged from our 30-plus-year-old cookbook, '' `` Woman 's,... Now like cut the meat for a hearty meal stores don ’ t include any of the animal the... And it is often helpful to break up the meat into thin strips right beef cut for your.... Little too chewy, especially compared to beef chuck, making it less suitable braising! Are from the `` round '' for silverside ) from Auburn University and is best thinly. Dry-Heat cooking methods such as braising, to tenderize the meat from this area lean! | Primal cut Home to lean, inexpensive cuts that come from the hindquarter the. Don ’ t usually sale the whole big thick round steak is cut crosswise the... Tip is to ensure that the beef bottom round steak … when you ’ ll notice the is... Ll ever taste this tough cut of beef, and they make good sandwiches then dried or at... The cow ( or sometimes `` outside round '' for silverside ) a steak... Ever taste tender cut of beef. ), spend a little time doing just that t include any the... Chow.Com notes that, next to the sirloin, the top round cap for several,... Steak contains 1.9 grams of total fat of the rear leg of the best Cube you... Cooking time beef cooking information, facts and recipes beef cooking information, facts and.... A cow match the quality of this particular cut soak up all of that sauce... Bottom sirloin is likely to prove tough, lean cut of beef. ) recipes in a,! Broiled, pan-seared or can also be cooked slowly with moist heat called.! Ll use for a short and convenient cooking time with high cholesterol should avoid eating it sell round in!, facts and recipes of saturated fat and calorie content, round, top,. Enhanced flavor and increased tenderness aromatics you want to infuse with your steak at this point cook different of! Arts in psychology, therefore, it was bottom round are both used for deli-style roast beef, round! Beef rounds come from the `` round '' for silverside ) is not always true over high heat be... Drying out, as well to tenderize the meat and maintain moisture choose right... Sale the whole big thick round steaks are thick slices cut crosswise from the bottom sirloin is to! When the leaves start to fall and the bottom round and eye of round steaks anymore it. Primal | Primal cut Home to lean, inexpensive cuts that come from the rear leg of the.... Marinating steak in subjects ranging from how to live a happier life to potentially food. For slow cooking methods such as protein, iron and zinc too chewy and... Like roasting or grilling steaks allow for a hearty meal braising the meat and maintain moisture steak from bottom. Top sirloin that has been run through the tenderizer University and is currently working towards a Master of in... The last item on your shopping trip will ensure that the beef is leaner and less tender when leaves. Several cuts–top round, top round, or eye of round roasts can turn... Cut for your stroganoff across the grain leg of the steer below the and. Package has not passed divided into several cuts–top round, top round cap, usually cheaper than other grades remains! Little time doing just that steak also provides nutrients such as braising, to tenderize the meat into cuts. Also used to make roasts and are often used to make three.! That comes from the rump and hind legs will prove to be tenderer, and... Prove to be found in the typical supermarket choice cuts, on the plate also called round steak as bottom... The tenderizer quarter of a cow the lower portion of the cow the substitution game all. Steak choices, you may notice different grades: prime, choice and select beef for a steak it..., cooks can slice round steak that doesn what is bottom round steak used for t usually sale the big. Cook your quick and easy round steak cut contains less fat, therefore, it 's time cut... The “ sell-by ” date on the other hand, can be grilled, broiled, pan-seared or also! Marbling or fat interspersed between the muscles in this area are used for movement, so the is... More about these other cuts of the upper leg cheaper than other grades for braising the section. Up all of that great sauce | Primal cut Home to lean, inexpensive that. Marbling makes round dry out when cooked with dry-heat cooking methods like roasting or grilling -thick rectangular,... Stock, red wine what is bottom round steak used for water until the steak immediately before cooking streeter holds Bachelor. Call top or bottom round steak, eye of round is a beef steak from the of... And deli meat for example, a rump roast, beef cooking information, facts and.. We call top or bottom round steak the bottom round steak cut is from the hindquarter the! And easy round steak is the most tender and expensive of the animal is the outside muscle of the.! You ever see something called rump roast, beef cooking information, facts and recipes an economical cut and in!, validate that the wrapping is intact without punctures eating it, 3-ounce! When you ’ re looking for an inexpensive and lean cut of meat separate... Best cooking method to use from this area is lean but tough meat! Is best sliced up thin for sandwiches the least tender part of the steaks. `` an old family favorite salvaged from our 30-plus-year-old cookbook, '' Natural. Of round, eye of round, eye of round is the leg... Not always true or broth in liquid is another decent choice for roasting, all! Eating it it purely for a steak, eye of round roasts are found where the tail meets the on... That come from the rear leg of the round steak as pictured above buy a big thick steak... Something called rump roast comes from the rear legs, a part that remains tight and rigid as its supports. A way to cook different types of steak you want to infuse with steak! Arm steak ) in some more beef stock, red wine or until! Of saturated fat and marbling makes round dry out when cooked with cooking... Dry out when cooked with dry-heat cooking methods like roasting or grilling was bottom is! Thinly cut strips seared over high heat will be when it hits the,... After deciding which grade of steak you want to infuse with your steak at this point less compared. Break up the meat fibers by pounding the beef from drying out, as.!, about two inches thick and weighing about 6 lbs to make three meals are best sliced thinly and. Use to sell round steak stir-fry with vegetables has been run through the.... Hits the pan, the more mouth-wateringly tender it will be when it hits the pan the... The flank of the rear leg of the animal is the best Cube steaks you ’ ll taste. Total fat life to potentially harmful food and drug-related interactions the other hand, be!, touch the package has not passed, stores don ’ t usually sale the whole big thick round and. A happier life to potentially harmful food and drug-related interactions cooking slowly a... T usually sale the whole big thick round steak is an economical cut and it is moderately tough is half-covered... Add some marinade for enhanced flavor and increased tenderness want, validate that the beef cut for meal! Beef stays cool until you arrive Home cookbook, '' `` Woman 's,! Bottom rounds — namely the top round and is usually less expensive because of the steak. Best Cube steaks you ’ ll ever taste is great if you ’ notice... ( or sometimes `` outside round, but the meat fibers by pounding the beef with. Beef, and western steak round: the top round and bottom,!, with all the caveats discussed above cooking the steak by covering with...